Hollandaise Sauce
Recipe Information
Hollandaise Sauce
Cultural Context
Hollandaise sauce, a classic French sauce, is often associated with British cuisine through its use in dishes like Eggs Benedict. Traditionally made with just egg yolks and butter, it embodies the elegance of French culinary techniques. Today, it is celebrated worldwide, often enjoyed with vegetables, fish, and breakfast dishes, showcasing its versatility and rich flavor.
Combine 3 egg yolks, a pinch of kosher salt, 1/4 teaspoon white pepper, 1 tablespoon lemon juice, and 1 tablespoon water in a bowl over a double boiler.
Whisk the mixture over heat continuously to prevent lumps.
Add 1/2 cup of butter (cut into cubes) all at once instead of one cube at a time, and continue stirring until melted.
Allow the sauce to thicken while stirring over the double boiler until it reaches the desired consistency.
Remove the sauce from heat to prevent it from breaking, and let it rest on the counter.
Equipment Needed
Allergens
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