How to Make Hollandaise Sauce | Rick Stein Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option while maintaining flavor.

lemon juice

🥗Healthier: vinegar

💰Cheaper: citric acid

Vinegar can mimic acidity and is often less expensive.

Clarify the butter by melting it slowly and allowing the solids to settle at the bottom.

Separate 2 egg yolks and place them in a bowl.

Bring water to a boil in a separate pot.

Add 2 tablespoons of water to the egg yolks and whisk over the boiling water to create a sabayon.

Whisk until the mixture thickens and you can see the marks of the whisk.

Remove the clarified butter from the heat and let it cool slightly before adding it to the egg yolk mixture.

Gradually add the clarified butter to the egg yolks while whisking to create an emulsion.

Season the sauce with a pinch of salt, a couple of teaspoons of lemon juice, and a shake of cayenne pepper.

Taste and adjust seasoning if necessary.

Keep the hollandaise warm by placing the bowl over the pot of hot water with the heat turned off.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens