Food Blogs

Hollandaise Sauce Recipe

Name: Hollandaise Sauce
Ingredients: 1/2 cup unsalted butter (118ml); 2 tbsp distilled white vinegar (30ml); 1 pinch white pepper; 2 tsp fresh lemon juice (10ml); 1/4 cup water (59ml); 2 ea large egg yolks; 1/8 tsp salt (1ml)

1 year ago

February 21, 2023

Gospell

Hollandaise Sauce

Servings

MetricUS Imperial

Ingredients

1/2 cup unsalted butter 118ml
2 tbsp distilled white vinegar 30ml
1 pinch white pepper
2 tsp fresh lemon juice 10ml
1/4 cup Water 59ml
2 ea large egg yolks
1/8 tsp Salt 1ml

Servings

MetricUS Imperial

Ingredients

1/2 cup unsalted butter 118ml
2 tbsp distilled white vinegar 30ml
1 pinch white pepper
2 tsp fresh lemon juice 10ml
1/4 cup Water 59ml
2 ea large egg yolks
1/8 tsp Salt 1ml

Instructions

Melt butter in a saucepan; keep warm. (The butter may be kept warm by leaving the pan near a warm stove.)
Combine vinegar, pepper, and lemon juice in a saucepan. Bring to a boil and cook until reduced to half its original volume.
Add water and yolks; whisk to combine.
Cook over low heat, whisking constantly, until smooth ribbons form. Remove from heat and continue stirring to cool mixture. (If heat is too high the yolks will overcook and curdle.)
Hold pot steady using clean, dry tea towel or pot holder. Gradually, in thin steady stream, whisk warm melted butter into yolk mixture. (Once you start adding butter, do not stop until it is all incorporated. It should take 3-4 minutes to fully incorporate the butter. It is critical that the butter and yolks stay warm during this process.)
If sauce becomes too thick while adding butter, whisk in a few drops of hot water. The sauce should not appear "shiny".
Keep sauce warm.
Adjust seasoning of sauce if needed with salt, white pepper, lemon juice, and/or a tiny bit of Tabasco. Finished sauce should be light and not too thick, and evenly coat the back of a spoon.