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Classic French Hollandaise Sauce

Classic French Hollandaise Sauce
A silky warm French mother sauce of egg yolks, clarified butter and lemon juice, ideal with asparagus, eggs, fish and vegetables.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Dietary: Gluten Free, Vegetarian
Description

A silky warm French mother sauce of egg yolks, clarified butter and lemon juice, ideal with asparagus, eggs, fish and vegetables.

Ingredients
    Ingredients
  • 3 large egg yolks
  • 150 g unsalted butter, clarified
  • 1 tbsp freshly squeezed lemon juice, plus extra to taste
  • 1 tbsp cold water
  • ¼ tsp fine sea salt
  • Pinch white pepper or cayenne (optional)
Instructions
  1. 1
    Clarify the butter and keep warm.
  2. 2
    Set a heatproof bowl over barely simmering water without touching it.
  3. 3
    Whisk yolks, lemon juice and cold water for 3–5 minutes until pale and thick.
  4. 4
    Off the heat, slowly whisk in clarified butter, beginning drop by drop.
  5. 5
    Season and loosen with warm water if needed; serve immediately warm, not hot.
Note
Use gentle heat to prevent scrambling. If splitting begins, remove from heat and whisk in 1 tsp cool water. Contains lightly cooked egg yolks. Best served immediately.
Keywords: hollandaise sauce, French mother sauce, classic hollandaise, eggs Benedict sauce
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