Traditional Hollandaise Sauce
This Hollandaise sauce is rich, velvety, and decadent. Once you try it, you'll never want to skip Sunday brunch again!
Servings: 6 servings
Calories: 199kcal
Equipment
- Immersion blender with whisk attachment
Ingredients
- 7 egg yolks
- ½ tsp dijon mustard
- 1 tbsp lemon juice
- ½ c unsalted butter, melted
- ⅛-¼ tsp cayenne pepper
- pinch of salt
Instructions
- Add water to a small saucepan over medium heat. Allow the water to begin barely simmering. Ensure that your choice of bowl will fit snugly on top of the saucepan, without the water touching the bottom of the bowl. Use a double boiler if you have one!
- In a medium bowl (glass or stainless steel), use your immersion blender with whisk attached, to whisk the egg yolks and lemon juice until the mixture thickens and doubles in volume.
- Place the bowl over your saucepan of hot water (again, it should be barely simmering and not touching the bottom of your bowl). Continue to whisk with your electric mixer, and slowly drizzle in the melted butter. Be careful to monitor the heat so the eggs don't scramble. Add dijon mustard.
- Once the sauce has doubled in volume, remove from heat and whisk in the cayenne and salt. Serve immediately, or cover and keep warm until ready to serve.
- See note for reheating tips
Notes
Add warm water to the Hollandaise sauce, to re-heat, instead of microwaving. This will ensure that the sauce remains velvety smooth and doesn't scramble.