There are many people who are afraid of hollandaise sauce. Most of them think eating it will make them fat. This is true if you eat it every day. On the other hand, many people are afraid of making this sauce.
In order to overcome this fear, we will show you how to make it properly. By following the steps in the directions, you will make hollandaise sauce which doesn’t separate. We encourage you to try it.
Once you make it, you will see that it is easy and everyone can do it. Use this sauce over steamed vegetables, such as asparagus or broccoli, over fish, or on top of bacon, poached eggs, and English muffins. Add it to any meal you want. Make it for a special occasion or for your family members, if someone in your family likes it as much as we do. We have no doubts that once you try it, you will make it again.
Hollandaise Sauce Recipe
- 3 egg yolks
- 1 tablespoon of fresh lemon juice or more if needed
- 1 tablespoon of water
- 6 - 8 ounces of very soft unsalted butter
- Salt to taste
- Fresh ground white pepper to taste
- 1 dash of cayenne pepper
- In the first step, whisk the yolks, lemon juice and water in the saucepan until thick and pale, for a few moments.
- Place the pan over medium-low heat and continue to whisk at a reasonable speed, reaching the insides and the bottom of the pan, where the eggs tend to overcook.
- In order to moderate the heat, frequently move the pan off the heat for a few seconds. Tip: In case the eggs seem to be cooking too fast, place the pan in the bowl of cold water to cool the bottom and then put it back on the burner.
- While they cook, the eggs will increase in volume and become frothy, and then thicken.
- Remove the pan from the heat when you can see the bottom of the pan through the streaks of the whisk and the eggs are thick and smooth.
- In this step, add the soft butter, and whisk constantly in order to incorporate each addition.
- You may add the butter in slightly larger amounts as the emulsion forms, always whisking until fully absorbed. Incorporate butter until the sauce has thickened to the consistency you desire.
- In the last step, season lightly with pepper, salt, and a dash of cayenne pepper, whisking in well. Taste it and adjust the seasoning as you want.
- Add droplets o lemon juice if needed, and serve lukewarm.