Classic hollandaise sauce whisked together with gently cooked egg yolks and butter
Author:Tim
Prep Time:15
Cook Time:10
Total Time:25 minutes
Yield:3/4 cup1x
Ingredients
Scale
3 egg yolks
1 TBL lemon juice
1 TBL water
7–8 oz room temperature butter
1/4 tsp sea salt
1/8 tsp white ground pepper
Cayenne pepper – to taste
Instructions
Using a glass or heavy bottom saucepot, whisk the yolks, water, and lemon juice in the saucepan until thick and pale – about 1 minute
Set the pot over low heat and continue to whisk. Be careful to whisk in the corners and all over the bottom to avoid overcooking the eggs. While doing this, lift the pan off the burner frequently to help moderate the heat
Look for bubbles around the edges. Steam is a warning sign to take them off the heat. The eggs will become frothy and thicken. When you can see the pot bottom while whisking and the eggs are thick and smooth, remove from the heat. This will take about 2-3 minutes.
Add the butter a tablespoon at a time while whisking constantly to incorporate each addition. Continue adding butter until the sauce has thickened to the consistency you want. If it is cooling too quickly, you may hold the pan over low heat briefly, but do not place the pan directly on the burner.
Whisk in the salt, pepper, and a dash of cayenne pepper. Taste and adjust the seasoning with more lemon juice if needed. Serve lukewarm.
If it cools and becomes too thick, whisk in lukewarm water or lemon juice.