How To Make Hollandaise Sauce

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One of the five ''mother sauces'' of French cuisine, this velvety sauce has a reputation for being hard to make. Master it and you can consider yourself a French chef.

To complete this How-To you will need:

1 stick butter
3 egg yolks
1 tbsp. lemon juice
1 pinch salt
1 pinch cayenne pepper
2 tbsp. hot water
A medium saucepan
A wire whisk
A medium mixing bowl
A thermometer

Warning: Raw egg carries a risk of salmonella infection. Heat the sauce to 150 degrees Fahrenheit to kill bacteria.

Step 1: Melt the butter

Melt the butter over low heat in the saucepan.

Step 2: Beat the egg yolks

Whisk the egg yolks in a mixing bowl while the butter is melting.

Step 3: Add the lemon juice

Whisk briskly as you add the lemon juice, salt, and cayenne pepper.

Tip: Use fresh-squeezed lemon juice.

Step 4: Add the butter and water

Drizzle the melted butter into the egg yolk mixture. Continue to whisk vigorously. Add the hot water in the same way.

Step 5: Cook until thickened

Pour the sauce into the saucepan and cook over low heat, whisking continually, until the sauce thickens and the temperature reaches 150 degrees.

Tip: Watch the pan. If it's too hot, the yolks may scramble, too low, the sauce may separate.

Step 6: Finish and serve

Whisk until you have your desired consistency. Then drip your Hollandaise over eggs Benedict or asparagus, and eat.

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Category:

Howto & Style

Tags:

• FoodDrink
• food
• drink
• breakfast
• eggs
• benedict
• Sauces
• making
• home
• homemade
• french

[Jeriandis]

This sauce is made VERY improperly. You should cook the egg yolk in a metal bowl directly on the oven burner/over the flame (medium heat) while whisking vigorously, constantly (so as not to scramble the egg yolk). Do this while the butter is melting.

You know the egg is cooked when it is a yellow-white colour. Should almost be the colour of the final product.

Once done, take off of the heat and SLOWLY add the butter (starting off with just a few drops at a time, up to a slow drizzzle). Whisk

[brandonr85]

Wow that is a ton of butter

[jackssu]

howcast doesn't cook things properly. my husband and i just attempted a lemon meringue pie from one of their videos and i'm not even sure it'll be edible with the recipe they gave. i say boycott howcast!

[reddragon6667]

should be using a double boiler. the sauce should never touch the pot directly.

[DaPs166]

@DaPs166 Put the white wine vinegar with the yolks before cooking by the way.

[DaPs166]

This is awful! Try this instead: 4 yolks 250g butter unclarified, clarify it. 2 tbps white wine vinegar juice of half a lemon salt Clarify the butter. have a pan with a bowl that fits it. Have the pan one third filled. Do not let the water touch the bowl. whisk the yolks until thick and creamy. Add the butter in a thin stream, making sure not to split the mixture. Finish by adding the lemon juice and seasoning to taste. Perfect hollandaise.

[eric960430]

Aside from giving the improper technique, giving the wrong temperature for a fully cooked egg item could be dangerous. 165F, not 150F.

[bbluedemon8]

I was taught to clarify the butter and use a double boiler. this method just does not seem right at all.

[michelleschreier1]

Ok, no way is this correct! The egg yolks must be cooked first - what is this?

[Pimmy77]

im 12 and i make better hollaindaise

[sinodag]

Very easy and helpful!!! A millions thanks!!!