Ingredients
Equipment
Method
Preparation
- Melt the butter in a small saucepan over low heat and keep it warm, ensuring it doesn't brown. Set up a double boiler by placing a heatproof bowl over a saucepan with simmering water, making sure the bowl doesn't touch the water.
- In the heatproof bowl, whisk the egg yolks with lemon juice and salt until they are lightened in color and slightly thickened. This process should take about 2-3 minutes of continuous whisking.
- Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking. Add the butter gradually to allow the sauce to emulsify properly, creating a thick and smooth texture.
- Continue whisking the sauce over the simmering water until it thickens to your desired consistency. Be careful not to overheat the sauce, as it can curdle if it gets too hot.
- Remove the Hollandaise sauce from the heat and serve immediately. If not serving right away, keep it in a warm spot, whisking occasionally, but ideally, it should be served fresh.
Notes
For best results, use fresh, high-quality ingredients. If the sauce becomes too thick, you can whisk in a tiny amount of warm water, one teaspoon at a time, to reach the desired consistency. If the sauce separates or curdles, you can try to rescue it by whisking 1 teaspoon of very hot water into a clean bowl, then slowly whisking the curdled sauce into it, bit by bit, until it comes back together.