Hollandaise Sauce Recipe
Simple ingredients come together to make magic in this classic Hollandaise Sauce Recipe that is the perfect addition to Eggs Benedict, asparagus, chicken and salmon, to name a few.
I remember it like it was yesterday. It was a bright, crisp morn at a rambling plantation house turned bed and breakfast in rural South Carolina. We wandered into the formal dining room to what would be our first breakfast as a married couple. There was no menu to choose from. No mind. We happily enjoyed what was skillfully prepared: Eggs Benedict with fresh Hollandaise. What a glorious and delicious start to our union.
While Eggs Benedict is one of our regular favorites, I recall being in awe of that Hollandaise itself. It was perfect. Hollandaise Sauce sounds so fancy schmancy, but actually the ingredients are quite simple: clarified butter, egg yolks, salt, pepper, lemon juice, and a bit of water. When properly prepared, Hollandaise Sauce can elevate even a simple piece of toast to something spectacular.
- 3 egg yolks
- 1½ tablespoons cold water
- 3 teaspoons lemon juice
- ⅓ cup clarified butter, warm
- pinch salt
- pinch ground cayenne/red pepper
- hot water, as needed
- In a stainless bowl over simmering water or in top of a double boiler, vigorously and continuously whisk together egg yolks, cold water and lemon juice until mixture thickens and is doubles in volume.
- Continue whisking; gradually drizzle in warm clarified butter, salt and cayenne. Mixture should thicken and double again in volume.
- Remove from heat. Salt and pepper to taste. Keep in warm spot until ready to serve. If sauce gets too thick whisk in a couple of teaspoons of warm water at at time until desired consistency is reached.