Hollandaise Sauce is one of the 5 mother sauces in classic cuisines. That means if you can master how to make this Hollandaise Sauce, the door to a bunch of other sauces opens for you too. Hollandaise is the base sauce for Béarnaise Sauce among others.
4 egg yolks
1 cup clarified butter
2 tbsps fresh lemon juice
1 tbsp room temp. water
Dash of cayenne pepper
1/4 tsp sault
- The key to getting this sauce right is to be organized and focused while making the sauce so gather all of your tools and ingredients together before starting.
- You need to get some water simmering in a pot and you need a stainless steel bowl or pot that you can rest over that pot of boiling water.
- So put your water on the stove to boil and add your egg yolks and water to your stainless steel bowl and whisk until the mixture becomes frothy.
- Add lemon juice to the bowl and mix.
- Once your water comes to a simmer, place your bowl of egg yolks on the pot of simming water and mix the eggs for two minutes, or until it begins to thicken.
- Remove your bowl of eggs off the simmering water pot and add about 2 tablespoons of butter and mix.
- Then slowly add a bit more butter and continue to mix. Continue doing that until you’ve added all the butter.
- Add your salt and cayenne pepper at the end. Your sauce should be nice and thick and velvety.