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Failproof Hollandaise Sauce Recipe

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★★★★★

4.5 from 77 reviews

This failproof Hollandaise sauce recipe provides both blender and classic stovetop methods to create a creamy, tangy sauce perfect for drizzling over eggs Benedict, steamed vegetables, or grilled seafood. Made with clarified butter, egg yolks, lemon juice, and subtle seasoning, this sauce is rich yet elegant, ensuring a smooth and luscious finish every time.

Ingredients

Scale

Clarified Butter

  • 12 tablespoons unsalted butter (170g)

Hollandaise Sauce

  • 3 large egg yolks, cold from the fridge
  • 1 ½ tablespoons warm water
  • 2 teaspoons fresh lemon juice, plus more to taste
  • 2 teaspoons white wine, optional
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground white pepper, plus more to taste

Instructions

  1. Make Clarified Butter: Place the butter in a small saucepan to melt, then bring it to a gentle simmer for 2 to 3 minutes until a foamy layer forms on top and the butter underneath is clear and golden. Skim off and discard the foam using a spoon. Set the clarified butter aside for the sauce.
  2. Blend the Eggs (Blender Method): In a blender, add the egg yolks, warm water, lemon juice, white wine (if using), salt, and white pepper. Pulse for about 5 seconds to combine the ingredients.
  3. Reheat the Butter: Warm the clarified butter over low heat until steamy, about 30 seconds. It must be hot to properly emulsify the sauce.
  4. Emulsify the Sauce: With the blender running, remove the center insert from the lid and slowly pour the hot clarified butter through the opening steadily but carefully to avoid milk solids. The sauce will thicken and emulsify into a creamy texture. If it thickens too much, whisk in a tablespoon of warm water to thin it out.
  5. Season and Serve: Taste the sauce and adjust seasoning with salt, white pepper, or more lemon juice as desired. Serve immediately or keep warm in a bowl of warm water, stirring occasionally and thinning with warm water if it thickens too much.
  6. Classic Hollandaise by Hand: Fill a small saucepan with about an inch of water and bring it to a gentle simmer. Place a heatproof bowl on top, ensuring it doesn’t touch the water.
  7. Whisk the Yolks: In the bowl, combine egg yolks, warm water, lemon juice, and white wine, whisking constantly over the simmering water. Be careful not to overheat; lift the bowl off heat if eggs begin to scramble. The mixture will become frothy and start to thicken.
  8. Slowly Add Butter: Gradually drizzle in the hot clarified butter while continuously whisking to emulsify and avoid breaking the sauce.
  9. Adjust and Finish: If too thick, whisk in warm water to thin. Season with salt and white pepper to taste. Use immediately.

Notes

  • Keep eggs cold to ensure stable emulsification in both methods.
  • Use clarified butter for a smoother sauce and to prevent milk solids from interfering with emulsification.
  • If sauce becomes too thick or starts to separate, add a little warm water and whisk vigorously to bring it back.
  • White wine is optional but adds subtle depth; omit if preferred.
  • Serve hollandaise sauce fresh as it can separate or thicken upon standing too long.

Keywords: Hollandaise sauce, clarified butter, blender hollandaise, classic hollandaise, egg yolk sauce, French sauce, eggs Benedict sauce

Find it online: https://cookedbycleo.com/failproof-hollandaise-sauce-recipe/