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Classic Hollandaise Sauce

Developed by Greg Strahm

Serves:
8
Cook Time:
5 minutes
Yield:
2 cups
Hollandaise is a classic French sauce that should be fluffy, light, airy, lemony, A great sauce for eggs benedict or drizzled over steamed vegetables.
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Ingredients:

  • 3 sticks:
    butter, clarified
  • 4:
    extra large egg yolks
  • 1/4 cup:
    water
  • 1:
    large lemon, juiced
  • 1 teaspoon:
    lemon zest
  • kosher salt, to taste
  • cayenne pepper, to taste

Directions:

  • 1:

    Melt the butter in a large saucepan over medium heat. Remove from heat and allow to stand allowing the milk solids to settle to the bottom.

  • 2:

    Carefully skim off any excess milk solids on the surface.

  • 3:

    Pour only the clear butterfat into a measuring cup, leaving the milky-watery layer behind. Keep warm.

  • 4:

    Fill a large saucepan with 1 inch of water and bring to a simmer over medium heat; then reduce the heat to low.

  • 5:

    Put egg yolks, lemon juice, 1/2 tsp. salt, and 1/4 cup water in a stainless-steel bowl that will fit over the saucepan without touching the water.

  • 6:

    Place the bowl over the simmering water and whisk vigorously until the mixture is thick and frothy and the whisk leaves a trail in the mixture, 2 to 5 minutes.

  • 7:

    Adjust salt and add cayenne pepper to taste and whisk till incorporated. Turn off heat to keep eggs from curdling. Ready to use.