Hollandaise is a rich, emulsified sauce made from egg yolks and clarified butter, seasoned with lemon juice and cayenne. It is notoriously temperamental but unrivaled in silkiness when made correctly. It is the defining component of Eggs Benedict and pairs beautifully with asparagus.
0 of 6 ingredients checked
6 items
Fill a medium saucepan with about an inch of water and bring to a . heat to maintain a bare to create a gentle bain-marie water bath.
Whisk together the egg yolks and cold water in a heatproof bowl (glass or stainless steel) that fits over the saucepan without touching the water until frothy.
Place the bowl over the water. Whisk vigorously and constantly. The yolks will thicken and double in volume. Do not stop whisking or the eggs will scramble.
Remove the bowl from the heat safely. Place it on a folded towel to stabilize the bowl while you pour.
Slowly drizzle in the warm melted unsalted butter, drop by drop at first, whisking constantly. Once the emulsion catches, you can pour a thin, steady stream.
Whisk in the lemon juice, salt, and cayenne pepper. Taste the sauce and adjust acidity or salt if needed.
Serve immediately or keep warm over tepid water. Do not let it get too hot or it will split.
