Homemade Hollandaise Sauce With Clarified Butter
To make the best hollandaise sauce, you'll want to use clarified butter. It makes the sauce more stable and prevents the eggs from curdling.
- Serves: 8 persons
- 1cup clarified butter (about 1 1/4 cup unsalted butter)
- 4egg yolks, at room temperature
- 1tablespoon cold water
- 2tablespoons freshly squeezed lemon juice, divided
- Kosher salt, to taste
- Cayenne pepper, to taste, or a dash of Tabasco sauce
Step 1Gather the ingredients.
Step 2Heat 1 to 2 inches of water in a saucepan over medium heat. Make sure the clarified butter is warm but not hot.
Step 3Combine the egg yolks and the cold water in a glass or stainless steel mixing bowl (not aluminum) and whisk for 1 to 2 minutes, until the mixture is light and foamy. Whisk in a couple of drops of the lemon juice.
Step 4Once the water in the saucepan has begun to simmer, set the bowl directly on top of the saucepan, making sure the water itself does not come in contact with the bottom of the bowl. Whisk the egg mixture for 1 to 2 minutes, until slightly thickened.
Step 5Remove the bowl from the heat and begin adding the clarified butter slowly, a few drops at a time, while whisking constantly. If you add it too quickly, the emulsion will break.
Step 6Continue beating in the clarified butter. As the sauce thickens, you can gradually increase the rate at which you add it.
Step 7After you've added all of the butter, whisk in the remaining lemon juice and season to taste with kosher salt and cayenne pepper (or a dash of Tabasco sauce).
Step 8The finished hollandaise sauce will have a smooth, firm consistency. If it's too thick, you can adjust by whisking in a few drops of warm water. Serve and enjoy.