Hollandaise Sauce
A light lemony flavored Hollandaise sauce that is perfect for eggs benedict or alongside a steak.
Equipment
- 1 double boiler
Ingredients
- 8 lg Egg yolks
- 8 Tbsp Whipping cream
- 8 Tbsp Butter, salted
- 8 Tbsp Lemon juice, fresh squeezed is best
- cayenne pepper (optional)
- salt
Instructions
- This recipe is very easy to adjust for the number of servings you want. Take number of people you are serving, in this recipe that is 4
- multiply by two and that's how many egg yolks you use, tbsps of whipping cream, tbsps of lemon juice, and tbsps of butter. For 4 servings that is a total of 8 egg yolks, 8 Tbsp butter, 8 Tbsp whipping cream, 8 Tbsp lemon juice
- So the whole ratio is 1 egg yolk : 1 tbsp whipping cream : 1 tbsp lemon juice : 1 tbsp butter
- melt the butter
- Room temperature eggs are best
- gather all of your ingredients before you start, put eggs in a small bowl, whipping cream measured out, butter measured out and melted and lemon juice measured out.
- Set up a double boiler by placing a heatproof bowl over a pot of simmering water. Make sure the bottom of the bowl doesn't touch the water.
- In the bowl, whisk the egg yolks until they become slightly thicker. This will take about 2-3 minutes.
- Pour in the whipping cream and continue whisking. The cream will add a luscious texture to the sauce.
- Slowly drizzle in the melted butter while whisking continuously. It's crucial to add the butter gradually to avoid curdling. The combination of butter and whipping cream will create a silky base for the sauce.
- Stir in the fresh lemon juice, salt, and cayenne pepper (if using). The lemon juice adds a refreshing zing, while the cayenne pepper provides a subtle kick.
- Add a pinch of salt
- whisk the mixture till it reaches your desired consistency. This should take a few minutes. If it becomes too thick add a tsp of whipping cream or warm water to thin, continue to whisk
- Once your Hollandaise sauce has reached the perfect texture, remove it from heat. Serve it immediately over poached eggs, asparagus, or your favorite Benedict-style dish.
Notes
Eggs Benedict is a family favorite of ours and we make it often. This tried and true hollandaise sauce will not let you down. It has a nice lemony flavor without being overpowering. If you want more lemon add a touch more juice.