Hollandaise sauce is something perfect to cook for a celebration brunch. It just makes everything more festive. But it’s also a bit pretentious so you wouldn’t think of cooking it all the time. For those special occasions, learning how to make Hollandaise sauce is great. Let’s get right on that!
What can turn a breakfast in bed or a brunch with friends into something really special? I would have to say it’s Hollandaise sauce. It’s the glue that holds everything together for Eggs Benedict. And it is really transformative for some lightly cooked veggies and even for some non-Benedict eggs! Hollandaise works with fish, casseroles, potatoes, and steak. It has a delicate texture, a lemony taste and a reputation for being difficult to make. But with the right instructions and some practice, you can learn how to make Hollandaise sauce by yourself, at home!
How to make Hollandaise sauce in 10 steps
1. Gather your ingredients
You will need two eggs, some butter, the freshly squeezed juice of a lemon, salt, and pepper. As for equipment, you will require a double boiler. Or a glass bowl whose edges fit neatly into the pot you’ll be using to boil water.
2. Separate the yolks and egg whites
Crack the eggs and gently separate the egg yolks from the egg whites. Store the egg whites for something tasty (like meringues, for instance!) and place the yolks in the transparent bowl.
3. Whisk the yolks with water
Add one tablespoon of water in with the yolks. Whisk them together until the composition is evenly mixed. It should have a light yellow color.
8. Melt the butter
Take the butter out of the fridge and melt it to make sure it’s ready when the hollandaise has the right consistency.
4. Turn on the heat
Turn on the stove to a medium heat.
5. Heat the water in the pot
Put some water in the pot, but make sure that the bottom of the bowl you place over the pot doesn’t touch the water. Place the pot over the heat, bring it to a boil. And then turn the heat lower and allow the water to come to a simmer.
7. Place the bowl over the pot
Once the water is simmering, place the bowl with the yolks over the pot and whisk energetically for about 5 minutes. The outcome you’re looking for: the yolks get a thicker and creamier consistency.
You don’t want the eggs to cook! So, make sure that you whisk all throughout the process, and don’t let the yolks solidify on the sides of the bowl. If the sauce thickens way too quickly, then remove the bowl from the boiler from time to time.
9. Whisk the butter in gradually
Set the stove temperature to the lowest setting and add one tablespoon of butter to the yolks. The temperature won’t overcook the eggs. Add butter until the sauce is smooth. If you add too much butter and the elements break, you can fix it! Whisk another yolk in a separate bowl and then whisk the sauce into it, until it becomes smooth again.
10. Add the rest of the ingredients
Whisk in 1 teaspoon of lemon juice, salt, and pepper. Taste the sauce and make sure it doesn’t need any more seasoning. This depends on your preferences, too.