Homemade Hollandaise Sauce
Hollandaise is one of the 5 mother sauces in French cuisine, alongside bechamel, veloute or espagnole. It is an emulsion of egg, butter, and lemon juice, and it is one of the main ingredients in Eggs Benedict (one of our favorite brunch delights). Sure, it’s not the easiest recipe, but if you master it, you’ll have yourself a terrific new sauce recipe.
Ingredients Needed for Homemade Hollandaise Sauce
2 egg yolks
1 tablespoon vinegar
5 ounces of butter, melted
salt
pepper
How to Cook Homemade Hollandaise Sauce
- Add the egg yolks in a large bowl and whisk them. Place them in a heatproof bowl.
- Heat a saucepan over medium heat, and fill it halfway with water. Bring the water to a boil and top it with the bowl.
- Start whisking the eggs gently, while adding the vinegar and the melted butter.
- Whisk continuously until pale and thick, about 3-5 minutes, seasoning with salt and pepper in the meantime.