Classic Hollandaise Sauce
- 2 egg yolks
- 1 TB lemon juice
- ½ stick cold, unsalted butter, cut into small pats
- Kosher salt and freshly ground pepper, to taste
- Vigorously whisk the yolks and lemon juice together in a round-bottomed bowl until mixture thickens and increases in volume. Hollandaise can be a finicky sauce, so if you’re inexperienced in making it, I’d recommend using a double boiler.
- Place your bowl over a pot of simmering water. You want to gently heat the eggs, not scramble them. Constantly whisk the yolks over indirect heat until light-colored, thickened, and creamy.
- With the first wisp of steam, start adding the butter, one pat at a time, whisking until the fat is incorporated. Keep whisking until your sauce is like thickened cream. When you get more comfortable doing this, you can hover the pan over your heat source and not bother using the double boiler.
- What can go wrong with Hollandaise? If the heat is too high, you’ll end up with scrambled eggs and there’s no fixing this. If you add too much butter or add the butter too fast, the emulsion will break down, causing the sauce to separate. Not to worry. You can fix this. Simply whisk in an ice cube and the sauce becomes smooth once again.
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