Sauces & Stuff
Velvety, buttery, and lemony, hollandaise is one of the classic French "mother" sauces for a reason — it's oh-so-good! Making Classic Hollandaise requires a little skill, so check out our step-by-step article, How To Make Classic Hollandaise Sauce, to learn more about the technique.
Melt butter in a saucepan over low heat; skim off and discard foam that rises to the top.
Remove butter from heat.
Simmer 1-inch water in a saucepan over medium-low heat. Whisk egg yolks in a medium stainless steel bowl. Place bowl over simmering water (don’t let bowl touch water); add vinegar reduction and whisk vigorously until yolks begin to thicken and whisk begins to leave trails, about 2 minutes. Remove bowl from the pan.
Off heat, whisk in 2 tsp. lemon juice. Begin whisking butter into yolk mixture a drop at a time. As the mixture starts to thicken, whisk in remaining butter in a thin stream. If mixture gets cold, return bowl to pan of simmering water and continue whisking in butter. After all the butter is incorporated, whisk in remaining 2 tsp. lemon juice; season with salt and cayenne.
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 68mg 22%
Sodium 18mg 0%
Carbs 0g 0%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.