Sauces & Stuff
Velvety, buttery, and lemony, hollandaise is one of the classic French "mother" sauces for a reason — it's oh-so-good!
Melt butter in a small saucepan, over low heat. Skim off and discard the foam that rises to the top.
Remove butter from heat.
Boil vinegar, water, and peppercorns in a small saucepan over high heat until reduced to 3 Tbsp. liquid; strain and set aside.
Simmer 1 inch of water in a medium saucepan over medium-low heat. Whisk egg yolks in a medium stainless steel bowl. Place bowl over simmering water (don’t let bowl touch the water); add vinegar reduction and whisk vigorously until the yolks thicken to the point that the whisk leaves trails in them, about 2 minutes.
Remove bowl from the pan; whisk in 2 tsp. lemon juice. Begin whisking in the warm clarified butter a drop at a time. As it is incorporated add the butter in a thin stream. If mixture gets cold, return bowl to the pan of simmering water and continue whisking in butter. After all the butter is incorporated, whisk in the remaining lemon juice and adjust seasonings to taste.
To clarify the butter, melt it. Then, skim off and discard the foamy solids that rise to the top.
Gently cook and vigorously whisk the egg yolks until the whisk leaves trails in the thickened yolks.
Begin whisking the butter into the egg yolks a drop at a time. This tempers, or brings the egg yolks and the butter to the same temperature. Once the sauce starts to thicken you can add the butter in a thin, steady stream.
% 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.