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Sauces & Stuff

Classic Hollandaise

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.

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Ingredients

Instructions

Melt butter in a saucepan over low heat; skim off and discard foam that rises to the top.

Remove butter from heat.

Reduce vinegar, water, and peppercorns in a saucepan over medium heat until it measures 3 Tbsp. strained liquid; 15–20 minutes.

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.

To clarify the butter, melt it. Then, skim off and discard the foamy solids that rise to the top.

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.

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.

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.

Nutritional Facts

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