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Delicate and refined, Hollandaise sauce is a must in gourmet cooking. The ingredients should be fresh and of high quality. This sauce is ideally served the moment it is ready but you can keep it in a double boiler (bain marie) for up to 20 minutes after preparation. Separating eggs is essential here as well.
Ingredients
- 200g / 7oz butter, very cold
- 3 egg yolks, extra fresh
- 1 tablespoon ice cold water
- Salt and white pepper to taste
- 1 tablespoon lemon juice, freshly squeezed, pulp removed
- 5 tbsp. water
- Pinch salt and ground pepper
- 500g/8 oz/2 1/4 cups butter
- 5 egg yolks
- 1 tablespoon lemon juice
- 2 egg yolks
- 1 tablespoon water
- 1 to 2 teaspoons lemon juice
- 100g/ 4 oz unsalted butter
- Salt and freshly ground black pepper
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 10 tablespoons unsalted butter (if it's salted, don't add salt as well)
Steps
Method 1
Method 1 of 4:
Three Egg Yolk Hollandaise Sauce
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1Cut the butter into small chunks with a sharp knife.
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2Whisk the egg yolks with the tablespoon of water in a heavy-based saucepan.Advertisement
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3Put the saucepan over a double boiler base that is simmering over low heat.
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4Add the chunks of butter gradually, without ceasing to stir, until the sauce is well mixed.
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5Add salt and pepper to taste.
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6Pour in the lemon juice whilst still adding the remaining butter chunks.
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7Remove the sauce from the heat once the sauce has a smooth and creamy consistency.
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8Serve. Hollandaise sauce goes well with poached fish, eggs and steamed vegetables.
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Method 2
Method 2 of 4:
Five Egg Yolk Hollandaise Sauce
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1Pour 4 tablespoons of water in the saucepan. Add the salt and freshly ground pepper.
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2Put the saucepan base into the bain marie (double boiler). The bain marie should already contain hot water but not boiling at any time.
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3Melt the butter in a separate saucepan. Do not let it get hot, just melt gently.
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4Crack the eggs and separate the yolks into a bowl. You can use the whites for something else. Beat the egg yolks to combine, then add 1 tablespoon of water. Transfer the egg yolks to the saucepan with warmed water and seasonings.
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5Whisk the ingredients as they sit in the saucepan within the bain marie. Continue to whisk until the egg yolks take on the consistency of thickened cream.
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6Pour the melted butter in slowly, whisking constantly. Add 2 tablespoons of water gradually in drops, once the butter has been completely added.
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7Taste. Adjust the seasoning as needed. Once happy with the flavor, add the lemon juice and stir through quickly.
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8Transfer to a serving container, as desired. If needed, the sauce can be strained. Serve warm.
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Method 3
Method 3 of 4:
Two Egg Yolk Hollandaise sauce
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1Set up the double boiler or bain marie. Add water and gently simmer.
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2Add the egg yolks to the top portion of the double boiler. Also add the water and 1 teaspoon only of the lemon juice.
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3Whisk the egg yolks and other ingredients together. Whisk until they begin to slightly thicken.
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4Add around a teaspoon of butter at a time to the egg mixture. Whisk well after each addition. As you do so, the Hollandaise sauce will start to thicken and turn smooth.
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5Pour in the remaining lemon juice. Add salt and pepper to taste.
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6Transfer to a serving container, as desired. Serve warm.
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Method 4
Method 4 of 4:
Piquant Blender Hollandaise Sauce
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1Place the butter into a small heavy-based saucepan. Melt over gentle heat but do not overheat or boil.
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2Pour the egg yolks, lemon juice, salt and cayenne into the blender.
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3Blend together at a medium to medium-high speed. When it lightens in color, it's done (about 20 to 30 seconds).
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4Switch to the lowest setting on the blender. Gradually tip in the butter, leaving the blender turning at its lowest speed. Allow it to blend a little longer after all the butter has been added.
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5Turn off the blender. Do a taste test. You can adjust the lemon or salt flavors as needed. If it's too thick, add a little water but not too much. If you add anything, do a very quick blend to combine the additional ingredients.
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6Transfer to a serving container or keep warm until needed. Serve warm.
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Warnings
- Increasing the quantities suggested makes this recipe more difficult to create. Keep it small and make it quickly if you have a large dinner party.⧼thumbs_response⧽
- This sauce is rich and is meant for special occasions only.⧼thumbs_response⧽
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Things You'll Need
Method 1
- Heavy-based saucepan
- Whisk
- Tablespoon
- Serving implement (or place in a jug/sauce boat)
Method 2
- Heavy based saucepan
- Bain marie (double boiler)
- Tablespoon
- Whisk
- Serving dish
Method 3
- Double boiler or bain marie
- Whisk
- Teaspoon
- Serving dish
Method 4
- Heavy-based saucepan for melting butter
- Blender
- Serving dish
References
- Method 2 adapted from Larousse Gastronomique, (2009), ISBN 978-0-600-62042-6
- Method 3 adapted from Rose Elliot's Vegetarian Cookery, ISBN 0-00-411244-X
- Method 4 adapted from Elise at Simply Recipes, http://www.simplyrecipes.com/recipes/easy_blender_hollandaise_sauce/
About This Article
Article SummaryX
To make Hollandaise sauce with 3 egg yolks, use a sharp knife to cut cold butter into small chunks, then whisk your egg yolks with a tablespoon of water in a heavy saucepan. Put the saucepan into a double-boiler that is simmering over low heat and add the butter gradually, stirring continuously until the sauce is well mixed. Add the lemon juice, then season with salt and pepper.and continue stirring until the sauce has a smooth, creamy consistency. Serve the sauce right away. Keep reading to learn how to make a Hollandaise sauce with 5 egg yolks!
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