Hollandaise is one of the five mother sauces in French cuisine, and you’ve probably seen it before as a topping for eggs Benedict. Learn the technique required and whip up your own batch of this rich, buttery sauce.
Ingredients:
2 sticks salted butter
6 eggs
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
fresh parsley
Preparation:
Step 1: Melt the butter in a saucepot. Once the butter is melted, skim the fat off the top using a spoon or ladle. Measure 1 cup of the remaining clarified butter, and save it for step 8.
Step 2: Fill a medium saucepan halfway with water. Place it on your stovetop and bring the water to a boil.
Step 3: In the meantime, separate the egg yolks from egg whites. Place the yolks in a stainless steel mixing bowl, and save the egg whites for another use.
Step 4: Place the mixing bowl on top of the saucepan with boiling water and start whisking.
Step 5: While whisking, if the eggs start to cook, remove them from the heat, then bring them back overtop the saucepan.
Step 6: Continue to whisk, until the eggs are smooth and emulsified.
Step 7: Add the lemon juice. Whisk well.
Step 8: Slowly add in the clarified butter and continue to whisk the sauce to make sure it doesn’t separate. If the sauce gets too thick, add a little hot water.
Step 9: Season the sauce with the salt and pepper. Whisk to combine.
Step 10: Add fresh parsley. Whisk to combine.
Step 11: Serve.