Ingredients:
- 4 large Egg Yolks
- 1 tablespoon Fresh Lemon Juice
- 1/2 teaspoon Dijon Mustard
- 1/2 cup Unsalted Butter (1 stick), melted
- 1/4 teaspoon Salt
- Pinch of Cayenne Pepper
Instructions – Double Boiler Method:
- Prepare the double boiler: Fill a medium saucepan with an inch or two of water and bring it to a simmer over medium-low heat. Find a heatproof bowl that fits over the saucepan without touching the water.
- Whisk the base: In the bowl, vigorously whisk together the egg yolks, lemon juice, and dijon mustard until combined and slightly lighter in color.
- Warm the base: Place the bowl over the simmering water. Continue whisking constantly as the egg mixture gently heats and begins to thicken slightly (about 1 minute). Caution: Don’t overcook, or the eggs will scramble.
- Slowly incorporate butter: Remove the bowl from the heat. Gradually drizzle in the melted butter while whisking constantly. The sauce should emulsify and become thick and glossy.
- Season and serve: Add salt and cayenne pepper to taste. Serve the sauce immediately while warm.
Instructions – Blender Method:
- Combine ingredients: Add the egg yolks, lemon juice, dijon mustard, salt, and cayenne pepper to a blender. Blend for about 5 seconds to combine.
- Add melted butter: With the blender running on low, slowly drizzle in the hot melted butter. Blend until the sauce is thick and creamy.
- Serve immediately: Taste for seasoning and serve while still warm.
Tips:
- Warm ingredients: Ensure your butter is melted and warm, and your eggs are at room temperature. This helps with the emulsification.
- Don’t overheat: The key is gentle heat and constant whisking to prevent the sauce from curdling.
- Save a curdled sauce: If your sauce curdles, immediately whisk in a tablespoon of ice water or an ice cube.
- Storage: Hollandaise is best fresh, but you can keep it warm in a thermos for a short time. It’s not ideal for storing in the refrigerator.
