By Priyambada Yadav
– 3 large egg yolks – 1 tablespoon lemon juice – ¼ cup unsalted butter, melted – ¼ cup water – Pinch of salt – Pinch of white pepper
The Power of Fresh:
Fresh egg yolks and lemon juice are essential for a smooth and flavorful Hollandaise sauce. Avoid using bottled substitutes for the best results.
The Double Boiler Method:
Whisk egg yolks and lemon juice together in a heatproof bowl placed over a pot of simmering water (double boiler). This ensures gentle heat and prevents scrambling.
Whisk to Perfection:
Continuously whisk the egg yolk mixture until it becomes thick and doubled in volume. This takes about 3-5 minutes and is crucial for a creamy sauce.
Emulsify the Butter:
Slowly drizzle the melted butter into the egg yolk mixture while whisking constantly. This emulsifies the sauce, creating a smooth and luxurious texture.
Seasoning & Finishing Touches:
Once thickened, remove the sauce from the heat and whisk in salt and white pepper. For a richer flavor, a squeeze of fresh lemon juice can be added at the end.
Serve Immediately:
Hollandaise sauce is best enjoyed right away. Serve it warm over eggs Benedict, asparagus, or steamed vegetables for a decadent and delicious meal.
Hollandaise Variations:
Get creative! Add a pinch of cayenne pepper for a kick, or chopped fresh herbs like chives or tarragon for a touch of variety.