This is a simple, yet very good hollandaise sauce recipe.
- Carbohydrate 3.59531208348403 g
- Cholesterol 1159.53333336774 mg
- Fat 39.4197600129819 g
- Fiber 0.0152500002337825 g
- Protein 14.5551541668089 g
- Saturated Fat 18.3852480082216 g
- Serving Size 1 1 Serving (113g)
- Sodium 45.6407916684436 mg
- Sugar 3.58006208325025 g
- Trans Fat 2.02431466757544 g
- Calories 424 calories
Step-by-step
- Beat egg yolks in a saucepan.
- Whisk in lemon juice.
- Put over low heat and whisk until warm.
- Add butter and whisk constantly.
- Once the butter is melted and the sauce will start to thicken.
- Once it reaches the desired consistency - remove from heat and serve.
Controlling heat application is the single most critical factor in preventing hollandaise sauce from breaking during emulsification. Egg yolks begin to coagulate at roughly 140 degrees Fahrenheit, and once that threshold is crossed too rapidly, the proteins tighten instantly into scrambled solids rather than forming a smooth suspension with melted butter. Professional kitchens rely on heavy copper sauciers or dedicated double boilers to buffer direct flame intensity, but a heatproof glass bowl set over a shallow pot of barely simmering water provides home cooks with equally precise thermal insulation. Whisking continuously introduces air while distributing heat evenly across the surface area of the bowl, ensuring the yolks reach the necessary warmth without developing hotspots. Because butter contains water solids and milk proteins alongside pure fat, adding it gradually while the whisk is in motion allows the lecithin in the yolks to coat the fat droplets efficiently, creating a glossy and cohesive texture. Should the sauce accidentally overheat and curdle slightly, whisking in a single tablespoon of boiling water off the heat can shock the emulsion back together by lowering the temperature and adding moisture. Holding this finished emulsion requires maintaining a warm zone between 130 and 145 degrees Fahrenheit, as letting the mixture drop below that range invites bacterial risks while excessive heat causes immediate separation. Storing leftover portions safely is difficult because the high egg and dairy content spoils quickly, making immediate consumption the standard practice in professional service.
