Description
Mastering hollandaise sauce requires precise technique and quality ingredients. Silky emulsions blend rich egg yolks with tangy butter, creating a classic French sauce perfect for eggs Benedict and asparagus that you’ll savor with culinary confidence.
Ingredients
Scale
- 3 egg yolks
- ½ cup (120 ml) unsalted butter or ghee, melted and hot
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon (5 ml) Dijon mustard
- ¼ teaspoon (1.25 ml) salt
- 1 pinch cayenne pepper
Instructions
- Egg Preparation: Meticulously separate yolks from whites, ensuring pristine golden components without traces of white.
- Butter Transformation: Melt unsalted butter in a saucepan over gentle heat, creating a smooth liquid without scorching, maintaining its pure golden essence.
- Flavor Foundation: Combine egg yolks in a blender with vibrant lemon juice, zesty Dijon mustard, hint of cayenne pepper, and delicate salt, pulsing to create a uniform pale base.
- Emulsion Magic: Initiate blending at medium speed, introducing hot melted butter in a gossamer-thin stream, watching the sauce metamorphose into a luxurious, creamy emulsion.
- Texture Perfection: Continue blending until hollandaise achieves a velvety consistency that cascades elegantly from a spoon, revealing its silky potential.
- Flavor Refinement: Calibrate taste with nuanced adjustments of lemon juice or cayenne, elevating the sauce’s complexity and depth.
- Presentation Protocol: Immediately transfer to a pre-warmed vessel, preserving the sauce’s glossy temperament and preparing it for adorning poached eggs, roasted vegetables, or succulent proteins.
- Serving Directive: Present hollandaise with urgency, acknowledging its delicate nature and propensity to separate if left idle.
Notes
- Separate Eggs Carefully: Remove egg yolks with surgical precision, ensuring absolutely no egg white contaminates the golden components for a perfectly smooth sauce.
- Control Butter Temperature: Melt butter slowly over low heat, avoiding browning or scorching to maintain a pure, clean flavor essential for classic hollandaise.
- Stream Butter Gradually: Pour hot melted butter in an extremely thin, consistent stream while blending to guarantee proper emulsification and prevent sauce breakdown.
- Serve Immediately: Hollandaise is a delicate sauce with a short lifespan; consume within minutes of preparation to preserve its luxurious texture and prevent separation.
- Prep Time: 5 minutes
- Cook Time: 1 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 3
- Calories: 350
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 210 mg