Skip to main content

Hollandaise

4.2

(32)

Cooks' note:

The egg yolks will not be fully cooked in this sauce, which may be of concern if there is a problem with salmonella in your area.

Recipe information

  • Yield

    Makes about 1 1/2 cups

Ingredients

2 tablespoons white-wine vinegar
3 tablespoons cold water
1/4 teaspoon salt
White pepper to taste
3 large egg yolks
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces and softened
2 tablespoons fresh lemon juice
3/4 teaspoon cayenne

Preparation

  1. Step 1

    Boil vinegar, 2 tablespoons water, salt, and white pepper in a 1 1/2-quart heavy saucepan until reduced to about 2 tablespoons. Remove from heat and stir in remaining tablespoon water.

    Step 2

    Whisk in yolks, then cook over very low heat, whisking constantly, until thickened (be careful not to scramble yolks), about 1 minute. Whisk in butter 1 piece at a time, lifting pan occasionally to cool sauce and adding each piece before previous one is completely melted.

    Step 3

    Remove from heat and whisk in lemon juice, cayenne, and salt to taste.

Read More
Like “absolutely decadent” chocolate pudding and fattoush salad.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Like lemony risotto and tandoori-style cauliflower.
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
For Derby Day indulgence or a post-Thanksgiving lunch, this Kentucky favorite can’t be beat.