This recipe breaks down hollandaise sauce into a step by step process. Hollandaise is a classic French sauce most commonly served over eggs Benedict but can also be served over poached fish or vegetables.
Hollandaise Sauce - Step by Step
- ½ cup butter cold, cut into 1 tbsp tabs
- 4 yolks egg
- 1 tbsp white wine vinegar or lemon juice
- ground white pepper to taste
- Fill a medium to large pot with a few cups of water. Warm the water over the stove until you see steam rising.
- In a large metal or glass bowl whisk the egg yolks vigorously until slightly frothy. Add in the vinegar and whisk to combine.
- Place your bowl over the steaming pot to create a double boiler. Continue to whisk the yolks vigorously. If the eggs begin to stick to the side of the bowl there is too much heat, to cool turn down the flame and lift your egg yolk bowl off the pot until cooled. After continuously whisking over the double boiler for about 30 seconds to 1 minute add in a tab of butter. Whisk to combine. The butter should melt slowly, if it is melting quickly reduce the heat. Once the butter tab is fully melted and whisked in, add in the next tab continuing until all the butter has been incorporated. Season with pepper and salt to taste. Best served warm within two hours.