This Recipe includes
|Eggs – regular medium-sized eggs|
|Butter – to help the eggs emulsify|
|Lemon – for a bit of tart flavor|
|(Optional) pinch of cayenne pepper|
|Salt and pepper|
- Let the egg yolks come to room temperature to make the base of the sauce. Cold eggs from the fridge will not emulsify in the sauce.
Why we love it
Lemon hollandaise sauce is a classic sauce of French origin that has been around for centuries. And it is a sauce that sounds much more complicated than it actually is.
Hollandaise sauce is made with egg yolks, butter, lemon juice, and a pinch of salt. In order to achieve the ideal consistency for the egg yolks without them curdling, the temperature must be precisely kept at a low temperature when creating hollandaise sauce. (Otherwise, it will cook and become an omelet!)
The simplest way to get the eggs and butter to emulsify together is by making a bain marie.
The eggs must be warm, but not hot, in order for the butter and eggs to emulsify (i.e., combine). Therefore, setting it on the stove is not an option.
Occasionally referred to as a “hot bath,” it simply involves placing one bowl within a larger dish filled with hot water. While the mixing bowl is in the bain marie, you mix the eggs and the melted butter together.
The water in a bain marie should be heated to around 150°F (65°C), otherwise the eggs will start to cook. The larger dish needs to contain about 3 to 4 cm of water.
When making hollandaise sauce, it is important for the eggs to be at room temperature so that it emulsifies properly. Cold eggs coming out of the fridge will not emulsify as well.
In addition, the best butter to use is unsalted, so that you can control the amount of salt in the sauce. Hollandaise sauce should be served immediately, as it is meant to be served warm.
What to serve it with?
Many meals, especially seafood like poached codfish or pan-seared salmon, pair well with the hollandaise sauce. You can also serve any type of green vegetable such as asparagus, beans or broccoli. It can also be served as a sauce in a:
- eggs benedict
- baked potatoes
- chicken sandwich
How to store it?
Hollandaise sauce should not be frozen since it contains egg yolks that are uncooked and can grow bacteria. (Some websites claim it is doable, but there are numerous conditions that must be met in order to prevent spoilage and illness. I’d rather not take the risk!)
Although it will taste best when prepared right away, you may prepare it up to a day in advance and store it in the refrigerator in an air tight container.
Lemon Hollandaise sauce
- 3 egg yolks
- 200 g Butter
- 1/2 a lemon
- Pinch of salt and pepper
- Optional pinch of cayenne pepper
- Place the egg yolks in a small bowl, along with 2 tablespoons of cold water.
- Whisk the mixture well.
- Melt the butter in the microwave at a low temperature, until it is soft.
- Prepare a bain marie as follows: Place warm water in a large pan or wok, and place the bowl with the egg mixture into it.
- Whisk the mixture till frothy.
- Add the melted butter slowly, whisking actively as you do.
- Stir in the lemon juice while whisking.
- Season with salt and pepper (and optional cayenne pepper).
- Serve warm.
If you enjoyed that, check out our other classic recipes that you can make easily. Bon appétit!