Hollandaise Sauce

Hollandaise Sauce

This classic French sauce is technically defined as an emulsion of egg yolk and butter seasoned with lemon juice, salt and pepper. We define it as a rich velvety-smooth buttery-indulgent sauce that tastes simply delicious paired with artichokes, asparagus, seafood and Eggs Benedict.

by 17  people
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Recipe from The Food Channel
SERVINGS
4
PREP TIME
3 mins
TOTAL TIME
5 mins

Hollandaise Sauce

This classic French sauce is technically defined as an emulsion of egg yolk and butter seasoned with lemon juice, salt and pepper. We define it as a rich velvety-smooth buttery-indulgent sauce that tastes simply delicious paired with artichokes, asparagus, seafood and Eggs Benedict.

Recipe from The Food Channel
Recipe from The Food Channel
Hollandaise Sauce
SERVINGS
4
PREP TIME
3 mins
TOTAL TIME
5 mins
by 17  people
add your rating
add a comment
Ingredients
  • 2   large egg yolks
  • 1   tablespoon cold water
  • 1/2  cup unsalted butter, melted, room temperature
  • 1 1/2  tablespoons fresh lemon juice
  • 1/4  teaspoon kosher salt
  • 1/4  teaspoon Tabasco® brand Original Pepper Sauce
  • 1/4  teaspoon Worcestershire sauce
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Directions
1. 
Whisk the egg yolks and cold water together in a stainless bowl until foamy.
2. 
Place the bowl over a saucepan of water at a low simmer. Continue to whisk egg mixture until thickened, about 1 minute.
3. 
Slowly add the melted butter, in a steady stream, into the egg mixture, whisking constantly, until the sauce is thick and emulsified.
4. 
Remove the bowl from heat; whisk in the lemon juice, salt, pepper sauce and Worcestershire sauce.
5. 
Taste and adjust seasoning.
6. 
Serve immediately or let stand over warm water in saucepan for up to 30 minutes.
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