To get restaurant quality Hollandaise sauce is a little tricky. The emulsion of egg yolks and butter that has dated as early as the 17th century is not something that comes easy to the novice chef. Hopefully with these tips, you’ll crank out the perfect Hollandaise sauce in your own home.
The most important part of this recipe is to keep the eggs moving constantly over a low, gentle heat (not piping hot but not room temperature either) then add the butter slowly to create a stable emulsion. If you do this, your sauce should turn out creamy and rich every time.
10 tablespoons unsalted butter, cut into 1 tablespoon pieces
2 teaspoons fresh lemon juice
1/2 teaspoon Kosher salt
1/8 teaspoon cayenne pepper
Fill a medium sauce pan with 1-inch of water and bring to a simmer over medium heat. Reduce heat to low.
Place egg yolks in a medium bowl and whisk until they lighten in color, about 1 minute.
Add the lemon juice and cayenne pepper. Place bowl with eggs over saucepan with simmering water and whisk constantly until thickened and doubled in volume, about 3 to 5 minutes.
Remove bowl from saucepan with water and whisk in butter 1 tablespoon at a time. Season with salt and use immediately or keep warm, covered, over double boiler over very low heat for up to 30 minutes.
Save your arms and make this in a Blender --
Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
Put the butter in a small microwave safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.