This easy Hollandaise sauce is silky and delicious. It is made by beating egg yolks with lemon juice and a little water over a water bath and then incorporating butter into it. It is a little tricky to make but it is not hard at all.
The most common use for this sauce is for eggs benedict. It is also beautiful on asparagus and fish. As I tell you in the video the more butter you add at the end the thicker it will become. Ideally you will not make this too thick or runny either.
Make sure to use very fresh eggs for this. It will assure that your sauce is perfect.
Here is what you are going to need to do for this:
4 egg yolks
1 TBS lemon juice
1 TBS water
1/2 to 1 cup melted butter
Place the egg yolks in a bowl over a small pot of boiling water. Add lemon juice and water. Whisk yolks until they about triple in volume and start forming ribbons. Remove yolks from heat.
Slowly add the melted butter a little bit at a time. The initial addition is very important in order to emulsify the sauce. Whisk in the rest of the butter gradually. The more butter you add the thicker your sauce will be.
Serve your Hollandaise sauce on steamed vegetables, poached fish or eggs Benedict. Enjoy!