- 3 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- Pinch of cayenne pepper
- 1/2 cup butter, cut into 1/2" slices
- Combine the egg yolks and lemon juice in a stainless steel bowl or the top of a double boiler.
- Beat well with a wire whisk until the mixture turns light yellow and doubles in volume.
- Put the bowl over a pan containing barely simmering water, or put the top of the double boiler on the base that contains barely simmering water.
- Add the salt and cayenne pepper and whisk well.
- While you are whisking, add the butter, one piece at a time. Stir constantly as the butter is added.
- When the piece of butter is completely melted and incorporated into the egg yolks, add another piece.
- Keep going, adding the butter slowly and waiting until it is absorbed before adding the next piece.
- When half of the butter has been added, you can add 3 or 4 pieces of butter at once.
- Keep going, whisking vigorously, until all the butter has been added. The sauce should be doubled in volume.
- Serve immediately.
Yields 1 cup
Variations and Tips
- Keep a small saucepan of boiling water on the stove while you make the sauce. If the sauce breaks or starts to separate, whisk in a teaspoon of boiling water.
- If the sauce breaks, you can also fix it by adding another egg yolk. Put the yolk in a metal bowl and very slowly beat in the broken sauce.
- You can add just about any fresh chopped herb to this sauce for a change of pace. Add 2 teaspoons chopped fresh basil or thyme, or add 1 teaspoon chopped fresh tarragon.
- Serve Hollandaise sauce over steamed vegetables or fish. It is also used to make Eggs Benedict.