Velvety rich and smooth, this hollandaise sauce recipe is the perfect complement for poached eggs and asparagus. For the best results, serve classic hollandaise sauce fresh, while it's still hot. With a little practice, this elegant recipe becomes very simple so it's easy to make a new batch for every meal.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 cups hollandaise sauce
- 3 egg yolks, from large eggs
- 1/2 pound unsalted butter, melted
- 1 1/2 teaspoons fresh lemon juice
- Salt, to taste
How to make classic hollandaise sauce:
In a small saucepan set over low heat, whisk 2 egg yolks into a 2 tablespoons of the melted butter. Continue whisking the butter into the egg mixture, 2 teaspoons at a time, until all the butter is thoroughly incorporated into the sauce. The sauce will be thick, smooth, and glossy.
Whisk the lemon juice and salt into the hollandaise sauce, and then continue stirring it for 1 minute. Remove the sauce from the heat and serve it immediately.
This hollandaise recipe makes 2 cups, or 16 servings, of sauce.