Hollandaise sauce is one of those classic recipes that can elevate any dish. It's rich, creamy, and has just the right amount of tang. Perfect for brunch or any special occasion, this traditional version is a must-try for any home cook.
Let's start with melting the butter. Place it in a small saucepan over low heat and let it melt gently. Keep an eye on it to ensure it doesn't brown; we want it just melted.
While the butter melts, grab a stainless steel bowl and whisk together the egg yolks and lemon juice. Whisk vigorously until the mixture becomes thick and doubles in volume. It should have a light and fluffy appearance — that's when you know it's ready.
Next, set up a double boiler by placing your bowl over a saucepan of barely simmering water. Make sure the bottom of the bowl doesn't touch the water, or you risk scrambling the eggs. This gentle heat is key for a smooth sauce.
Now, the most important part: incorporating the butter. Slowly drizzle the melted butter into the egg mixture, whisking constantly. Take your time here; patience is key. As you whisk, you'll notice the sauce thickening beautifully.
Once all the butter is in, remove the bowl from heat and whisk in the salt and optional cayenne pepper. Taste and adjust the seasoning if needed.
Finally, transfer your Hollandaise sauce to a warm serving container and use it immediately. It's best enjoyed fresh.
Hollandaise sauce is a classic topping for Eggs Benedict, but don't stop there! Try it over steamed asparagus, drizzled on roasted potatoes, or even as a dip for seafood. It's a versatile sauce that complements many dishes.
The main star here is egg yolks. They provide the base for our sauce, giving it that creamy texture. Next up, the lemon juice adds a bright, tangy flavor that cuts through the richness. Then, we have unsalted butter, which is melted and slowly incorporated to create that luscious, thick consistency. A pinch of salt seasons our sauce perfectly, and if you're feeling adventurous, a dash of cayenne pepper can add a nice kick.
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