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hollandaise sauce dripping off a spoon

Classic Hollandaise Sauce with Double Boiler

Tami McBride
Make smooth and creamy hollandaise sauce with balanced flavors of butter and egg and just a hint of lemon.  Use a double boiler to control the heat.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Cooking Tips
Cuisine Sauces

Ingredients
  

  • 3 fresh egg yolks
  • 3 tablespoon water
  • 2 teaspoon lemon juice freshly squeezed
  • ½ cup clarified butter warmed (us in liquid form)
  • ¼ teaspoon salt or to taste
  • ⅛ teaspoon white pepper or to taste
  • pinch 1/16 teaspoon cayenne pepper (or to taste)

Instructions
 

  • BRING eggs to room temperature.
  • HEAT water to a simmer in a double boiler. Or use a sauce pan with a glass or silicone bowl over the water.
  • CRACK the eggs and separate the egg yolk from the whites. Save the whites for another recipe.
  • WHISK egg yolks, water and lemon juice together in top of the double boiler. Mixture will be frothy.
  • CONTINUE to whisk for 5 to 10 minutes until the yolk mixture thickens.
  • DRIZZLE warm liquid clarified butter into the yolk mixture slowly as you continue to whisk. This will take 3 to 5 minutes.
  • STIR in salt, white pepper and cayenne pepper.
  • TASTE and adjust seasoning as needed.
  • SERVE immediately or freeze in a zip top freezer bag.
  • Note: This hollandaise sauce recipe will not reheat after refrigeration. It must either be eaten right away or frozen. To keep it warm for a short time before serving, place in a warming pan with a lid. Or pre-warm a thermos with hot water. Dump the water out and pour hollandaise sauce inside. Place lid on thermos to keep warm.

Notes

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Keyword hollandaise sauce, how to make hollandaise sauce
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