Master the Perfect Hollandaise Sauce: A Foolproof Guide for Home Cooks
Three essential ingredients are all you need.
Though French cuisine is mostly famous thanks to its delicate desserts, it also gave the world some of the finest recipes for a great breakfast. If you’re used to cooking eggs for the start of your day, you probably heard about the hollandaise sauce that’s usually served with whatever type of egg dish, but mostly with Eggs Benedict.
Despite seeming an exquisite sort of meal, the sauce is actually very easy to make at home — you’ll manage even if you’re already late for work.
Ingredients: 115 g of butter, 3 large egg yolks, 1 tablespoon of freshly squeezed lemon juice, a pinch of salt, a pinch of cayenne pepper.
Using a whisk, beat the egg yolks and lemon juice in a small saucepan.
Cut the room-temperature butter into small cubes. Add half of them to the egg yolks.
Put on low heat and stir constantly until the butter melts. You can occasionally remove the saucepan from the heat for a few seconds to prevent overheating.
Remove from heat. Add the remaining butter and mix thoroughly until smooth. Season the sauce with salt and pepper.
