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Hollandaise Sauce

Dawn
Fabulous, Easy Hollandaise Sauce
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Brunch
Cuisine Continental, French
Servings 4

Equipment

  • Electronic digital scales
  • Whisk
  • Mixing Bowl
  • Saucepan

Ingredients
  

  • 110 gram Butter [Note 1] 4 ounces
  • 3 Large Free Range Egg Yolks [Note 2]
  • 1 Tablespoon Lemon Juice + more (optional)
  • ¼ teaspoon Salt
  • 1 teaspoon Fresh, minced tarragon or Chives
  • ½ teaspoon shy Dijon mustard smooth mustard, NOT grain mustard
  • Pinch Cayenne pepper optional

Instructions
 

  • Gather and weigh your ingredients
  • Melt the butter in a small sauce pan over medium heat. Remove from the heat and set aside with the lid on
  • Whisk the yolks, 1 Tablespoon of Lemon Juice, 1 Tablespoon of hot water in a mixing bowl.
  • Place the mixing bowl over a saucepan of simmering water [called a bain marie] - do not let the bottom of the bowl touch the barely simmering water; Slowly add the melted butter, whisking constantly. When it starts to get thick, add the mustard, Salt & White pepper (pinch) and the fresh herbs. (add any extra lemon juice if needed)
  • If you need a few minutes to finish plating up your meal, you can set the Hollandaise on the side for a few minutes. When you need to plate up your meal, you may need to add a dash of hot water to the sauce and whisk over the simmering water again just before serving.

Notes

Note 1.  Don't be tempted to use margarine.  This requires regular, full-fat butter
Note 2. Save your egg whites for another use