EASY HOLLANDAISE SAUCE

Yields2 Servings
Prep Time3 minsCook Time12 minsTotal Time15 mins

HERE’S WTF YOU NEED:
 1 cup clarified butter (about 1.5 cups before clarifying)
 4 egg yolks
 1 lemon, juiced and the rind
 1 tbsp ice-cold water
 salt and crushed pepper
 1 tsp paprika

HERE’S WTF YOU DO:
1

Heat 2 inches of water in a medium saucepan over low heat. In a separate heatproof bowl, combine the egg yolks and cold water, whisking for 3 minutes until light and airy. Whisk in a couple of drops of the lemon juice and rind at this stage.

2

The water in the saucepan should have begun to simmer. Set the bowl directly atop the saucepan of simmering water ensuring no contact between the bowl and the water.

3

Whisk the eggs for 3 minutes, until they're slightly thickened. Meanwhile, make sure your clarified butter is warm to the touch, not hot. Remove the bowl from the heat and begin adding the melted butter slowly at first, a few drops at a time, while whisking constantly.

4

Continue beating in the melted butter. As the sauce thickens, you can gradually increase the rate at which you add it, but at first, slower is better.

5

After you've added all the butter, whisk in the remaining lemon juice and season to taste with salt and paprika. The finished sauce will have a smooth, velvety consistency.

Ingredients

HERE’S WTF YOU NEED:
 1 cup clarified butter (about 1.5 cups before clarifying)
 4 egg yolks
 1 lemon, juiced and the rind
 1 tbsp ice-cold water
 salt and crushed pepper
 1 tsp paprika

Directions

HERE’S WTF YOU DO:
1

Heat 2 inches of water in a medium saucepan over low heat. In a separate heatproof bowl, combine the egg yolks and cold water, whisking for 3 minutes until light and airy. Whisk in a couple of drops of the lemon juice and rind at this stage.

2

The water in the saucepan should have begun to simmer. Set the bowl directly atop the saucepan of simmering water ensuring no contact between the bowl and the water.

3

Whisk the eggs for 3 minutes, until they're slightly thickened. Meanwhile, make sure your clarified butter is warm to the touch, not hot. Remove the bowl from the heat and begin adding the melted butter slowly at first, a few drops at a time, while whisking constantly.

4

Continue beating in the melted butter. As the sauce thickens, you can gradually increase the rate at which you add it, but at first, slower is better.

5

After you've added all the butter, whisk in the remaining lemon juice and season to taste with salt and paprika. The finished sauce will have a smooth, velvety consistency.

EASY HOLLANDAISE SAUCE

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