This classic French sauce is technically defined as an emulsion of egg yolk and butter seasoned with lemon juice, salt and pepper. We define it as a rich velvety-smooth buttery-indulgent sauce that tastes simply delicious paired with artichokes, asparagus, seafood and Eggs Benedict.
Why Try? Because it’s easier than you think to make hollandaise sauce, if you follow a few simple rules!
- 2 large egg yolks
- 1 tablespoon cold water
- 1/2 cup unsalted butter, melted, room temperature
- 1 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper sauce
- 1/4 teaspoon Worcestershire sauce
- 1 Whisk the egg yolks and cold water together in a stainless bowl until foamy.
- 2 Place the bowl over a saucepan of water at a low simmer. Continue to whisk egg mixture until thickened, about 1 minute.
- 3 Slowly add the melted butter, in a steady stream, into the egg mixture, whisking constantly, until the sauce is thick and emulsified.
- 4 Remove the bowl from heat; whisk in the lemon juice, salt, pepper sauce and Worcestershire sauce.
- 5 Taste and adjust seasoning.
- 6 Serve immediately or let stand over warm water in saucepan for up to 30 minutes.