- Prep Time:
- 5 min
- Cook Time:
- 3 min
- 3 egg yolks
- 1 tbsp (15 mL) lemon juice
- Pinch cayenne pepper or dry mustard
- Pinch salt
- 1/2 cup (125 mL) butter, melted
Stovetop Method: Whisk egg yolks in glass or stainless steel bowl until frothy. Whisk in lemon juice, cayenne pepper and salt. Set bowl over saucepan containing about 1-1/2 inches (4 cm) simmering water. (Bottom of bowl should not touch water.) Heat, whisking constantly, until egg mixture turns pale yellow, thickens slightly and increases in volume. Remove from heat. Slowly whisk in melted butter until sauce is smooth and thickened. Serve warm.
Microwave Method: Whisk egg yolks, lemon juice, cayenne pepper and salt in 4-cup (1 L) glass measuring cup until blended. Slowly whisk in melted butter. Microwave on Medium (50% power) until sauce thickens, 45 seconds to 1 minute. Whisk after 30 seconds and at end of cooking to produce a smooth sauce.
Blender Method: Process egg yolks, lemon juice, cayenne pepper and salt in blender just until smooth. With blender running, slowly add melted butter, processing until thickened and fluffy.
Makes 3/4 cup (175 mL).
Serve warm Hollandaise Sauce over eggs, fish, seafood or vegetables such as asparagus and broccoli.
Curdling may occur due to overbeating or adding butter too quickly. To rescue a curdled sauce, try one of the following:
Whisk another egg yolk in a small bowl. Gradually whisk yolk into the curdled Hollandaise Sauce.
Place 1 tbsp (15 mL) water in a medium bowl. Whisk a small amount of separated sauce into water until it becomes smooth. Keep adding sauce slowly, while continuing to whisk vigorously.
Make a Bernaise Sauce by replacing lemon juice with tarragon vinegar and adding 1 tbsp (15 mL) chopped fresh parsley and 1/2 tsp (2 mL) dried tarragon leaves.
Hollandaise Sauce may be frozen. To use, thaw in refrigerator. Warm in a double boiler over hot (not boiling) water, stirring constantly. If sauce should separate, use procedure outlined above.