Foolproof Hollandaise Sauce
Inspired by techniques from America's Test Kitchen and Serious Eats.
Egg yolks and soft butter whisked over gently simmering water with boiling water until thick and 71-74 °C, then brightened with lemon and cayenne.
Always check the labels of the products you use.
Method
- 1
Set up a bain-marie. Bring 1 cm of water to a bare simmer in the saucepan. Rest the heatproof bowl on top so its base is clear of the water.
- 2
Mix butter and yolks. Whisk the softened butter and egg yolks together in the bowl until smooth and evenly mixed.
- 3
Cook to temperature. Slowly whisk in the boiling water. Keep whisking for 7-10 min until the sauce thickens and an instant-read thermometer shows 71-74 °C.
- 4
Season and serve. Lift the bowl off the heat and whisk in the lemon juice, cayenne and salt. Spoon over steamed asparagus straight away.
Storage
Best served fresh. Do not reheat or keep leftovers. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- medium saucepan
- large heatproof bowl
- whisk
- instant-read thermometer
- kettle
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 131 kcal |
| Protein | 1.6 g |
| Carbohydrate | 0.4 g |
| of which sugars | 0.1 g |
| of which free sugars | 0 g |
| Fat | 13.9 g |
| of which saturates | 8.1 g |
| Fibre | 0 g |
| Salt | 0.14 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
