Traditional hollandaise sauce made with egg yolks, clarified butter, a squeeze of lemon juice and a pinch of white or cayenne pepper.
There’s a lot of methods to prepare this sauce. Some do it over a bain marie and some mix all ingredients in a small sauce pan. Some recipes use clarified butter and some the regular unsalted one.
We prepared our sauce over a bain marie and used clarified butter. The sauce has got a lovely velvety texture and is rather thick. If you use regular butter you’d probably get less thick consistency. All ingredients need to be in a room temperature, remember to remove them from the fridge in advance. Serve freshly prepared, this sauce shouldn’t be reheated.
We seasoned our sauce with a tiny pinch of white pepper, but cayenne pepper is also a good option. This sauce is delicious over poached eggs, steamed vegetables or with white fish. Enjoy!
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- 150 g butter (unsalted)
- 2 egg yolks
- juice from 1/4 lemon
- sea salt and white pepper (or cayenne)
- All ingredients should be in room temperature.
- Boil the water in a large pan and leave it to simmer.
- Place egg yolks in a small bowl (it should comfortably fit over the pan with the water), add the lemon juice and a tablespoon of water and whisk together until combined.
- In the meantime melt the butter in a small saucepan, using a spoon remove any white foam from the top.
- Place the bowl with yolks over the simmering water and whisk for 3 - 4 minutes, until the mixture gets thick and pale in colour.
- Remove from the heat and add the melted butter (it needs to be hot), spoon by spoon, whisking continuously until combined and creamy. If it gets to thick add a tiny splash of water. Season with salt and a tiny pinch of white or cayenne pepper.
Nutrition per 1 portion*
*all values estimated, depend on products used
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