Hollandaise sauce is one of the five mother sauces of the classic culinary world - five sauces that form the basis of all other sauces (because I know you're wondering... the other four sauces are Béchamel, Velouté, Tomates and Brown or Espagnol sauce). Hollandaise is probably best known as the topping to Eggs Benedict, but it's also delicious over steamed vegetables or with all kinds of fish and seafood, and of course, it's the basis for so many other sauces (Bearnaise sauce, Choron sauce) which are made easily by adding a one or two extra ingredients.
Bring a medium saucepan of water to a boil over medium high heat. Once the water has boiled, reduce the heat to a minimum and allow the water to cool for about 5 minutes.
Combine the egg yolks, lemon juice and salt together in a stainless steel bowl and whisk vigorously until the mixture has almost doubled in volume. Place the bowl over the simmering water and continue to whisk, making sure you don’t scramble the eggs. Remove the bowl from the saucepan if you suspect it might be getting too hot.
Continue to stir vigorously, adding the butter as slowly as you can. Continue until all the butter has been incorporated into the egg yolks. The sauce should be thick and smooth. Check the seasonings and add the cayenne pepper. Hold the Hollandaise in the bowl covered with plastic wrap, over a barely simmering water bath.
Stovetop Hollandaise Sauce
Amount Per Serving
Calories 165Calories from Fat 153
% Daily Value*
Saturated Fat 10g50%
Vitamin A 600IU12%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.