- 4 egg yolks
- 1 tsp (4g) water
- ½ tsp (2g) granulated sugar
- Pinch of kosher salt to taste
- ¾ cup plus 1 Tbsp (182g) cold unsalted butter, cut into cubes
- ½ Tbsp (7g) lemon juice plus more for finishing
Breakfast
OG Hollandaise Sauce Recipe
Anyone can make Hollandaise so long as you have a bowl, a pot, and a whisk. I would say that's pretty minimal equipment. I think hollandaise is one of those sauces that most people never even think to make at home, and therefore never get the chance to discover how easy it is. All of this PLUS a super quick eggs benedict recipe to help get you started.
Prep
2-3 minutes
Cook
8-10 minutes
Total
10-13 minutes
Serves
2
people
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Ingredients
Directions
- Bring a small pot filled with 1” of water to a light simmer.
- Separate 4 egg yolks and place each yolk into a medium-sized bowl that can fit into the simmering pot of water without touching the bottom.
- Place the bowl on top of the simmering pot and add water, sugar, salt and lemon juice. Whisk together for 30 seconds, and remove from heat.
- Continue whisking until it becomes lighter in color. Then, place back on the heat and continue to whisk until the eggs thicken just a bit.
- While continuously whisking, add in cold butter cut into cubes. Add bit by bit, allowing to melt into the mixture. Continue this process until it’s fully emulsified. (If your sauce isn’t thick enough, whisk it over the heat for another 30 seconds).
- Once done, pour sauce directly into a thermos - something to keep it hot. Make sure to serve within 1 hour.
