Hollandaise Sauce
Ingredients
- 250 gUnsalted butter (clarified)
- 3 pcEgg (yolks only)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 2 tbspMineral water
- 1 pinchGray sea salt
- 1 pinchWhite pepper ground
Method
A smooth, warm emulsion with a pearly yellow sheen that perfectly coats vegetables or fish. It should be velvety, with a touch of acidity to balance the richness of the butter.
- 1
Melt the butter over very low heat without stirring. Skim off the white foam from the surface with a spoon, then pour the clear yellow fat into a bowl, leaving the milky solids at the bottom of the pan.
- 2
In a pan over a bain-marie, whisk the egg yolks with water and lemon juice. The mixture should double in volume, become foamy, and the whisk trails should remain visible at the bottom of the bowl.
- 3
Pour the warm clarified butter in a very thin stream while whisking vigorously. The sauce thickens, becomes glossy, and coats the spoon. Season with salt and white pepper at the end.
Frequently asked questions
How do you get this dish right?
- If the sauce breaks, add a drop of cold water and whisk vigorously to bring it back together.
- Keep the sauce warm in a lukewarm bain-marie, never boiling, otherwise the yolks will curdle.
How long does this dish keep?
To be consumed immediately after preparation. Does not reheat well.
