Hollandaise Sauce

April 24, 2009.   0 Comments.   Categories Breakfast / Brunch, Comfort Food, Sauces / Gravy.  



  • 3 egg yolks (organic, natural raised)
  • 5-6 Tablespoons butter (3/4 stick) per egg yolk
  • juice of about 2 big fresh lemons, plus add some zest, pinch sugar (dont ask why, it just tastes better)
  • salt to taste
  • Few drops of Tabasco
  • Few drops of Worcester Sauce

In a bowl or top of a double broiler over simmering water (do not allow it to boil just hot and simmering), whisk all until very light and frothy, then start whisking in melted butter  until it comes up very thick and creamy, add a small splash of cold water and keep whisking, adjust seasonings, add some fresh cracked pepper and keep warm in bain marie.  It is best to serve it immediately upon making the sauce.  The following video is helpful to see the technique.  Also you can see how you can use a bowl and pan to create a make-shift double broiler.

Making Hollandaise by Epicurious.com

If the sauce “breaks” then just lightly blend with a hand held mixer.  Clarified butter isn’t necessary unless you are making large quantities of the sauce.  

You may add fresh chopped parsley or tarragon to season.

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