How To Make Hollandaise SauceHere's what you'll need for this Hollandaise sauce recipe:
- 1 cup clarified butter (about 2½ sticks before clarifying). The butter should be warm but not hot.
- 4 egg yolks (see how to separate eggs).
- 2 Tbsp lemon juice (the juice from 1 small lemon)
- 1 Tbsp cold water
- Kosher salt, to taste
- Cayenne pepper (or a dash of Tabasco sauce), to taste
In addition to what's listed above, you'll also need a saucepan with an inch or two of simmering water, a whisk and a bowl — either glass or stainless steel, but not aluminum.
To begin, combine the egg yolks and the cold water in your bowl. A tablespoon of water will get cold in just a couple of minutes in the freezer. Next page >>