Chef Tips For Perfect Hollandaise

Ingredients

• 3 large Egg Yolks (Separated from whites, room temperature)
• 1 tablespoon Water (Room temperature)
• 1 teaspoon White Vinegar (Helps stabilize the emulsion)
• 225 grams Unsalted Butter (Melted but not clarified; keep solids for flavor)
• 0.25 teaspoon Salt (To taste)
• 1 pinch Cayenne Pepper (Optional, for a hint of heat)

Instructions

1. Set Up Bain‑Marie

   Fill a saucepan with a few centimeters of water and bring it to a gentle simmer. Place a heat‑proof mixing bowl on top, ensuring the bottom does not touch the water.

   Time: PT2M

2. Combine Egg Yolks, Water, and Vinegar

   Add the egg yolks, water, and white vinegar to the bowl. Whisk vigorously until the mixture is smooth and uniform.

   Time: PT1M

3. Heat the Egg Mixture

   Continuously whisk the yolk mixture over the simmering water. After about 2‑3 minutes it will become light and frothy; keep whisking until it thickens to a sabayon‑like consistency and the bubbles disappear, resembling a very thick mayonnaise.

   Time: PT4M

4. Melt the Butter

   In a separate small saucepan, melt the butter over low heat until fully liquid but not browned. Set aside warm.

   Time: PT2M

5. Incorporate Butter into the Emulsion

   Very slowly drizzle the warm melted butter into the thickened egg mixture while whisking constantly. Add a little at a time, allowing the sauce to absorb before adding more. Continue until all butter is incorporated and the sauce is glossy, thick, and holds its shape.

   Time: PT5M

6. Season and Finish

   Remove the bowl from heat. Stir in salt and a pinch of cayenne pepper. Taste and adjust seasoning as needed.

   Time: PT1M

7. Serve Immediately

   Use the Hollandaise right away over eggs benedict, steamed asparagus, or poached fish. Keep warm (no higher than 30 °C) for up to 10 minutes if needed.

   Time: PT0M

Nutrition Facts

Calories

400

Protein

3 g

Carbohydrates

1 g

Fat

44 g

Fiber

0 g