Hollandaise Sauce

While I found this recipe handwritten in my recipe book, I cannot be certain of its provenance. I researched hollandaise recipes, and this pretty much shows up as the standard recipe. So credit goes to— the 16th century Dutch!

  • 3 egg yolks
  • 1½ tablespoons lemon juice, or more to taste, freshly squeezed
  • 4 tablespoons unsalted butter, cold
  • 1¼ sticks unsalted butter, melted
  • Salt and white pepper, to taste

In a 6-quart, heavy-bottomed saucepan, vigorously whisk the egg yolks until they are thick and pale yellow. Whisk in the lemon juice and add 2 tablespoons of the cold butter. (According to Julia Child this acts as anti-curdling insurance.) Place the saucepan over low heat, whisking constantly until the yolks have thickened and you can see the bottom of the pan between whips. Remove from heat and add the remaining 2 tablespoons of cold butter.

Now, begin to add the melted butter. Continue constantly whisking while slowly drizzling in the butter so it is fully incorporated. Add salt and pepper and enjoy over freshly steamed asparagus.

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