Hollandaise Sauce Recipe By Hand

Egg yolks from 3 large eggs and sold labelled as large at grocery stores each egg weighing 55 60g 2 oz.

Hollandaise sauce recipe by hand. Make sure the clarified butter is warm but not hot. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick about 3 5 mins. Combine the egg yolks and the cold water in a glass or stainless steel mixing bowl not aluminum and whisk for 1 to 2 minutes until the mixture is light and foamy.

Place the bowl over a saucepan containing barely. Whisk in lemon juice. Put the egg yolks white wine or tarragon vinegar a pinch of salt and a splash of ice cold water in a metal or glass bowl that will fit over a small pan.

Even larger eggs will also work just fine. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Whisk until lemon yellow and slightly thick about 1 minute.

Egg yolks butter salt lemon juice and a pinch of cayenne pepper if you want a touch of subtle warmth. Step 2 add 2 tablespoons cold butter and place over very low heat.