Perfect for National Eggs Benedict Day (which is on April 16) or Mother’s Day in May, there’s no better time to finally tackle and master hollandaise sauce. One of the five mother sauces of French cuisine, making hollandaise is similar to making mayonnaise, although the heat requires closer attention.
The process is quite simple: Egg yolks are briskly whisked in a double boiler (or a metal bowl set over a small pot) over low heat. Warm melted butter is then added in a very slow stream until the mixture is emulsified. It is finished with a splash of lemon juice and a touch of cayenne. Then, this luxurious sauce can be served over eggs Benedict at brunch or steamed asparagus for an incredible spring side.
When you are adding the butter, if you notice that the mixture begins to look grainy, this is an indication that the emulsion is about to "break" or separate. Don’t panic – this can be fixed! Add a splash of cool water and whisk vigorously until the mixture is once again completely smooth. Then resume as normal.
In the first step, the egg yolks are supposed to become light in color and double in volume. If instead they begin to look curdled, this means that the heat is too high and you’ve scrambled your eggs. In this scenario, the only thing you can do is throw everything out, clean your pot and start over.
Yields 1 cup
And you'll see personalized content just for you whenever you click the My Feed .
SheKnows is making some changes!