Homemade Hollandaise Sauce With Clarified Butter
A stable hollandaise sauce is created using clarified butter to prevent curdling and ensure a smooth consistency.
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Instructions
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Start heating 1 to 2 inches of water in a saucepan over medium heat, ensuring warm (not hot) clarified butter is ready.
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In a glass or stainless steel bowl, whisk egg yolks and cold water for 1-2 minutes until light and foamy, then add a few drops of lemon juice.
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Once water simmers, place the bowl over the saucepan (without contact), whisking the egg mixture for 1-2 minutes until slightly thickened.
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Remove the bowl from heat and slowly whisk in the warm clarified butter, gradually increasing the rate as the sauce thickens.
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After all butter is incorporated, whisk in remaining lemon juice, then season with salt and cayenne pepper.
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For a smoother consistency, whisk in a few drops of warm water if needed, then serve.