World's easiest hollandaise sauce
Simple. Delicious. No blender required. Likey the world's easiest hollandaise sauce recipe.
Equipment
- Double Boiler or small pot with medium bowl
Ingredients
- 3 egg yolk separate from whites
- ½ cup butter salted or unsalted (salt if necessary)
- 2 tbsp lemon juice
- ½ tsp cayenne optional
Instructions
- Bring double-boiler to a boil and reduce heat to light simmer. If you do not have a double boiler (I don't), simply place a medium size bowl over top of a small-medium sized pot with 2-3 inches of water.
- Separate 3 egg yolks and discard or put aside egg whites. Whip egg yolks with a fork or whisk.
- Melt butter in top level of double boiler/bowl. Once completely melted, add lemon juice and cayenne pepper. Stir in thoroughly.
- While whisking, slowly add in whipped egg yolks. Keep stirring 2-3 minutes and immediately remove from heat as the sauce begins to thicken. DO NOT OVERCOOK. If you see eggs becoming kind of looking like scrambled egg along the sides of your bowl/boiler, you have cooked too long.
Notes
NOTE: many recipes suggest microwaving your butter to melt it, but if you're using a double boiler, just melt in there instead. The hotter the butter, the faster your egg will cook and that's your enemy.
The goal is to make a nice, smooth, creamy, buttery sauce with a little tang. So don't let it thicken it up too much. I'm going to be honest, it took me a couple of tries initially, but just take your time and focus on whisking.
If you see scrambled egg-looking egg buildng up on the side of the pot/bowl, you're good. Take it off.
Good luck and egg speed!