Full disclosure before we begin: if you weren’t aware of what hollandaise sauce actually is, it’s essentially 100% melted butter and egg yolks. It’s absolutely terrible for you, which is why it’s so delicious. If you’re okay with accepting this, then you’ll be thrilled knowing that once you know a bit of technique, you’ll be able to easily whip up some hollandaise sauce to pour on anything you damn well please. Eggs. Vegetables. Grilled meats. Lightly fried fish filets. Candy. Ice cream. Small rocks. Everything. Drink it with a straw. Smear it all over your hands and lick it off.
What is Hollandaise Sauce?
Hollandaise is a creamy sauce of melted butter, egg yolks, and lemon juice or vinegar, found especially in French cuisine.
You might not be able to stop, so if you think you won’t be able to control yourself, stop reading immediately. If you do have some iota of self control (or honestly just don’t care to develop one), then let’s learn how to make some hollandaise!
How to Make Hollandaise Sauce
Melt a stick of butter. You can do this in the microwave or a saucepan — whatever works best for you. Keep it warm by setting on the back of the stove.
Find a metal bowl that will fit snugly on top of a saucepan. Fill the saucepan with 2-inches of water, then put it over high heat and bring to a simmer.
While the water is heating, place four egg yolks into the bowl and whisk like crazy until they become pale yellow and doubles in size. Whisk in the juice of an entire lemon, then put the bowl over the simmering water and continue beating madly for thirty seconds.
While whisking, add the melted butter a few teaspoons at a time, making sure everything is well incorporated before you add more butter. Continue whisking until the sauce, once again, doubles in volume, then immediately remove from heat. Whisk in a pinch of salt, then beat for another minute to help the hollandaise cool slightly. Serve immediately.