How do I whip up a creamy and tangy hollandaise sauce from scratch?

Learn the secrets to creating a homemade Hollandaise Sauce that's velvety smooth and bursting with flavor. Elevate your dishes!

You'll need

Items needed to answer the question, How do I whip up a creamy and tangy Hollandaise Sauce from scratch. Items include: Butter Egg yolks Lemon Salt Cayenne pepper

Butter 1 cup
Egg yolks 3 large
Lemon 1/2
Salt Pinch
Cayenne pepper Dash

Take note
Be cautious when working with hot liquids and use oven mitts or kitchen towels to protect yourself from burns.

1

Melt the butter

Start by melting 1 cup of unsalted butter in a small saucepan over low heat. Be patient, we don't want the butter to brown.

2

Prepare the double boiler

While the butter is melting, grab a heatproof bowl that fits snugly on top of a saucepan. Fill the saucepan with a few inches of water and bring it to a gentle simmer.

3

Whisk the egg yolks

In the heatproof bowl, whisk together 3 large egg yolks until they're creamy and pale yellow. Feel free to flex those whisking muscles!

4

Create a steamy bath

Place the bowl with the egg yolks on top of the simmering water. Make sure the bottom of the bowl doesn't touch the water. This creates a gentle heat that helps cook the yolks without scrambling them.

5

Lemon it up

Squeeze the juice of 1/2 a lemon into the egg mixture. The tanginess of the lemon adds a zesty kick to Hollandaise sauce. If you prefer a milder flavor, adjust the amount of lemon juice to your liking.

6

Whisk it real good

Now it's time to whisk like you mean it! Gradually pour the melted butter into the egg mixture, whisking constantly. Keep whisking until the sauce is smooth, velvety, and luxurious. That's the sweet spot!

7

Season and serve

Season the Hollandaise sauce with a pinch of salt and a dash of cayenne pepper for a subtle kick. Give it a taste and adjust the seasonings as needed. Pour it generously over your favorite dishes and prepare to impress!