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Hollandaise Sauce

Easy Hollandaise Sauce

This easy Hollandaise sauce recipe doesn't require a blender, a double boiler, or constant whisking. If you want a thick, creamy, and tangy sauce that's easy to make and an easily-scalable recipe that's a cinch to memorize, give this one a shot!
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Cook Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Course: Breakfast
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 4 tbsp butter
  • 4 tbsp lemon juice
  • 4 egg yolks
  • 8 tbsp butter
  • 1 tbsp lemon juice (or to taste)
  • 4 egg yolks

Equipment

  • Medium saucepan
  • two-cup heatproof measuring cup

Method
 

Instructions
  1. Bring a medium saucepan half-full of water to a light simmer, with a two-cup Pyrex measuring cup sitting in the middle.
  2. Melt the butter in the measuring cup.
  3. Remove the measuring cup from the saucepan and add the lemon juice (fresh or bottled is fine) to bring the temperature of the butter down a bit.
  4. Slowly pour the butter-lemon mixture into the bowl that contains your egg yolks, whisking constantly to prevent curdling the eggs. (This is the "tempering the eggs" part).
  5. Pour the mixture back into the measuring cup and return to the saucepan.
  6. Cook over medium/medium-low heat (water bath should be a low simmer) for 10 minutes or so or until the sauce thickens, stirring frequently with a fork or whisk. Every minute or two should be fine - this does not require constant whisking.