Hollandaise Sauce

Posted online October 21, 2010 | 3:38 pm

This classic French sauce is technically defined as an emulsion of egg yolk and butter seasoned with lemon juice, salt and pepper. We define it as a rich velvety-smooth buttery-indulgent sauce that tastes simply delicious paired with artichokes, asparagus, seafood and Eggs Benedict.

Why Try? Because it’s easier than you think to make hollandaise sauce, if you follow a few simple rules!

Foodie Byte: The secret to successful hollandaise sauce is to have all of your ingredients prepped and ready before you begin. The water in your double boiler should never come to a boil, the eggs must be whisked before they are heated and the melted butter should be warm, not too hot or the eggs will curdle.

Ingredients

2 large egg yolks
1 tablespoon cold water
1/2 cup unsalted butter, melted, room temperature
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon Tabasco® brand Original Pepper Sauce
1/4 teaspoon Worcestershire sauce

Preparation

Whisk the egg yolks and cold water together in a stainless bowl until foamy.
Place the bowl over a saucepan of water at a low simmer. Continue to whisk egg mixture until thickened, about 1 minute.
Slowly add the melted butter, in a steady stream, into the egg mixture, whisking constantly, until the sauce is thick and emulsified.
Remove the bowl from heat; whisk in the lemon juice, salt, pepper sauce and Worcestershire sauce.
Taste and adjust seasoning.
Serve immediately or let stand over warm water in saucepan for up to 30 minutes.

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