Hollandaise

A light egg-yolk sabayon takes in warm butter slowly, becoming a glossy sauce that ribbons from the whisk and can be gently rescued if it thickens or splits.

15 min

6 servings

Glossy pale golden hollandaise ribbons from a spoon beside tender asparagus spears.

Ingredients

4 large pasteurized egg yolks, divided (3 for the sauce base; 1 for a rescue if needed)

2 tbsp water, divided (1 tbsp cold for the sabayon; reserve 1 tbsp for adjustments)

1 tbsp fresh lemon juice

3/4 cup unsalted butter, melted and warm or clarified

1/4 tsp fine salt

1 pinch cayenne pepper (optional)

Equipment

Small saucepan · Heatproof metal bowl · Balloon whisk · Measuring spoons

Control the heat

A bowl that feels hot can scramble the yolks; lift it from the pan and keep whisking until the mixture cools slightly.

Serve while warm

Spoon over eggs, fish, or asparagus soon after emulsifying for the smoothest texture.

Warm and whisk

01. Melt butter over low heat until warm and fluid, then keep it nearby without browning it.

02. Whisk 3 yolks with 1 tbsp cold water and lemon juice; set the bowl over barely simmering water without letting it touch.

Build the sabayon

03. Whisk constantly until the yolks turn pale and airy and leave soft ribbons; lift the bowl if it feels hot.

04. Off heat, whisk in warm butter a few drops at a time until the base turns glossy and slightly thicker.

Emulsify and season

05. Pour the remaining butter in a thin stream as you whisk; stop if an oily sheen appears and whisk smooth before resuming.

06. Whisk in 1/4 tsp salt and optional cayenne; look for soft trails and a continuous ribbon that coats a spoon.

Adjust and serve

07. For a thick sauce, whisk in warm reserved water by the teaspoon. For a split sauce, start a fresh emulsion with the reserved yolk and whisk the sauce in slowly.

08. Serve promptly over eggs, fish, or asparagus; hold briefly over warm water and whisk instead of using direct heat.