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Hollandaise Sauce

Recipe information

  • Yield

    makes 1 cup

Ingredients

3 large egg yolks
1 1/2 tablespoons fresh lemon juice
8 tablespoons (1 stick) unsalted butter, melted
Coarse salt

Preparation

  1. Step 1

    In the top of a double boiler or in a large heatproof bowl set over a saucepan of simmering water, whisk the egg yolks with 1 1/2 tablespoons water, whisking vigorously, until the mixture thickens, about 4 minutes. Remove from the heat, and stir in the lemon juice.

    Step 2

    Slowly whisk in the melted butter until thickened. Season with salt. Serve the sauce immediately, or keep warm over very gently simmering water, whisking occasionally.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSauceFrenchEuropeanGluten FreeNut FreeVegetarianKetoQuickEasyCookbooks
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