Homemade Hollandaise Sauce With Clarified Butter Recipe

Cooking Directions

• STEP 1.Start by clarifying the butter. Melt the butter in a saucepan over low heat until it is completely melted. Skim off the foam that rises to the top and carefully pour the clear, golden liquid into a separate container, leaving behind any solids at the bottom.
• STEP 2.In a heatproof bowl, whisk together the egg yolks and lemon juice until well combined. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.
• STEP 3.Continue whisking the egg yolk mixture vigorously while slowly drizzling in the clarified butter. Keep whisking until the sauce thickens and emulsifies. Be careful not to overcook the sauce or it may curdle.
• STEP 4.Once the sauce has thickened to your desired consistency, remove it from the heat and season with salt and pepper to taste. If the sauce is too thick, you can thin it out with a little warm water.
• STEP 5.Serve the Hollandaise sauce immediately while it is still warm. It pairs perfectly with eggs Benedict, steamed asparagus, or grilled fish. Leftover sauce can be stored in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• Make sure to whisk the egg yolks and lemon juice thoroughly before placing them over the heat to ensure a smooth sauce.
• When drizzling in the clarified butter, do it slowly and gradually to allow the sauce to emulsify properly.
• If the sauce curdles or separates, you can try whisking in a teaspoon of warm water to bring it back together.
• To reheat the sauce, place it in a heatproof bowl over a pot of simmering water and whisk until warmed through.

Storage and Serving

• Serve the Hollandaise sauce immediately while it is still warm.
• Leftover sauce can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the sauce gently over a double boiler or in short bursts in the microwave, stirring frequently.