3 largefree-run egg yolks
1 Tbspfreshly squeezed lemon juice
1/4 tspground himalayan sea salt
1/4 tspfreshly ground black pepper, or to taste (i always use mixed peppercorns)
2/3 - 1 cbutter, melted
How to Make Hollandaise Sauce
- In a small saucepan, add yolks and whisk very well until they get thick, about 1 minute. While doing that, pour in lemon juice and season with salt and pepper.
- Move saucepan over medium heat and keep lifting or moving the saucepan off the heat, whisking constantly. The trick here is to not shock the yolks – gradually heat up the yolks.
- When the custard gets thick, move the saucepan away from the heat and start adding the butter by pouring a few drops at first (don’t shock the yolks), whisking constantly. Gradually add more, continuing whisking, until the sauce is nice and smooth.
- If not using the sauce right away, move it to the back burner, keeping it warm on very low temperature. Makes 1 cup
- Note: Depending on which recipe the sauce will be used, add other ingredients or season it differently.