Hollandaise Sauce

One of Auguste Escoffier's five French “mother” sauces, Hollandaise sauce can be tricky to make. My fool-proof version is made with a hand blender and includes a stabilizer to ensure it doesn't break.

Course Condiments & Pickles

Cuisine French

Level Intermediate

Main Ingredient Dairy, Egg

Diet Gluten-Free, Low Sugar, Low-Carb

Prep Time 5

Servings servings

Calories 98kcal

Ingredients

85 grams cultured unsalted butter (6 tablespoons)
3 egg yolks (pasteurized, see note below)
1/16 teaspoon xantham gum (small pinch)
¼ cup boiling water
2 teaspoons Meyer lemon juice (to taste)
¼ teaspoon salt

Instructions

Put the butter in a microwave-safe bowl and microwave on low power (~500 watts) until the butter is mostly, but not completely melted. Whatever you do, do not let it boil.
Add the egg yolks and xantham gum to the butter and use a hand blender or whisk to emulsify the two together. Make sure the mixture is fully combined, and there is no butter separated out from the mixture.
Slowly pour the boiling water into the egg yolk mixture while whisking or blending.
Add the lemon juice and salt and whisk to combine. Adjust seasoning to taste. I like adding a bit of lemon zest or some chopped herbs here.
Keep the hollandaise sauce warm in a double boiler until you are ready to use it.
You can get rid of the air bubbles in the sauce by smacking the bottom of the container on the palm of your hand.
If you stabilized your Hollandaise sauce with xantham gum, you can store it for up to a week in the fridge and reheat it in a double boiler.

Notes

Note: Although you add boiling water to the egg mixture, the mixture will not be fully cooked, which is why I recommend using pasteurized eggs for this recipe.

Nutrition