Description
Jamie Oliver’s Hollandaise Sauce is a buttery emulsion made with egg yolks, melted butter, and lemon juice. This creamy and tangy sauce is a staple in French cuisine, known for its luxurious texture and flavor.
Ingredients
Scale
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- 3 large egg yolks
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- 200g (7 oz) unsalted butter, melted and kept warm
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- 1 tablespoon white wine vinegar
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- 1 tablespoon lemon juice
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- Salt and freshly ground black pepper to taste
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- A pinch of cayenne pepper (optional)
Instructions
Step 1: Prepare the Egg Mixture
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- Fill a medium-sized saucepan with a few inches of water and bring it to a simmer.
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- In a heatproof bowl, whisk together the egg yolks, white wine vinegar, and a pinch of salt.
Step 2: Set Up a Double Boiler
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- Place the bowl over the simmering water, ensuring the bottom of the bowl doesn’t touch the water.
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- Whisk constantly until the mixture thickens and becomes pale, about 3-4 minutes.
Step 3: Slowly Add the Butter
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- Gradually add the melted butter in a slow, steady stream while whisking continuously. This will create a smooth and creamy emulsion.
Step 4: Add Lemon Juice and Seasoning
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- Once all the butter is incorporated, remove the bowl from the heat. Stir in the lemon juice and season with salt, pepper, and cayenne (if using).
Step 5: Serve Immediately
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- Serve the hollandaise sauce warm over your favorite dishes. If needed, keep the sauce warm by placing the bowl over a pan of hot water (off the heat).