How to Make Hollandaise Sauce

Hollandaise is light, lemony, and rich. It’s glorious paired with vegetables like asparagus and broccoli, lovely on fish, and a classic treat on a steak. In this video, you’ll learn the steps to getting this brunch classic right.

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How do you get such a light and fluffy sauce out of egg yolks and butter well that’s the secret of hollandaise what we’re going to do is to beat air into the egg yolks and then add the butter and that air is what makes it light and

Fluffy the trick is how to cook the egg yolks without scrambling them in this video I’ll show you how first we’re going to start with clarifying the butter butter is made of three components it has butter fat which is the yellow part milk solids which are

White and a little bit of water so in clarifying them we’re separating out the milk solids from the butter and that gives you more control over the final sauce so here you can see we have some milk solids at the top which we want to

Skim off with a spoon we let it sit for a few minutes after melting it so that most of the white solids go to the bottom alright so now we’ve got almost all of these in here so now we’re going to pour this into the measuring cup and

What we want to do is leave behind whatever water and milk solids are left you see you can start to see them now pouring off as much of the butter fact as we can sometimes if you go back and forth it helps a little and then leaving

Behind the white milk solids and some water now we’re going to work with the egg yolks and we’re going to cook them over barely simmering water or even if it’s under simmering just hot water so we can really control the amount of heat coming to our egg yolk so we can cook

Them without scrambling a tablespoon of lemon juice will add flavor the amount of water you use depends on what you want your finished sauce to be like the more water you have the more pourable the sauce will be you can add as little as a teaspoon but we’re adding two

Tablespoons and we’ll add a quarter teaspoon of salt which also helps the emulsion so now we’re going to move over to the water which is barely simmering so now we’re going to whisk the egg yolks you see that right now it’s very loose but you see the bubbles that are starting to

Happen that’s the air that I’m whisking into the egg yolk as the egg yolks thicken they will track those air puzzles and set up a really nice base for adding the butter so it’s starting to get thicker and fluffier and soon I’ll be able to start to see the streaks

Of the whisk at the bottom and that’s what I’m looking for then I know I’m ready for the next step which is adding the butter and every now and then you can scrape down the sides so to make sure to get everything in the bowl and

There’s no egg yolk around the edge to overcook okay I think we’re good now I can just start to see streaks at the bottom and we’re ready to move on to the next step so we’re going to take the bowl off the heat and put it on another

Pan with a cloth on it just to hold it easily in place but we’re finished applying heat now we’re just going to add the butter slowly so it emulsifies with the egg yolks if you go too fast it can break and if you put more butter

Than it can handle it can also break but this is a good amount of butter to add you shouldn’t have any problems want to keep this nice emulsification that we have going if you add the butter to quickly hollandaise will break but never fear you can fix it whisk in a little cold

Water I’m starting with just a teaspoon but you can add up to two tablespoons whisk it in small circles until you see a little pool of RIA multiplied sauce now whisk larger circles to bring in the broken sauce and re multiply it with the sauce in the center once it’s fixed

You can continue whisking in the rest of the butter okay we’ve added all our butter then at the end for the extra lemon flavor we’ll add the lemon zest so now we have our hollandaise sauce now pour it into a little pitcher to serve and you see it’s lovely light and

Lemony just what you want you