Mastering this classic French mother sauce is a skill every cook should learn—it provides a base for many other sauces and is a versatile technique to have in your back pocket. Making traditional hollandaise can be intimidating, many attempts to emulsify butter and egg yolks have certainly resulted in a broken sauce or scrambled eggs. If that sounds familiar, try this no-fail method for hollandaise that’s easy and holds well. It’s a silky, luxurious addition to any brunch benedict, poached salmon or vegetables like asparagus.
Watch Andrew make this recipe:
Andrew Zimmern Cooks: Hollandaise Sauce
- 2 tablespoons lemon juice
- 1 pinch cayenne pepper
- 1 teaspoon Dijon mustard
- 3 egg yolks
- 2 sticks cold butter, cubed
In a sauce pan over low heat, combine the lemon juice, cayenne and mustard. Add the egg yolks and whisk continuously, pulling pan on and off the heat as needed to regulate the temperature, until the eggs have ‘set’ into the other ingredients and the sauce base has thickened. Pull from heat and whisk in the butter immediately. Return to heat briefly if needed to melt the butter fully. Serve warm.