Imagen generada por IA
A classic, velvety emulsion of egg yolks, clarified butter, and lemon, finished with just enough acidity to brighten eggs, fish, and vegetables.
Imagen generada por IA
Imagen generada por IA
Clarifying the butter gives the sauce a clean, glossy texture, while gentle yolk warming creates a stable emulsion without scrambling. Lemon cuts the richness and keeps the finish lively.
Hollandaise is best served immediately. If necessary, keep it warm for up to 30 minutes in a heatproof bowl set over warm, not simmering, water; do not refrigerate for later use.
Do not reheat directly over heat. To loosen a warm sauce, whisk in a teaspoon of warm water. Discard sauce that has been held at room temperature for more than 2 hours.
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