Hollandaise sauce is a rich, buttery classic that elevates dishes like eggs Benedict and steamed vegetables. Making a large batch with 9 eggs ensures enough sauce for a family brunch or multiple servings, and it can be prepared in advance to save time. This recipe offers a smooth, velvety hollandaise that balances tangy lemon and luscious butter, perfect for special mornings or elegant dinners.
Ingredients
- 9 large egg yolks
- 1 cup (240 ml) unsalted butter, melted and kept warm
- 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- 1 teaspoon Dijon mustard (optional, for added flavor)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon cayenne pepper or hot sauce (optional, for spice)
- Water, as needed for the double boiler
Instructions
- Prepare a double boiler by filling a saucepan with about 2 inches of water and bringing it to a gentle simmer. Place a heatproof bowl on top, ensuring it doesn’t touch the water. Keep the heat low to prevent the eggs from curdling.
- In the heatproof bowl, whisk together the 9 egg yolks, lemon juice, and Dijon mustard (if using). Whisk constantly until the mixture is smooth and slightly thickened, about 3-4 minutes, ensuring the eggs are gently warmed but not cooked.
- Gradually start adding the melted butter in a slow, steady stream while whisking constantly. This emulsifies the sauce, creating a creamy, thick texture. Continue until all the butter is incorporated and the sauce is smooth and glossy.
- Remove the bowl from heat and whisk in salt and cayenne pepper or hot sauce, adjusting seasoning to taste. If the sauce becomes too thick, whisk in a teaspoon of warm water to loosen it. Serve immediately or keep warm over very low heat, whisking occasionally.
- If making ahead, cover with plastic wrap directly on the surface of the sauce to prevent a skin from forming and refrigerate. Reheat gently over a double boiler, whisking until smooth before serving.
Tips
- Use fresh, high-quality egg yolks for the best flavor and safety. If concerned about raw eggs, opt for pasteurized yolks.
- Keep the butter warm but not hot—hot butter can cook the eggs or cause the sauce to break. A gentle simmer in the double boiler works best.
- Whisk constantly during the emulsification process to prevent the sauce from splitting. If it does split, whisk in a teaspoon of cold water or a little warm milk to bring it back together.
- For a dairy-free version, substitute melted coconut oil or a neutral oil like avocado oil, but note that flavor and texture may vary slightly.
Serving Suggestions
This 9-egg hollandaise is perfect over classic eggs Benedict, steamed asparagus, poached salmon, or roasted potatoes. It can also serve as a rich dip for vegetables or bread.
Variations
For a flavored twist, consider adding finely chopped herbs like tarragon or chives, a pinch of smoked paprika, or minced garlic for a savory boost. You can also infuse the butter with herbs or spices before incorporating it into the sauce for extra depth.
Storage and Reheating
Hollandaise sauce is best enjoyed fresh. If you need to store it, transfer to an airtight container and refrigerate for up to 2 days. Reheat gently over a double boiler, whisking vigorously to restore its smooth texture. Avoid microwaving, as rapid heat can cause separation.
Frequently Asked Questions
Can I make hollandaise ahead of time?
Yes, you can prepare the sauce up to 1 day in advance. Cover it tightly with plastic wrap directly on the surface to prevent a skin from forming. Reheat gently over a double boiler, whisking until smooth before serving.
What if my hollandaise breaks or curdles?
If the sauce separates, whisk in a teaspoon of cold water or a splash of warm milk to help it come back together. To prevent breaking, ensure the heat is gentle and add butter gradually while whisking constantly.
Can I use salted butter instead of unsalted?
Yes, but be sure to reduce or omit the added salt in the recipe accordingly. Taste the sauce before serving and adjust seasoning as needed.
Is it safe to eat raw egg yolks in hollandaise?
Raw egg yolks carry a risk of salmonella. Using fresh, high-quality, or pasteurized eggs reduces this risk. Alternatively, heating the yolks gently during preparation helps to pasteurize them for safer consumption.
How do I prevent my hollandaise from becoming too thick or breaking?
Maintain a low, gentle heat during preparation, whisk constantly, and add butter slowly. If the sauce becomes too thick, whisk in a small amount of warm water. If it breaks, try whisking in a teaspoon of cold water or starting over with a new egg yolk base.
Can I substitute lemon juice with vinegar?
Yes, you can substitute lemon juice with a mild vinegar like white wine vinegar or apple cider vinegar, but lemon adds a bright, fresh flavor that complements the richness of the sauce best.
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