Hollandaise is a classic French mother sauce perfected in The Playboy Gourmet (edited by Thomas Mario). It is an emulsion of egg yolks, melted butter, and a hint of citrus or vinegar. To master this velvety, rich sauce at home, you will need the specific proportions and steps outlined below.
Playboy Gourmet Hollandaise Ingredients
- Egg Yolks: 3 large yolks (at room temperature)
- Butter: 1/2 cup (1 stick) unsalted butter
- Lemon Juice: 1 tablespoon freshly squeezed
- Water: 1 tablespoon (warm)
- Seasoning: 1/4 teaspoon salt, plus a tiny dash of cayenne pepper
How to Prepare It (Double Boiler Method)
- Melt the Butter
Melt the unsalted butter in a small saucepan over low heat until it is completely liquid and foamy. Remove from heat and keep it warm. [1]
- Whisk the Egg Mixture
In a heatproof bowl (like a stainless steel or glass mixing bowl), vigorously whisk together the 3 egg yolks, warm water, salt, and cayenne pepper until the mixture is smooth and frothy.
- Emulsify over Heat
Place the bowl directly over a saucepan filled with 1–2 inches of gently simmering water. Ensure the bottom of the bowl is not touching the water. Whisk continuously and rapidly for 2 to 3 minutes until the eggs thicken and double in volume. [
- Add the Butter
Remove the bowl from the heat. While whisking constantly, very slowly drizzle the warm (but not scalding hot) melted butter into the egg mixture. Take your time here; pouring too fast will break the sauce. [1, 2, 3]
- Finish and Serve
Once all the butter is incorporated and the sauce is thick and glossy, whisk in the fresh lemon juice. Taste and adjust with more salt or cayenne if necessary. Serve immediately over asparagus, fish, or Eggs Benedict.
The Secret to a Perfect Hollandaise
Hollandaise is notoriously finicky, so following these tips will ensure you get it right every time:
- Temperature control: If your eggs get too hot over the double boiler, they will scramble. If your butter is too hot when you add it, it will split the emulsion.
- Fixing a broken sauce: If your sauce separates or looks greasy, don’t throw it out. Put a fresh egg yolk and a teaspoon of warm water into a clean bowl, and slowly whisk the broken sauce into that new yolk.