- 3 large egg yolks
- 2 Tbsp Champagne vinegar
- 3 Tbsp cold water, divided
- 1 cup unsalted butter, softened and cut into tablespoons
- 2 Tbsp fresh lemon juice
- Pinch of cayenne pepper
- 1/4 tsp salt
Step 1: Start the Reduction
In a small saucepan, combine the Champagne vinegar, 2 tablespoons of water, and salt. Bring to a boil and let it reduce by half. This step adds depth to the flavour, so don’t skip it!
Step 2: Cool It Down
Remove the pan from the heat and stir in the remaining 1 tablespoon of cold water. This helps to temper the mixture before adding the egg yolks.
Step 3: Add the Yolks
Place the pan over very low heat. Whisk in the egg yolks, stirring constantly for about 1 minute, or until the mixture thickens slightly. Keep the heat low—you’re making hollandaise, not scrambled eggs.
Step 4: Incorporate the Butter
Whisk in the butter, one piece at a time, letting each piece melt fully before adding the next. If the pan gets too hot, lift it off the heat for a moment to cool things down. The key is patience—trust me, it’s worth it.
Step 5: Finish with Flavour
Once all the butter is incorporated, remove the pan from the heat. Stir in the lemon juice and a pinch of cayenne pepper. Taste and adjust seasoning if needed—though let’s be honest, it’s already fabulous.
Serve this hollandaise over poached eggs, asparagus, or your favourite fish. Pair it with a glass of Champagne for a luxurious touch—because who doesn’t love Champagne??????
A few little tips to keep things easy and foolproof:
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If your hollandaise breaks: Don’t worry—it happens. Just whisk in a teaspoon of hot water or an extra egg yolk over low heat. It should come right back together.
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To gently reheat hollandaise: Place it in a heatproof bowl set over a pot of simmering water and whisk until just warmed through. Be patient and keep the heat low—you want it silky, not scrambled.
How easy is that?
Enjoy, my friends! This is hollandaise done right—simple, elegant, and oh-so–damn-delicious.
