Hollandaise

also called sauce hollandaise · eggs benedict sauce

The table

1 cup(225 g)unsalted buttermelt and clarifystream inseason
3 largeegg yolkswhisk over simmering water 3 min
1 Tbswater
1 Tbsfresh lemon juice
1/2 tspkosher salt
1 pinchcayenne
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.7 things to get out.

Pans and tools

1melt and clarify

2whisk over simmering water 3 min

4season

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 3 min3 of 4 steps give no time
Needs you
about 3 min
If you get it wrong
Unforgiving — yolks over simmering water have about a minute between thickened and scrambled, and no straining brings a broken one back

  1. melt and clarify

    not timedfrom the start

  2. whisk over simmering water 3 min

    3 minneeds you(we think)from the start

  3. stream in

    not timed3 min in

  4. season

    not timed3 min in

You'll need stainless bowl

Goes with

See how it is written
>> title: Hollandaise
>> category: Sauces & Gravies
>> tags: eggs, butter, french, brunch, stovetop
>> counters: Diner
>> aka: sauce hollandaise, eggs benedict sauce
>> servings: 4
>> time: 20 min
>> slack: unforgiving — yolks over simmering water have about a minute between thickened and scrambled, and no straining brings a broken one back

>> step: melt and clarify
Melt @unsalted butter{1%cup}(225 g) gently, skim off the white foam, and keep it warm, leaving the milky solids in the pan.

>> step: whisk over simmering water 3 min
Whisk @egg yolks{3%large}, @water{1%Tbs}, and @fresh lemon juice{1%Tbs} in a #stainless bowl{} set over barely simmering water for ~{3%min}, until thick and pale.

>> step: stream in
Stream @&(~2)warm butter{} into @&(~1)sabayon{} drop by drop at first, whisking constantly.

>> step: season
Season @&(~1)sauce{} with @kosher salt{1/2%tsp} and @cayenne{1%pinch}.