No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Martha's Hollandaise Sauce

The yolks in this sauce are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

  • yield: Makes about 1 cup

advertisement

advertisement

Ingredients

  • 3 large egg yolks, room temperature
  • 4 1/2 teaspoons fresh lemon juice
  • 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled
  • Coarse salt

Directions

  1. Step 1

    Whisk yolks in a large heatproof glass bowl until they begin to turn pale, about 1 minute. Whisk in 4 1/2 teaspoons warm water. Set bowl over a pan of barely simmering water; heat yolk mixture, whisking vigorously, until thickened, 2 to 3 minutes (do not overcook). Remove bowl from pan. Whisk in lemon juice.

  2. Step 2

    Whisking constantly, pour in melted butter, one drop at a time at first, leaving milky solids behind; whisk until thickened. Season with salt. If not serving immediately, pour hot water from pan into a separate (cool) pan; set bowl on top. Keep sauce warm, whisking occasionally, up to 30 minutes. If sauce becomes too thick, whisk in warm water, 1 teaspoon at a time, to thin.

Source
Martha Stewart Living, April 2005

advertisement

advertisement