Homemade Hollandaise Sauce Is So Much Better With This Ingredient

Gather the ingredients. The Spruce Heat 1 to 2 inches of water in a saucepan over medium heat. Make sure the clarified butter is warm but not hot.​ Combine the egg yolks and the cold water in a glass or stainless steel mixing bowl (not aluminum) and whisk for 1 to 2 minutes, until the mixture is light and foamy. Whisk in a couple of drops of the lemon juice.​ The Spruce Once the water in the saucepan has begun to simmer, set the bowl directly on top of the saucepan, making sure the water itself does not come in contact with the bottom of the bowl. Whisk the egg mixture for 1 to 2 minutes, until slightly thickened.​ The Spruce Remove the bowl from the heat and begin adding the clarified butter slowly, a few drops at a time, while whisking constantly. If you add it too quickly, the emulsion will break.​ The Spruce Continue beating in the clarified butter. As the sauce thickens, you can gradually increase the rate at which you add it.​ The Spruce After you've added all of the butter, whisk in the remaining lemon juice and season to taste with kosher salt and cayenne pepper (or a dash of Tabasco sauce). The Spruce The finished hollandaise sauce will have a smooth, firm consistency. If it's too thick, you can adjust by whisking in a few drops of warm water.​ The Spruce Serve and enjoy.