Grandpa Joe's
Hollandaise Sauce

The epitome of classic sauces!
Hollandaise Crab Cake Salad.

About this recipe

No foodie web site is complete without a recipe for Hollandaise Sauce.  So, armed with an array of cookbooks and my trusty Google Search Engine, I set out to identify the "best" Hollandaise Sauce recipe for this site.  I was disappointed to learn, however, that few recipes agree on ingredient amounts or preparation instructions.  I therefore turned to my two French chef idols, Julia Child and Jacques Pepin, but even they did not agree – at least not entirely.  I decided I had no other choice but to combine what I thought was the best of their two versions.  This is the result.  It is a key ingredient in my recipe for Crab Cakes Benedict.  It is also served traditionally over steamed or Grilled Asparagus.

Ingredients

  • 3 egg yolks
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water
  • 6 ounces unsalted butter, at room temperature
  • kosher salt
  • cayenne pepper

Directions

  1. Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale.
  2. Set the pan over moderately low heat and continue to whisk.
  3. To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on.  If the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue.
  4. The eggs will become frothy and increase in volume, and then thicken.  When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.
  5. By spoonfuls, add the softened butter, whisking constantly to incorporate each addition.  As the emulsion forms, you can add the butter in slightly larger amounts, always whisking until fully absorbed.
  6. Season with a quarter-teaspoon salt and cayenne pepper, whisking in well.  Taste, and adjust the seasoning if necessary.
  7. Cover, and place in a warm spot until ready to use.  If the sauce gets too thick, whisk in a few drops of warm water before serving.

Notes

  • The egg yolks also can be cooked in a double boiler.  Just ensure the water does not touch the bottom of the top bowl.
  • This recipe will serve four generously.
Posted: July 2015.