Traditional Hollandaise Sauce

Hollandaise is a building block of French cuisine. Using a good quality butter, such as Plugrá, gives you superior flavor and texture.

Prep Time
5 Min
Cook Time
5 Min
Recipe by
Plugrà® Kitchens

14 tbsp. (198g) Plugrá® Premium Butter, unsalted, and clarified to yield 5 oz.
3 large (51g) egg yolks
1 tbsp. (14g) lemon juice
½ tsp. (3g) kosher salt
1/8 tsp. (1g) hot sauce, optional
Place egg yolks and lemon juice in a metal bowl or double boiler over simmering water. Whisk constantly until mixture is thick and creamy. If mixture becomes too thick, add a tablespoon or two of water to thin it out. Be careful not to scramble the eggs.
Whisk in the butter in a slow drizzle to form a thick emulsion. Thin with water if needed and season with additional salt and the hot sauce. Serve immediately.
Since heating the egg yolks to 160°F can be tricky without scrambling them, use eggs that have been pasteurized in the shell for this recipe.