Basic Hollandaise Sauce

This simple French sauce is essential for Eggs Benedict, but it's also lovely drizzled over fresh steamed asparagus or other spring vegetables. The trick to getting a smooth sauce: Whisk it over simmering water so the egg yolks cook gently and don’t curdle.

• 4 large egg yolks
• 2 Tbs. fresh lemon juice
• 1 tsp. Dijon mustard (optional)
• 6 oz. (12 Tbs.) unsalted butter, melted
• Pinch of cayenne or a few drops of hot pepper sauce
• Kosher salt

Position a large heatproof bowl over a pot of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. In the bowl, whisk the yolks, lemon juice, and mustard (if using) until well combined. Gradually whisk in the butter in a thin stream and keep whisking until the sauce is thick enough for the whisk to leave tracks that hold for a couple of seconds, 1 to 2 minutes. If the sauce is too thick, whisk in a few drops of hot water to thin it. Whisk in the cayenne or hot sauce and season to taste with salt. Keep the sauce warm in its bowl set over the simmering water, whisking occasionally, until ready to use.


If you're having trouble with this sauce check out the Test kitchen blog for some helpful tips!