Gordon Ramsay Hollandaise Sauce Recipe
This Gordon Ramsay Hollandaise Sauce Recipe is rich, creamy and full of buttery flavor. It is a classic French sauce often served with eggs Benedict and vegetables.
Ingredients
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter melted and warm
- 1 teaspoon Dijon mustard optional
- Pinch of salt
- Pinch of black pepper
- 1 tablespoon warm water if needed
Instructions
Prepare the Egg Yolks
- Separate egg yolks carefully. Place them in a heatproof bowl. Make sure no egg whites mix in. This helps create a smooth sauce base.
Start Whisking the Yolks
- Place the bowl over a pot of warm water. Whisk egg yolks continuously. They should become thick and creamy. Do not let them cook fully.
Add Lemon Juice
- Add lemon juice slowly while whisking. This gives fresh flavor and helps balance the rich butter. Mix until fully combined and smooth.
Slowly Add Butter
- Drizzle warm melted butter very slowly into the yolks. Keep whisking nonstop. This step creates a thick and creamy texture. Do not rush this process.
Adjust Texture
- If the sauce is too thick, add a little warm water. Whisk again until smooth and silky. It should coat the spoon lightly.
Season the Sauce
- Add salt, black pepper and Dijon mustard if using. Mix well to balance flavor. Taste and adjust seasoning if needed.
Check Consistency
- The sauce should be smooth, glossy and creamy. If it looks too thick, add a few drops of warm water and whisk again.
Serve Immediately
- Remove from heat and serve right away. Hollandaise sauce is best when fresh and warm. It should not sit for too long.
Notes
- Use fresh egg yolks only
- Whisk continuously to avoid lumps
- Add butter slowly for smooth texture
- Keep heat very low
- Use warm butter, not hot
- Serve immediately for best taste