How long should I cook hollandaise, and how do I know when it's done?

Question

How long should you cook hollandaise? Discover the visual cues that tell you when the sauce is perfectly cooked and ready to serve.

Answer 1

Cook hollandaise sauce for approximately 5-10 minutes over low heat, whisking constantly. It's done when it thickens enough to coat the back of a spoon and leaves a clear trail when you run your finger through it.

Detailed Explanation:

Hollandaise sauce is an emulsification of egg yolks, melted butter, and lemon juice (or vinegar). The cooking process is crucial to achieving the right consistency and preventing the eggs from scrambling. Here's a step-by-step guide:

1. Prepare your ingredients: Have your melted butter (clarified is best), lemon juice, and egg yolks ready to go. A double boiler or a heatproof bowl set over a simmering pot of water is ideal for gentle, even heating.

2. Whisk the yolks: In the top of the double boiler or heatproof bowl, whisk the egg yolks with a tablespoon or two of lemon juice (or water) until they become pale and slightly thickened. This usually takes a minute or two.

3. Slowly add the butter: Begin whisking constantly and slowly drizzle in the melted butter. It's crucial to add the butter gradually, in a thin stream, to allow the emulsion to form properly. If you add it too quickly, the sauce may break.

4. Cook and whisk: Continue whisking constantly as the sauce cooks. The heat should be gentle; you don't want the eggs to cook too quickly. The sauce will gradually thicken. This process usually takes 5-10 minutes.

5. Check for doneness: The hollandaise is done when it's thick enough to coat the back of a spoon. To test, dip a spoon into the sauce, then run your finger across the back of the spoon. If the sauce leaves a clear trail and doesn't immediately run back together, it's ready.

6. Season and serve: Remove the sauce from the heat and season with salt, pepper, and additional lemon juice to taste. Serve immediately.

Pro Tip:

If your hollandaise sauce breaks (separates), don't panic! Whisk a tablespoon of hot water into a clean bowl, then slowly whisk the broken sauce into the water. This can often re-emulsify the sauce.