Savory Steakhouse Hollandaise

1. Melt Butter

To begin, melt 3/4 cup (170 g) of unsalted butter over medium heat in a small saucepan until the milky solids settle at the bottom. This clarifies the butter, making it ideal for the hollandaise.

2. Prepare Soy Sauce Mixture

While the butter is melting, combine 1 teaspoon of soy sauce, 1 teaspoon of Worcestershire sauce, and hot-pepper sauce to taste in a small bowl.

3. Prepare Water Bath

Next, prepare a water bath by filling a medium saucepan with 1 to 2 inches of water and bringing it to a gentle simmer over medium heat.

4. Whisk Egg Yolk Mixture

In a medium stainless-steel bowl, whisk together 2 egg yolks, 1 tablespoon of sherry vinegar, 1 tablespoon of water, and 1/4 teaspoon of kosher salt. Place this bowl over the simmering water, ensuring the bottom of the bowl does not touch the water, and whisk the mixture constantly for about 3 to 4 minutes. You’ll know it’s ready when the yolks thicken and become frothy, and the whisk leaves a clear space at the bottom of the bowl.

5. Incorporate Butter

Remove the bowl from the heat and let it cool for about 30 seconds. Begin to drizzle the warm melted butter into the yolk mixture very slowly, whisking constantly. Avoid the milky solids at the bottom of the melted butter. Adding the butter gradually helps to incorporate it smoothly and prevents the sauce from breaking. The sauce should become creamy and smooth.

6. Add Soy Sauce Mixture and Lemon Zest

Once the butter is fully incorporated, whisk in the soy sauce mixture and 1/2 teaspoon of finely grated lemon zest. Taste the sauce and adjust the seasoning with kosher salt and additional sherry vinegar if needed.