Hollandaise sauce is a rich, buttery sauce that is perfect for eggs benedict and other dishes. The key to success is controlling the heat and whisking continuously.
Common Mistakes: Avoid overheating the egg yolks, as they can scramble. If the sauce separates, whisk in a teaspoon of warm water to bring it back together.
Pro tip: Use clarified butter for a smoother texture and to prevent the sauce from breaking.
3 large egg yolks — recipe ingredient.
1/2 cup unsalted butter — recipe ingredient.
For pastry, cookies, pie dough. French style (no handles) gives better control.
Non-stick baking liner. Prevents sticking, easy cleanup. Buy a roll, not pre-cut sheets.
Balloon whisk for eggs, cream, sauces. Essential for any recipe that says 'whisk until smooth'.
Large wood or plastic board. Get one big enough that food doesn't fall off while chopping.
Nesting bowls for prep, mixing, whisking. Stainless steel won't stain or absorb odors.
Heat-resistant spatulas for scraping bowls, stirring sauces, folding batters.
Wire rack for cooling baked goods evenly. Prevents soggy bottoms from steam trapped underneath.
Dry and liquid measuring set. Baking requires precision — guessing ruins results.
For sifting flour, straining sauces, removing lumps. Used in most baking recipes.
Heavy-duty aluminum sheet pan. The workhorse of any oven — cookies, roasting, pastry.
One good knife replaces a drawer of mediocre ones. Victorinox Fibrox is the pro budget pick.
For spreading frosting, glazes, and cream layers evenly. The tool pastry chefs actually use.
Precision measuring by weight. Essential for baking — cups are inaccurate, grams are exact.
Tri-ply stainless steel. For sauces, custards, reductions. The pan you'll use most.
KitchenAid or equivalent. Hands-free mixing, kneading, whipping. A lifetime investment for serious baking.
Essential for seasoning; use kosher or sea salt for best results.
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