Description
Hollandaise Sauce is a rich, creamy, and buttery classic sauce made with egg yolks, lemon juice, and melted butter — perfect for topping eggs Benedict, vegetables, or fish.
Ingredients
Units
Scale
- 3 large egg yolks
- 1 tbsp fresh lemon juice
- 1/2 cup unsalted butter, melted and warm
- Pinch of cayenne pepper (optional)
- Salt, to taste
Instructions
- In a heatproof bowl, whisk together egg yolks and lemon juice until thickened and pale.
- Place the bowl over a pot of barely simmering water (double boiler). Whisk constantly until the mixture thickens slightly.
- Slowly drizzle in melted butter while whisking continuously until the sauce is thick and smooth.
- Remove from heat and season with salt and cayenne pepper, if using.
- Serve immediately over eggs Benedict, steamed asparagus, or fish.
Notes
- Keep the heat low to avoid scrambling the eggs.
- If sauce is too thick, whisk in a teaspoon of warm water at a time to thin it out.
- Hollandaise is best made fresh but can be kept warm for up to 1 hour in a thermos or over warm water.
Nutrition
- Serving Size: 2 tbsp
- Calories: 110
- Sugar: 0g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 95mg