Description

Hollandaise Sauce is a rich, buttery, and tangy classic French sauce made with egg yolks, butter, and lemon juice, perfect for drizzling over eggs, vegetables, or fish.

Ingredients

Units Scale

3 large egg yolks
1 tablespoon lemon juice
1/2 cup unsalted butter (1 stick), melted and hot
Pinch of cayenne pepper (optional)
Salt to taste

Cook Mode Prevent your screen from going dark

Instructions

In a heatproof bowl, whisk the egg yolks and lemon juice together until the mixture is thick and doubled in volume.
Place the bowl over a saucepan with gently simmering water (not touching the bowl), creating a double boiler.
Whisk constantly and slowly drizzle in the hot melted butter, continuing to whisk until the sauce thickens.
Remove from heat and season with salt and cayenne pepper, if using.
Serve immediately or keep warm for up to 30 minutes over warm water.

Notes

Make sure not to overheat the egg yolks to avoid scrambling them.
If the sauce becomes too thick, whisk in a teaspoon of warm water to loosen.
Use clarified butter for a smoother consistency and richer flavor.

Nutrition

Serving Size: 2 tablespoons
Calories: 120
Sugar: 0g
Sodium: 70mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 1g
Cholesterol: 95mg