Description
Learn how to make the perfect Hollandaise sauce with this easy recipe. A rich and creamy sauce that is a must-have for Eggs Benedict or as a topping for vegetables and meats.
Ingredients
Units
Scale
Egg Yolks
- 3 large egg yolks (55-60g / 2 oz each)
Seasonings
- 1/4 tsp cayenne pepper or white pepper
- 1/4 tsp salt
- 1 1/2 tbsp lemon juice
- 1 1/2 tbsp water
Butter
- 175g/1 1/2 sticks unsalted butter
Instructions
- Prepare Egg Yolks: Separate egg yolks and place in a tall container.
- Blend Ingredients: Add water, lemon juice, cayenne pepper, and salt. Blend briefly.
- Melt Butter: Melt butter until hot and let stand briefly.
- Emulsify Butter: Slowly pour hot butter into the egg mixture while blending.
- Adjust Consistency and Flavor: Adjust thickness and seasoning to taste.
- Serve: Use immediately or keep warm until ready to serve.
Notes
- Separate egg yolks when cold for easier handling.
- For best flavor, leave behind most of the milky whites in the butter.
- Leftover sauce can be stored in the fridge for up to 2 days. Reheat carefully.
Nutrition
- Serving Size: 1 serving (1/8 of recipe)
- Calories: 179 cal
- Sugar: 1g
- Sodium: 79mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 120mg
