Hollandaise Sauce Recipe
A rich and creamy sauce made with butter, egg yolks, and lemon juice. Perfect for drizzling over eggs Benedict, steamed vegetables, or fish, this classic French sauce is a versatile addition to any meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 cup 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 3 large egg yolks
- 1 tablespoon fresh lemon juice (plus more to taste)
- 1/2 cup unsalted butter (melted)
- 1/4 teaspoon salt
- A pinch of cayenne pepper (optional)
Instructions
- Fill a small saucepan with about 2 inches of water and bring it to a simmer over medium-low heat.
- In a heatproof bowl, whisk the egg yolks and lemon juice until combined.
- Place the bowl over the simmering water, ensuring the bottom doesn’t touch the water.
- Whisk constantly until the mixture thickens slightly (about 2-3 minutes).
- Gradually add the melted butter in a slow, steady stream while continuously whisking until the sauce thickens and becomes creamy.
- Remove from heat and season with salt and cayenne pepper, adjusting lemon juice to taste.
- Serve immediately or keep warm by placing the bowl over a pot of warm water. Stir occasionally to prevent a skin from forming.
Notes
- If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it.
- Avoid overheating to prevent the egg yolks from scrambling.
- Serve fresh for best results, as Hollandaise sauce doesn’t reheat well.
Find it online: https://recipe.newsvks.com/hollandaise-sauce-recipe/