Hollandaise Sauce
Whip up a creamy hollandaise sauce in minutes! This beginner-friendly recipe delivers a rich, tangy topping perfect for Eggs Benedict or veggies. With simple ingredients and clear steps, you’ll master this classic French sauce to impress your family. Elevate your brunch game with ease!
Ingredients
- 3 large egg yolks
- 1 tbsp lemon juice, freshly squeezed
- 1/2 cup unsalted butter, melted
- 1/4 tsp salt
- Pinch of cayenne pepper
- 1 –2 tbsp warm water optional, for thinning
Instructions
- Set up a double boiler with simmering water.
- Whisk egg yolks and lemon juice in a heatproof bowl until thickened.
- Place bowl over double boiler; slowly drizzle in melted butter, whisking constantly.
- Cook hollandaise sauce until smooth and thickened, about 2–3 minutes.
- Remove from heat; add salt and cayenne pepper.
- Adjust consistency with warm water if needed.
- Serve immediately over eggs or vegetables.
Notes
For perfect hollandaise sauce, keep heat low to avoid curdling. Variation: Add a teaspoon of Dijon mustard for a tangy twist. Store leftovers in the fridge for up to 1 day, but reheat gently.
Nutrition:
Calories: 140 kcal
Fat: 15g
Protein: 1g
Carbohydrates: 0.5g