Hollandaise Sauce Recipe
A classic, creamy sauce perfect for eggs benedict, asparagus, and more.
Print Recipe
Pin This
Main Ingredients
- 3 pcs Egg yolks
- 1 tablespoon Lemon juice freshly squeezed
- ½ cup Unsalted butter melted
- 1 pinch Cayenne pepper
- to taste Salt
1. In a heatproof bowl over simmering water, whisk the egg yolks and lemon juice until the mixture thickens and doubles in volume.
2. Slowly drizzle in the melted butter while continuously whisking until the sauce is thick and creamy.
3. Remove from heat and season with cayenne pepper and salt to taste.
4. Serve immediately or keep warm over a double boiler until ready to use.
Calories: 200kcal | Carbohydrates: 1g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 180mg | Sodium: 150mg | Potassium: 20mg | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
French, Hollandaise, Sauce