Description
Learn how to make a rich and creamy Hollandaise sauce at home with this easy recipe. Perfect for Eggs Benedict or as a sauce for vegetables, this classic French sauce is a must-have in your culinary repertoire.
Ingredients
Units
Scale
Egg Yolks:
- 3 large egg yolks (55-60g / 2 oz each)
Seasoning:
- 1/4 tsp cayenne pepper or white pepper
- 1/4 tsp salt
- 1 1/2 tbsp lemon juice, plus more to taste
- 1 1/2 tbsp water
Butter:
- 175g/ 1 1/2 sticks unsalted butter, cut into 1.5 cm / 1/2″ cubes
Instructions
- Prepare Egg Yolks: Place egg yolks in a tall narrow container.
- Blend Ingredients: Add water, lemon juice, cayenne pepper, and salt. Blitz briefly to combine.
- Melt Butter: Melt butter until hot.
- Emulsify Sauce: Slowly pour the hot butter into the egg mixture while blending.
- Adjust Consistency: If too thick, add warm water gradually.
- Season to Taste: Adjust salt and lemon juice according to your preference.
- Finalize Sauce: Blend for additional 10 seconds for a smooth texture.
- Serve: Use immediately or keep warm until ready to serve.
Notes
- Egg yolks should be at room temperature for easier separation.
- For a richer flavor, consider using ghee or clarified butter.
- Leftover sauce can be refrigerated for up to 2 days. Reheat gently in warm water.
- Avoid freezing Hollandaise sauce as it may separate upon thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 179 cal
- Sugar: 1g
- Sodium: 79mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 120mg
