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hollandaise-sauce-recipe

Hollandaise Sauce Recipe

Classic Hollandaise Sauce, perfect for eggs benedict or steamed vegetables.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Sauce
Cuisine French
Servings 4 servings
Calories 200 kcal

Equipment

  • Double boiler
  • Whisk

Ingredients:  

Main Ingredients

  • 3 pieces Egg yolks
  • 1 tablespoon Lemon juice freshly squeezed
  • 1/2 cup Unsalted butter melted
  • 1 pinch Salt to taste
  • 1 pinch Cayenne pepper optional

Instructions: 

  • 1. In a double boiler 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 salt and cayenne pepper to taste.
  • 4. Serve immediately or keep warm over a double boiler until ready to use.

Notes:

Hollandaise sauce can be tricky. If it starts to separate, whisk in a teaspoon of hot water to bring it back together.

Nutrition value:

Calories: 200kcalCarbohydrates: 1gProtein: 2gFat: 22gSaturated Fat: 14gCholesterol: 150mgSodium: 200mgPotassium: 20mgSugar: 1gVitamin A: 900IUCalcium: 20mgIron: 0.5mg

Keywords:

Keyword Eggs Benedict, Hollandaise
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