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hollandaise-sauce-recipe

Hollandaise Sauce Recipe

A classic, creamy sauce perfect for eggs Benedict, asparagus, and more.
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Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Sauce
Cuisine: French
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

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

Instructions 

  1. 1. In a heatproof bowl, whisk together egg yolks and lemon juice until the mixture is thickened and doubled in volume.
  2. 2. Place the bowl over a saucepan of simmering water (double boiler). Make sure the water does not touch the bottom of the bowl.
  3. 3. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
  4. 4. Slowly drizzle in the melted butter while continuing to whisk until the sauce is thickened and doubled in volume.
  5. 5. Remove from heat, whisk in salt and cayenne pepper to taste.
  6. 6. Serve immediately or keep warm until ready to use.

Nutritional Value

Calories: 200kcal | Carbohydrates: 1g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 150mg | Sodium: 150mg | Potassium: 20mg | Vitamin A: 900IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.5mg

Keywords

Hollandaise
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