Hollandaise Sauce

• 3 large egg yolks
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 cup unsalted butter, melted

Steps

1. 1 In a heatproof bowl over simmering water, whisk together egg yolks, lemon juice, salt, and cayenne until thickened.
2. 2 Slowly drizzle in melted butter, whisking constantly, until sauce is emulsified and smooth.
3. 3 Remove from heat and keep warm until ready to serve.

Nutrition

Tips

• If sauce breaks, whisk in a teaspoon of warm water to fix.
• Use clarified butter for a sauce that won't separate as easily.
• Ensure butter is not too hot when adding to egg yolks to prevent scrambling.
• For a lighter version, substitute half the butter with olive oil.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a double boiler.

Serving Suggestions

• Serve over classic eggs Benedict.
• Drizzle on steamed asparagus or broccoli.
• Enhance grilled fish or shrimp.
• Use as a base for creamy pasta dishes.

FAQ