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Hollandaise Sauce

Hollandaise sauce is a rich, velvety sauce made with egg yolks, butter, and lemon juice. It's a classic French sauce that's often served with poached eggs, asparagus, or other vegetables.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Course: Sauce
Cuisine: French
Calories: 140
Ingredients Method

Ingredients
  

  • 3 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup 1 stick unsalted butter, melted and clarified
  • 1/8 teaspoon cayenne pepper optional
  • Salt and freshly ground black pepper to taste

Method
 

  1. In a heatproof bowl, whisk together the egg yolks and lemon juice until well combined.
  2. Set the bowl over a saucepan of simmering water (make sure the bottom of the bowl is not touching the water) and whisk constantly until the mixture thickens and becomes light in color, about 2-3 minutes.
  3. Gradually pour the clarified butter into the egg yolk mixture, whisking constantly, until the sauce is smooth and creamy.
  4. Stir in the cayenne pepper (if using) and season with salt and pepper to taste.
  5. Remove the bowl from the heat and serve the sauce immediately, or keep it warm in a heatproof bowl set over a pot of warm water until ready to serve.