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–+ servings

Easy Hollandaise Sauce

A simple and quick recipe for a classic hollandaise sauce, perfect for drizzling over eggs benedict or steamed vegetables.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: condiment, sauce
Cuisine: French
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 3 large Egg yolks Fresh
  • 1 tablespoon Lemon juice Freshly squeezed
  • 1/2 cup Unsalted butter Melted
  • 1/4 teaspoon Salt To taste
  • 1/4 teaspoon Cayenne pepper Optional

Method
 

Prepare the Double Boiler
  1. Fill the bottom pot of the double boiler with water and bring to a simmer over medium heat.
Mix Egg Yolks and Lemon Juice
  1. In the top pot of the double boiler, whisk together the egg yolks and lemon juice until the mixture is pale and thick.
Add Melted Butter
  1. Slowly drizzle in the melted butter while continuously whisking until the sauce is thick and creamy.
Season the Sauce
  1. Stir in salt and cayenne pepper, adjusting to taste.
Serve
  1. Remove from heat and serve immediately over your favorite dishes.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 1gProtein: 2gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 210mgSodium: 150mgPotassium: 30mgVitamin A: 900IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Hollandaise sauce is best served fresh but can be kept warm for a short period. If it thickens too much, whisk in a little warm water to loosen it.

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