Description
A quick and classic sauce that adds a rich, creamy finish to eggs and vegetables.
Ingredients
Scale
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter
- Salt to taste
- Cayenne pepper (optional)
Instructions
- Melt the butter in a small saucepan and set aside to cool slightly.
- Whisk the egg yolks and lemon juice together in a heatproof bowl until pale and thick.
- Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water.
- Gradually whisk in the melted butter until thick and creamy.
- Season with salt and cayenne pepper if desired.
- Remove from heat and serve immediately or keep warm until serving.
Notes
Use fresh egg yolks and real butter for best taste. Keep the heat low to avoid cooking the eggs too fast.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Double Boiler
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 200
- Sugar: 0g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 110mg
Keywords: Hollandaise sauce, homemade sauce, egg yolks, creamy sauce, classic recipe