Description

Hollandaise Sauce is a classic French sauce made with egg yolks, butter, and lemon juice, known for its rich, creamy texture and tangy flavor, often served with eggs, vegetables, or fish.

Ingredients

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3 large egg yolks
1/2 cup unsalted butter (1 stick), melted and warm
1 tbsp lemon juice
1/2 tsp Dijon mustard (optional)
Salt to taste
Pinch of cayenne pepper (optional)

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Instructions

Fill a saucepan with about an inch of water and bring to a simmer over medium heat.
In a heatproof bowl (or double boiler) that fits over the saucepan without touching the water, whisk together the egg yolks, lemon juice, and mustard if using.
Place the bowl over the simmering water and whisk constantly until the mixture begins to thicken.
Slowly drizzle in the melted butter while whisking continuously, until the sauce is thick and smooth.
Remove from heat and season with salt and cayenne pepper.
Serve immediately, or keep warm for up to 30 minutes over very low heat or in a thermos.

Notes

Use fresh eggs and high-quality butter for best flavor.
Be careful not to overheat the yolks to avoid scrambling.
If the sauce gets too thick, whisk in a few drops of warm water to loosen.

Nutrition

Serving Size: 2 tbsp
Calories: 120
Sugar: 0g
Sodium: 80mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 1g
Cholesterol: 95mg