Classic Hollandaise Sauce
Hollandaise Sauce is a creamy, buttery sauce with a hint of acidity from lemon juice. It's a classic partner for eggs Benedict, vegetables, or seafood. Mastering this sauce can elevate your breakfast or brunch experience.
Equipment
- 1 double boiler or heatproof bowl
- 1 Whisk
- 1 measuring cup
Ingredients
- 3 large egg yolks - room temperature
- 1 tablespoon lemon juice - freshly squeezed
- 1/2 cup unsalted butter - melted
- Salt - to taste
- Cayenne pepper - optional, pinch for flavor
Instructions
- In a double boiler or a heatproof bowl over simmering water, whisk together the egg yolks and lemon juice until thickened and pale, about 3-5 minutes.
- Slowly drizzle in the melted butter while continuously whisking until the sauce is thick and smooth.
- Remove from heat, season with salt and cayenne pepper to taste. Serve immediately or keep warm until serving.
Notes
Ensure your egg yolks are at room temperature for best results. If the sauce thickens too much, whisk in a little warm water to reach desired consistency.
Variations include adding a pinch of cayenne for a bit of spice or using vinegar instead of lemon juice for a tangy flavor.