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Classic Hollandaise Sauce

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiment, Sauce
Cuisine French
Servings 4 servings
Calories 450 kcal

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.

Nutrition

Serving: 100gCalories: 450kcalCarbohydrates: 1gProtein: 3gFat: 48gSaturated Fat: 29gCholesterol: 219mgSodium: 150mg
Keyword classic hollandaise, egg sauce, hollandaise sauce
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