Description
This quick and easy hollandaise sauce is perfect for drizzling over eggs benedict or vegetables.
Ingredients
Scale
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
- 1 pinch cayenne pepper
Instructions
- In a medium bowl, whisk together the egg yolks and lemon juice until the mixture is thickened and pale.
- Place the bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water.
- Slowly drizzle in the melted butter while whisking vigorously until the sauce is thickened and smooth.
- Add salt and cayenne pepper, and whisk to combine.
- Serve immediately or keep warm until ready to serve.
Notes
- Serve over eggs, asparagus, or other vegetables.
- Be careful not to overheat the sauce to prevent curdling.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup
- Calories: 360
- Sugar: 0g
- Sodium: 210mg
- Fat: 40g
- Saturated Fat: 24g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 210mg