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hollandaise-sauce-recipe

Hollandaise Sauce Recipe

A classic, creamy sauce perfect for eggs Benedict, asparagus, and more.
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Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Sauce
Cuisine: French
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 3 pieces Egg yolks
  • 1 tablespoon Lemon juice freshly squeezed
  • ½ cup Unsalted butter melted
  • 1 pinch Cayenne pepper
  • 1 pinch Salt to taste

Instructions 

  1. 1. In the top of a double boiler, whisk together egg yolks and lemon juice until the mixture is thickened and doubled in volume.
  2. 2. Place the double boiler over simmering water (not boiling) and continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
  3. 3. Slowly drizzle in the melted butter while continuing to whisk until the sauce is thickened and doubled in volume.
  4. 4. Remove from heat, whisk in cayenne pepper and salt to taste. Serve immediately.

Nutritional Value

Calories: 200kcal | Carbohydrates: 1g | Protein: 2g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 180mg | Sodium: 150mg | Potassium: 20mg | Vitamin A: 900IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Keywords

Hollandaise
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