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Classic Hollandaise Sauce


Description

Hollandaise sauce is not only perfect for Eggs Benedict, but also pairs well with steamed vegetables, such as asparagus. Try my fail proof method.


Ingredients

Scale
  • 3 large egg yolks
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 1 stick cold, unsalted butter, cubed
  • Pinch of cayenne pepper
  • Kosher salt

Instructions

  1. Set up double-boiler: Bring 1-2 inches of water to a simmer in a medium sauce pan. Use a stainless steel or glass bowl wide enough to sit on top of the pot to create a double-boiler.
  2. Whisk: Whisk egg yolks, lemon juice and water in a bowl until lightened in color, about 2-3 minutes.
  3. Cook: Place bowl over water and whisk constantly until mixture is pale yellow and thickened, about 3-5 minutes. Remove from heat, as needed, to prevent eggs from overcooking.
  4. Add butter: Off heat, whisk in a piece of butter until combined. Continue to incorporate butter one piece at a time, taking the bowl on and off the heat, as needed.
  5. Season & serve: Season with cayenne and salt. Try this with my Prosciutto Eggs Benedict on Challah. Enjoy.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Sauce
  • Method: Cook
  • Cuisine: French

Nutrition

  • Serving Size: 2 tbsp
  • Calories: 122
  • Sugar: 0g
  • Sodium: 24mg
  • Fat: 13g
  • Saturated Fat: 8g
  • Carbohydrates: 0g
  • Protein: 1g

Keywords: hollandaise, eggs, butter, French, sauce