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
- 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.
- Whisk: Whisk egg yolks, lemon juice and water in a bowl until lightened in color, about 2-3 minutes.
- 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.
- 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.
- 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