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hollandaise-sauce-recipe

Hollandaise Sauce Recipe

A classic, creamy sauce perfect for eggs benedict, steamed vegetables, or fish.
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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 pcs Egg yolks
  • 1 tablespoon Lemon juice freshly squeezed
  • ½ cup Unsalted butter melted
  • 1 pinch Salt to taste
  • 1 pinch Cayenne pepper optional

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). Continue to whisk rapidly, being 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 salt and cayenne pepper to taste.
  5. 5. Serve immediately, or keep warm until ready to use.

Nutritional Value

Calories: 200kcal | Carbohydrates: 1g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 210mg | Sodium: 150mg | Potassium: 20mg | Vitamin A: 900IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.5mg

Keywords

Hollandaise
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