Easy Hollandaise Sauce
This creamy, buttery hollandaise sauce is the perfect compliment to eggs benedict, vegetables, and seafood! Made on the stove top in less than 10 minutes, this easy hollandaise recipe is one every home cook should know!
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Servings: servings
Calories: 195kcal
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Ingredients
- 3 egg yolks
- Pinch Kosher salt
- 6 Tablespoons unsalted butter (at room temperature)
- 1 - 2 teaspoons freshly squeezed lemon juice (to taste)
- Pinch cayenne (optional)
- 1/2 teaspoon dijon mustard (optional)
Instructions
- Place the egg yolks, 2 Tablespoons water, and a pinch of salt in a small sauce pan. Turn the heat to low and cook, whisking constantly, until the eggs are lightened in color, foamy, and slightly thickened, 3 to 5 minutes.
- Add the butter, a Tablespoon or two at a time, whisking well until melted. Remove from heat.
- Stir in the lemon juice and taste. Adjust seasonings, adding cayenne and dijon if desired. Serve immediately or keep warm in a pitcher set in a bowl of very hot water for up to 30 minutes.
Notes
- The biggest tip I can give you: DON’T LEAVE THE SAUCE ALONE. Once you’ve turned the heat on, you’ll need to whisk constantly. The sauce will be done in 5 minutes, but it demands your full attention for those minutes.
Equipment
Nutrition
Serving: 0.25cup | Calories: 195kcal | Carbohydrates: 1g | Protein: 2g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 16mg | Potassium: 22mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 720IU | Vitamin C: 0.5mg | Calcium: 23mg | Iron: 0.4mg
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