Perfect Hollandaise Sauce Recipe
Making your own Hollandaise Sauce from scratch is an easy and rewarding way to instantly elevate the taste of breakfast favorites like poached eggs and Eggs Benedict to less obvious choices such as roasted potatoes and even grilled meats! It takes just 10 minutes and 4 simple ingredients!
Servings: 4 servings
Ingredients
- 3 large egg yolks
- 1 stick salted butter melted
- ½ lemon juiced
- ½ teaspoon salt
- ⅕ teaspoon cayenne pepper optional
- 1 pinch ground nutmeg optional
Instructions
- Fill a saucepan with one inch of water and boil over high heat. Reduce the heat to low to maintain a simmer, then place a bowl on top for a double boiler. (Ensure the water or steam does not touch the bowl or the eggs will scramble.)
- Turn the heat down to low and add the egg yolks then whisk until they start to turn pale.
- Gently and slowly stream in the melted butter and whisk the entire time to ensure it emulsifies.
- Once completely mixed, whisk in the lemon juice and continue whisking for 30 seconds or until it thickens enough to your liking.
- Taste and stir in as much salt as needed along with the cayenne and nutmeg, if using.
- Serve immediately or store in an airtight container in the fridge for up to 3 days.
Notes
Note: If the sauce thickens too much during the cooking process or in the fridge, whisk in a tablespoon of water at a time until it reaches a drizzling consistency
Yield: This recipe makes about 1 cup of hollandaise sauce with 4 servings each approx. 1/4 cup, but you can make a double batch when serving a larger crowd or if you need to incorporate hollandaise sauce into other dishes.
Nutrition
Calories: 249kcal | Carbohydrates: 2g | Protein: 2g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 479mg | Potassium: 42mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 935IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 0.5mg
