Description
Hollandaise Sauce is a classic French sauce known for its rich, buttery flavor and smooth, velvety texture. Made with egg yolks, butter, and lemon juice, this easy homemade hollandaise recipe is perfect for eggs Benedict, vegetables, and seafood dishes
Ingredients
- 3 egg yolks
- ½ cup (115g) unsalted butter, melted
- 1 tbsp lemon juice
- ¼ tsp salt
- Pinch of cayenne pepper or white pepper
Instructions
- Melt the butter gently over low heat until fully liquefied. Keep warm.
- In a heatproof bowl, whisk egg yolks and lemon juice until pale and slightly thickened.
- Place the bowl over a pot of gently simmering water (double boiler method), ensuring it does not touch the water.
- Whisk continuously while slowly adding the melted butter in a thin stream.
- Continue whisking until the sauce thickens and becomes smooth and glossy.
- Remove from heat and season with salt and cayenne or white pepper.
- If too thick, whisk in a teaspoon of warm water to loosen.
- Serve immediately.
Notes
Keep heat low to prevent curdling or splitting.Add butter slowly for proper emulsification.If sauce breaks, whisk in a fresh egg yolk to fix it.Best served fresh for optimal texture and flavor.
