Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
No ratings yet
Hollandaise Sauce
Discover how to make creamy, tangy homemade hollandaise sauce. Perfect for elevating breakfast, brunch, or dinner. Try it today!
Course
Dip and Sauces
Cuisine
French
Keyword
egg yolks, unsalted butter
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
Calories
1864
kcal
Author
Corrie
Ingredients
4
egg yolks
1
tablespoon
lemon juice
1
cup
unsalted butter
melted
⅛
teaspoon
cayenne pepper
Salt to taste
Instructions
Fill the bottom of a double boiler part-way with water. Make sure that the water does not touch the top pan. Bring water to a gentle simmer.
In the top of the double boiler, whisk together egg yolks and lemon juice until yolks lighten in color and double in volume.
Slowly drizzle in melted butter, whisking constantly until all butter is incorporated.
Remove from heat, then whisk in cayenne pepper and salt.
If the sauce is too thick, whisk in a few teaspoons of warm water. It should be creamy, yet pourable.
Serve immediately.
Notes
Always use a double boiler to prevent the eggs from scrambling.
Whisk the egg yolks until they turn a light, creamy color before adding other ingredients.
Add the melted butter slowly, whisking continuously to create a smooth emulsion.
If the sauce becomes too thick, you can thin it out with a little bit of warm water.
Remember to taste the sauce before serving and adjust seasoning if necessary.
Nutrition
Calories:
1864
kcal
|
Carbohydrates:
4
g
|
Protein:
13
g
|
Fat:
203
g
|
Saturated Fat:
124
g
|
Polyunsaturated Fat:
10
g
|
Monounsaturated Fat:
56
g
|
Trans Fat:
7
g
|
Cholesterol:
1266
mg
|
Sodium:
60
mg
|
Potassium:
153
mg
|
Fiber:
0.1
g
|
Sugar:
1
g
|
Vitamin A:
6816
IU
|
Vitamin C:
6
mg
|
Calcium:
149
mg
|
Iron:
2
mg