Description
A simple, silky, and rich hollandaise sauce made with just three ingredients. This foolproof method eliminates the fear of curdling, making it perfect for beginners and ideal for Eggs Benedict, asparagus, or roasted potatoes.
Ingredients
Scale
- 3 large egg yolks, room temperature
- 1/2 cup (1 stick) unsalted butter, melted and warm
- 2 tablespoons fresh lemon juice
- Salt to taste
- White pepper to taste
- Optional: A pinch of cayenne pepper
Instructions
- Melt the butter in a small saucepan over low heat until warm (around 160°F/70°C). Do not let it boil. Set aside to cool slightly if necessary.
- In a medium glass or stainless steel bowl, whisk the egg yolks and lemon juice vigorously for 1-2 minutes until the mixture is pale and slightly thickened.
- While whisking the yolks constantly, slowly drizzle in about 1 tablespoon of the warm butter to temper the eggs.
- Continue whisking and slowly add the rest of the butter in a steady stream until the sauce thickens into a creamy emulsion. If too thick, add a teaspoon of warm water.
- Season with salt, white pepper, and optional cayenne. Serve immediately.
Notes
Butter temperature is critical; if too hot, it will scramble the yolks. If the sauce breaks, whisk in a teaspoon of warm water to re-emulsify. Best served fresh, but can be stored in the fridge for up to 24 hours and gently reheated.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sodium: 50
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 1
- Protein: 1
Keywords: hollandaise sauce, eggs benedict, brunch recipe, easy sauce, foolproof hollandaise, breakfast sauce, gluten-free