Description
This Easy Hollandaise Sauce recipe is a classic French sauce known for its rich, creamy texture and tangy lemon flavor. Made with simple ingredients like egg yolks, butter, and lemon juice, this sauce is perfect for drizzling over eggs Benedict, steamed vegetables, or grilled fish. The sauce is whisked over gentle heat to achieve a smooth, velvety consistency and seasoned with a hint of cayenne pepper for a mild kick.
Ingredients
Scale
Hollandaise Sauce Ingredients
- 2 large egg yolks
- 2 Tbsp lukewarm water
- 2 tsp fresh lemon juice
- 1/2 tsp Dijon mustard
- 1/2 cup unsalted butter (8 Tbsp), cut into small pieces
- 1/4 tsp fine sea salt, or to taste
- 1/8 tsp cayenne pepper, or to taste
Instructions
- Separate Egg Yolks: Carefully separate the egg yolks from the whites, reserving the yolks for the sauce. Store the egg whites in an airtight container in the refrigerator for use in another recipe.
- Combine Yolks and Liquids: Place the egg yolks in a small non-reactive saucepan. Add the lukewarm water, fresh lemon juice, and Dijon mustard. Whisk together thoroughly to combine the ingredients evenly.
- Add Butter Pieces: Cut the unsalted butter into small pieces and incorporate them into the egg yolk mixture to prepare for emulsification.
- Cook and Whisk: Set the saucepan over medium-low heat. Whisk the mixture constantly as the butter melts and blends with the yolks. The sauce will start to become frothy. Continue whisking vigorously for about 3 minutes until the sauce thickens enough to coat the back of a spoon, then immediately remove from the heat to prevent scrambling.
- Season and Serve: Add fine sea salt and cayenne pepper to season the sauce, adjusting the amounts to taste. Serve immediately, or cover to keep warm. If the sauce becomes too thick, whisk in a teaspoon of warm water to restore the desired consistency.
Notes
- Use a non-reactive saucepan (such as stainless steel or ceramic) to prevent metallic flavors.
- Keep the heat low to avoid curdling the eggs while whisking.
- If the sauce breaks or separates, whisk in a teaspoon of warm water to bring it back together.
- This sauce is best served fresh but can be kept warm for a short period by covering.
- Leftover egg whites can be used in omelets, meringues, or other recipes.
