Classic Hollandaise Sauce (Silky French Butter Sauce)

DESCRIPTION

Hollandaise is one of the five classic French mother sauces and a staple for elegant brunches and breakfast dishes. Made with egg yolks, butter, and fresh lemon juice, this rich, velvety sauce is famous for topping Eggs Benedict but is equally delicious over asparagus, salmon, roasted vegetables, or grilled chicken.

With just a few ingredients and careful technique, you'll create a luxurious sauce that elevates countless dishes.

EQUIPMENT

Small saucepan

Heatproof mixing bowl

Whisk

Measuring cups

Measuring spoons

INGREDIENTS

3 large egg yolks

1 tbsp fresh lemon juice

½ tsp Dijon mustard

½ cup unsalted butter, melted

¼ tsp kosher salt

⅛ tsp cayenne pepper

INSTRUCTIONS

1. Fill a small saucepan with about 1 inch of water and bring it to a gentle simmer.
2. Place the egg yolks, lemon juice, and Dijon mustard into a heatproof bowl.
3. Set the bowl over the simmering water, ensuring it does not touch the water.
4. Whisk constantly until the mixture becomes pale and slightly thickened.

5. Slowly drizzle in the melted butter while whisking continuously.
6. Continue whisking until the sauce becomes thick and smooth.
7. Season with salt and cayenne pepper.
8. Serve immediately.

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Tiffany

CLASSIC HOLLANDAISE SAUCE (Silky French Butter Sauce)

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Hollandaise is one of the five classic French mother sauces and a staple for elegant brunches and breakfast dishes. Made with egg yolks, butter, and fresh lemon juice, this rich, velvety sauce is famous for topping Eggs Benedict but is equally delicious over asparagus, salmon, roasted vegetables, or grilled chicken. With just a few ingredients and careful technique, you'll create a luxurious sauce that elevates countless dishes.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 8 servings

Course: Sauce

Cuisine: French

Calories: 124

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 3 large egg yolks
• 1 tbsp fresh lemon juice
• ½ tsp Dijon mustard
• ½ cup unsalted butter melted
• ¼ tsp kosher salt
• ⅛ tsp cayenne pepper

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Equipment

• Small saucepan
• Heatproof mixing bowl
• Whisk
• Measuring cups
• Measuring Spoons

Method

 

1. Fill a small saucepan with about 1 inch of water and bring it to a gentle simmer.
2. Place the egg yolks, lemon juice, and Dijon mustard into a heatproof bowl.
3. Set the bowl over the simmering water, ensuring it does not touch the water.
4. Whisk constantly until the mixture becomes pale and slightly thickened.
5. Slowly drizzle in the melted butter while whisking continuously.
6. Continue whisking until the sauce becomes thick and smooth.
7. Season with salt and cayenne pepper.
8. Serve immediately.

Nutrition

Calories: 124kcalCarbohydrates: 0.4gProtein: 1gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 103mgSodium: 81mgPotassium: 14mgFiber: 0.03gSugar: 0.1gVitamin A: 465IUVitamin C: 1mgCalcium: 13mgIron: 0.2mg

Notes

If the sauce becomes too thick, whisk in a tsp of warm water until it reaches the desired consistency.
Hollandaise is best served immediately and should not be reheated.

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RECIPE NOTES

If the sauce becomes too thick, whisk in a tsp of warm water until it reaches the desired consistency.

Hollandaise is best served immediately and should not be reheated.

NUTRITION INFORMATION (Per 2 Tbsps)

Calories: 120

Protein: 1 g

Carbohydrates: 0 g

Fat: 13 g

Saturated Fat: 8 g

Cholesterol: 85 mg

Sodium: 60 mg

Fiber: 0 g

Sugar: 0 g