Hollandaise Sauce Recipe
Classic lemon-butter emulsion, glossy and rich. Perfect for Eggs Benedict, veggies, or seafood.
Ingredients
- Base:
- 3 large egg yolks room temp
- ½ cup 113 g unsalted butter, melted hot
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- Pinch cayenne
- Optional:
- ½ tsp Dijon mustard
- 1 tsp warm water
Instructions
- Set double boiler: Bare simmer, bowl not touching water.
- Whisk yolks + lemon + salt + cayenne 1–2 min until pale.
- Drizzle hot butter slowly while whisking constantly.
- Cook gently 30–60 sec until ribbon-thick (160 °F).
- Adjust with water/lemon. Strain if desired.
- Serve warm over Eggs Benedict or veggies.
Notes
- Hot butter cooks yolks—don’t skip heat.
- Constant whisk = no scramble.
- Broken sauce? New yolk + water; whisk in old.
- Holds 1 hour over warm water; whisk occasionally.
- Blender method: Same ingredients, 30-sec pour.