Hollandaise Sauce
Homemade Hollandaise Sauce - This recipe will give you two methods for making this buttery and perfectly velvety sauce fit for any brunch. With most people reserving this sauce for restaurant visits, you won't believe how easy it is to make at home.
Servings: 6
Calories: 165kcal
Ingredients
- 3 egg yolks
- 1 tablespoon lemon juice
- ½ cup butter
- ¼ teaspoon salt or to taste
- ⅛ teaspoon cayenne pepper
Instructions
Method 1: Double boiler
- Fill a pot with about 2 inches of water and bring the water to a simmer. Place a metal bowl over the pot, big enough that it doesn't touch the water.
- Add the egg yolks and lemon juice to the bowl. Whisk vigorously for about 3 minutes, until the yolks lighten in color and thicken. Remove the bowl from the pot and set it aside.
- Heat the butter in a saucepan, over medium heat, just until it melts, then remove it from the heat. While whisking vigorously, very slowly pour the butter into the egg yolks. Mix until the sauce is thick and velvety.
- Whisk in the salt and cayenne pepper. Serve warm.
Method 2: Blender
- Melt the butter over medium heat until bubbly and frothy.
- Add the yolks and lemon juice to a blender. Blend on high speed for a few seconds, then remove the funnel from the middle of your blender lid.
- While still blending on high speed, slowly pour the hot butter into the blender. Mix until thick and creamy. Add the salt and cayenne pepper, then pulse the blender a few times.
- Scrape the sauce out of your blender and serve warm.
Notes
- Transfer your sauce to an airtight container and keep in the fridge for 1-2 days.
- I do not recommend freezing hollandaise sauce. As it's made with egg yolks, it will take on an odd consistency after it thaws and likely break as a result.
Nutrition
Serving: 1serving | Calories: 165kcal | Carbohydrates: 1g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 138mg | Sodium: 103mg | Potassium: 10mg | Sugar: 1g | Vitamin A: 618IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg