Description
A rich and creamy Hollandaise sauce perfect for enhancing a variety of dishes.
Ingredients
Scale
- 2 large egg yolks
- 2 Tbsp lukewarm water
- 2 tsp fresh lemon juice
- 1/2 tsp dijon mustard
- 1/2 cup unsalted butter (1/2 cup = 8 Tbsp)
- 1/4 tsp fine sea salt (or more to taste)
- 1/8 tsp cayenne pepper (or more to taste)
Instructions
- Separate the egg yolks from the egg whites, storing the egg whites for another recipe.
- In a small non-reactive saucepan, combine the egg yolks, lukewarm water, lemon juice, and dijon mustard. Whisk until smooth.
- Add the unsalted butter cut into small pieces, and place the pot over medium-low heat, whisking continuously until thickened (about 3 minutes).
- Remove from heat, season with salt and cayenne pepper, and adjust to taste. Serve immediately or keep warm.
Notes
Store leftover sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat before serving.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 250mg
- Fat: 38g
- Saturated Fat: 24g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 186mg