Classic and Easy Hollandaise Sauce (with No Cream)
Hollandaise sauce is the ultimate sauce for anyone who loves rich and creamy flavors. It's the perfect mix of tangy and buttery goodness that takes any dish to the next level.
Ingredients
- 3 egg yolks
- ½ C butter melted
- 2 tablespoon lemon juice
- ⅛ teaspoon cayenne pepper
- salt and pepper to taste
Instructions
- Fill a large saucepan with about 2 inches of water and bring it to a simmer.
- In a heat-proof bowl that fits snugly over the saucepan, whisk together the egg yolks, lemon juice, cayenne and a pinch of salt.
- Place the heat-proof bowl with the egg yolk mixture over the saucepan of simmering water. Slowly start to whisk the egg yolk mixture, making sure to keep it moving constantly to prevent it from scrambling. Keep an eye on the water beneath to make sure it doesn't start getting too hot.
- Gradually drizzle the melted butter to the egg yolk mixture, while continuing to whisk constantly. As the sauce thickens, you can add the butter more quickly.
- Once all of the butter has been added and the sauce has thickened, remove the bowl from the heat and continue to whisk for another minute or two to make sure the sauce is well combined.
- Add salt to taste. If the sauce seems too thick, you can thin it out by whisking in a few drops of warm water.
- Pour the hollandaise sauce into a serving dish and serve immediately. If you're not using it right away, you can keep it warm over a double boiler for up to 30 minutes.
Video
Notes
Make sure your butter is melted but not super hot. We don't want it to cook the eggs as we add it.
Nutrition
Serving: 100gCalories: 166kcalCarbohydrates: 1gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 138mgSodium: 126mgPotassium: 20mgFiber: 0.03gSugar: 0.2gVitamin A: 620IUVitamin C: 2mgCalcium: 17mgIron: 0.3mg
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