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Hollandaise Sauce

sauce

Hollandaise Sauce

A rich and buttery Hollandaise sauce made with egg yolks and lemon juice. Perfect for Eggs Benedict or vegetables.

Prep

5 min

Cook

10 min

Total

15 min

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Ingredients

Serves195

Hollandaise Sauce

  • 146.25 count Egg Yolks (room temperature)
  • 48.75 tbsp Lemon Juice
  • 24.375 cup Butter (melted)
  • 12.1875 tsp Salt
  • 6.0938 tsp Cayenne Pepper (optional)
Servings: 195−+
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Cooking Instructions

  1. 1

    Whisk the Egg Yolks

    Whisk the egg yolks and lemon juice together in a heatproof bowl until thickened.
  2. 2

    Add Butter

    Place the bowl over simmering water (double boiler). Slowly whisk in the melted butter until the sauce thickens.
  3. 3

    Season

    Remove from heat and season with salt and cayenne pepper. Serve immediately.

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Hollandaise Sauce

Prep: 5 min · Cook: 10 min · Total: 15 min · Servings: 195

Ingredients

Hollandaise Sauce

  • 146.25 count Egg Yolks (room temperature)
  • 48.75 tbsp Lemon Juice
  • 24.375 cup Butter (melted)
  • 12.1875 tsp Salt
  • 6.0938 tsp Cayenne Pepper (optional)

Instructions

  1. Whisk the Egg Yolks — Whisk the egg yolks and lemon juice together in a heatproof bowl until thickened.
  2. Add Butter — Place the bowl over simmering water (double boiler). Slowly whisk in the melted butter until the sauce thickens.
  3. Season — Remove from heat and season with salt and cayenne pepper. Serve immediately.