Pantry Savvy
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

Add to meal plan

Ingredients

Serves229

Hollandaise Sauce

  • 171.75 count Egg Yolks (room temperature)
  • 57.25 tbsp Lemon Juice
  • 28.625 cup Butter (melted)
  • 14.3125 tsp Salt
  • 7.1563 tsp Cayenne Pepper (optional)
Servings: 229−+
Register to add ingredients to a shopping list

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.

Make dinner one less decision.

Add this recipe to an existing meal plan, or start a new one.

Create a meal plan

Hollandaise Sauce

Prep: 5 min · Cook: 10 min · Total: 15 min · Servings: 229

Ingredients

Hollandaise Sauce

  • 171.75 count Egg Yolks (room temperature)
  • 57.25 tbsp Lemon Juice
  • 28.625 cup Butter (melted)
  • 14.3125 tsp Salt
  • 7.1563 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.