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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

Serves57

Hollandaise Sauce

  • 42.75 count Egg Yolks (room temperature)
  • 14.25 tbsp Lemon Juice
  • 7.125 cup Butter (melted)
  • 3.5625 tsp Salt
  • 1.7813 tsp Cayenne Pepper (optional)
Servings: 57−+
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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: 57

Ingredients

Hollandaise Sauce

  • 42.75 count Egg Yolks (room temperature)
  • 14.25 tbsp Lemon Juice
  • 7.125 cup Butter (melted)
  • 3.5625 tsp Salt
  • 1.7813 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.