Easy Hollandaise Sauce Recipe
Hollandaise Sauce is a creamy and decadent classic French sauce, oftentimes served for breakfast or brunch over Eggs Benedict. This easy 10-minute recipe comes together without a double boiler, clarified butter, or a blender, using just a pot and a whisk to achieve the silky-smooth buttery lemon sauce. Try this drizzled over veggies or potatoes, or alongside your favorite protein, including steak, salmon, pork, and chicken.
Ingredients
- 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. Store the egg whites in an airtight container in the fridge for another recipe.
- Add the egg yolks to a small non-reactive* saucepan with water, lemon juice, and dijon, and whisk until well-combined.
- Add Butter - Cut the butter into small pieces and add it to the egg mixture.
- Cook the Hollandaise - Place the pot over medium-low heat, whisking the mixture constantly. As the butter melts, it will get a little frothy. Continue whisking constantly for about 3 minutes or until the mixture starts to thicken. You'll know it's done cooking when it is thick enough to coat the back of a spoon, or you can run your finger through and the line stays. **
- Remove the sauce from the heat immediately. Season with salt and cayenne pepper, adding more seasoning to taste. Serve right away or cover to keep warm. If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it up.
Notes
*Avoid reactive pans, such as aluminum, cast iron, or copper pans, that can react with the lemon juice.
**If the sauce breaks, remove from the heat and add 1 tsp of water, whisking vigorously until it comes back together.
Make-ahead and Storage
Hollandaise sauce leftovers last for 2 days in the fridge. Cool and store the sauce in an airtight container in the fridge for up to 2 days. To reheat - carefully reheat the sauce to prevent breaking. Heat on low over a double boiler, or place the container into hot water for 25 minutes until warmed.Nutrition Facts
Easy Hollandaise Sauce Recipe
Amount per Serving
Calories
234
% Daily Value*
Fat
25
g
38
%
Saturated Fat
15
g
94
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
158
mg
53
%
Sodium
160
mg
7
%
Potassium
21
mg
1
%
Carbohydrates
1
g
0
%
Fiber
0.1
g
0
%
Sugar
0.1
g
0
%
Protein
2
g
4
%
Vitamin A
865
IU
17
%
Vitamin C
1
mg
1
%
Calcium
19
mg
2
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
