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.
Cut the butter into small pieces and add them to the egg mixture.
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 then immediately remove from heat. It should be thick enough to coat the back of a spoon.
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.
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
1
g
4
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin A
865
IU
17
%
Vitamin C
1
mg
1
%
Calcium
19
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.