Description
A rich, creamy, and foolproof hollandaise sauce that is perfect for Eggs Benedict, roasted asparagus, or grilled steak. This method ensures a silky emulsion without the stress of curdling.
Ingredients
Scale
- 3 large egg yolks, room temperature
- 1 cup (225g) unsalted butter, melted and slightly cooled
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt (or to taste)
- 2 tablespoons water
- Paprika or chives for garnish (optional)
Instructions
- Fill a saucepan with about an inch of water and bring to a gentle simmer. Place a heatproof bowl on top, ensuring the bottom does not touch the water.
- Crack egg yolks into the bowl. Add lemon juice, white wine vinegar, and cayenne pepper. Whisk vigorously until the mixture is pale and frothy.
- Place the bowl over the simmering water and whisk constantly for 3-5 minutes until the mixture thickens like a thick custard. If it gets too hot, lift the bowl off the heat briefly.
- Remove the bowl from the heat. Slowly drizzle in the melted butter, starting drop by drop, then in a thin, steady stream while whisking furiously to emulsify.
- Taste and add salt. If the sauce is too thick, whisk in a teaspoon of warm water. The consistency should be like warm honey.
- Serve immediately over poached eggs, asparagus, steak, or broccoli.
Notes
Temperature is key; keep the yolk mixture between 140°F and 160°F to avoid scrambling. The melted butter should be warm, not hot. If the sauce breaks, try whisking in a teaspoon of warm water or another egg yolk. Hollandaise is best served fresh but can be stored in the fridge for up to 2 days and gently reheated.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Cuisine: French
Nutrition
- Serving Size: Approximately 2-3 ta
- Calories: 280
- Sodium: 120
- Fat: 30
- Saturated Fat: 18
- Carbohydrates: 1
- Protein: 3
Keywords: hollandaise sauce, eggs benedict, brunch, breakfast sauce, creamy sauce, egg yolk sauce, butter sauce, vegetarian