Hollandaise sauce is a classic creamy sauce that’s perfect for breakfast or brunch. Drizzle it on top of poached eggs, eggs benedict, vegetables, or other recipes for a delicious finishing touch.
Ingredients
- 4 egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup unsalted butter, melted
- Pinch cayenne
- Pinch salt
Instructions
- Vigorously whisk the egg yolks and lemon juice together in a bowl until the mixture is thickened and doubled in volume.
- Place the bowl over a saucepan containing simmering water. The water should not be touching the bottom of the bowl containing the egg yolk and lemon juice mixture.
- Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
- Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
- Remove the bowl from the heat, and whisk in the cayenne and salt.
- Cover and place in a warm spot until ready to pour over the chosen dish.
- If the sauce gets too thick, whisk in a few drops of warm water before serving.
