Classic Hollandaise Sauce: Simple Recipe with Egg Yolks and Lemon
Discover the art of making classic Hollandaise sauce with this simple recipe that combines rich butter, fresh lemon juice, and egg yolks. This creamy sauce elevates any dish, from vegetables to poached eggs, with its luxurious flavor.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Sauce
- Method: Emulsifying
- Cuisine: French
Ingredients
Scale
- 3 large egg yolks
- 1 tablespoon water
- 1 tablespoon fresh lemon juice (or to taste)
- 1/2 cup (1 stick) unsalted butter, melted and warm
- Salt, to taste
- White pepper, to taste (optional)
- Pinch of cayenne pepper (optional)
Instructions
- Prepare all ingredients: Separate the egg yolks from the whites and have the melted butter warm but not boiling ready.
- Combine the egg yolks, water, and lemon juice in a heatproof bowl.
- Place the bowl over a pot of gently simmering water (double boiler), ensuring the bottom of the bowl does not touch the water.
- Begin whisking the mixture constantly until it thickens and becomes creamy, about 3-4 minutes. Be careful not to let the temperature get too high to avoid scrambling the eggs.
- Once the mixture reaches the desired consistency, slowly add the warm melted butter while continuing to whisk.
- Add salt, white pepper, and optional cayenne pepper, and taste the sauce.
- Serve the sauce immediately or keep it warm by placing the bowl in a warm water bath until needed.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 0 g
- Sodium: 50 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 100 mg
Keywords: Avoid overheating: Too high temperatures can cause the egg yolks to curdle. Use a bowl that fits well over the pot to ensure even heating. Experiment with the butter to yolk ratio for a richer or lighter sauce. Ensure all ingredients are at room temperature for better emulsification.