Description
This Easy Hollandaise Sauce recipe is a classic and rich sauce perfect for topping eggs Benedict, vegetables, or fish. With a creamy texture and a hint of tanginess, it’s a versatile addition to any dish.
Ingredients
Units
Scale
- 2 large egg yolks
- 2 Tbsp lukewarm water
- 2 tsp fresh lemon juice
- 1/2 tsp dijon mustard
- 1/2 cup unsalted butter
- 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 the fridge for later use.
- Add the egg yolks to a saucepan with water, lemon juice, and dijon. Whisk until combined.
- Cut and add the butter to the egg mixture. Heat over medium-low, whisking constantly until thickened.
- Season with salt and cayenne, adjust to taste. Serve immediately or keep warm.
Notes
- If the sauce becomes too thick, add a teaspoon of warm water to loosen it up.
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal
- Sugar: 0 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 150 mg