Hollandaise Sauce
Hollandaise sauce is a rich, creamy emulsion made from egg yolks, butter, and lemon juice, perfect for drizzling over vegetables, seafood, or breakfast dishes.
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Servings: 2 servings
Calories: 300kcal
Ingredients
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter melted
- Salt to taste
- White pepper to taste
- Pinch of cayenne pepper optional
Instructions
- In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and thick.
- Place the bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water.
- Continue whisking until the mixture doubles in volume and becomes creamy.
- Slowly drizzle in the melted butter while whisking continuously.
- Keep whisking until the sauce thickens and is smooth.
- Season with salt, white pepper, and a pinch of cayenne, if desired.
- Remove from heat and serve immediately or keep warm.
- If the sauce is too thick, whisk in a few drops of warm water to reach desired consistency.
- Use immediately or store in a warm place until ready to serve.
- Be cautious not to overheat, as it can cause the sauce to separate.
Nutrition
Calories: 300kcal | Carbohydrates: 1g | Protein: 4g | Fat: 33g