Classic Hollandaise Sauce
This classic emulsified sauce is flavored with a small amount of lemon juice. Use a goog quality butter to make Hollandaise, preferably clarified butter.
Ingredients
- 2 large egg yolks, room temperature
- 1 tablespoon cold water
- pinch salt
- 3/4 cup unsalted butter, (6 ounces) cut into 1 tablespoon pieces
- 4 teaspoons fresh lemon juice
- pinch cayenne pepper, optional
Instructions
- Place a medium stainless steel bowl or saucepan over a larger pan filled with simmering water (the bottom of the top pan should not touch the water). In the smaller top pan or bow, whisk the egg yolks with the cold water and butter. Continue whisking until the egg mixture feels warm.
- Add 2 tablespoons (2 pieces) of the butter and whisk it into the egg mixture until almost fully incorporated. Repeat with remaining butter, incorporating each addition completely before adding more.
- Whisk in the lemon juice and then transfer the sauce to a warm container.
- If desired, add a pinch of ground cayenne pepper.
- If you must keep the sauce warm, set the container in a pan of barely simmering water. If the sauce thickens too much, thin with a small amount of simmering water.
Nutrition
Calories: 222kcalCarbohydrates: 0.2gProtein: 1gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 122mgSodium: 6mgPotassium: 13mgSugar: 0.05gVitamin A: 791IUCalcium: 14mgIron: 0.2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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