Description
A rich and buttery sauce perfect for elevating your breakfast or brunch dishes.
Ingredients
Scale
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup unsalted butter
- Salt to taste
- Pinch of cayenne pepper (optional)
Instructions
- Gather your ingredients: Prepare everything so you can blend seamlessly without interruptions.
- Melt the butter: Gently melt your butter in a saucepan over low heat until fully liquefied. Let it cool slightly before combining with egg yolks.
- Blend the egg yolks: In your blender, combine 3 large egg yolks and 1 tablespoon of lemon juice. Blend on low for about 20 seconds.
- Stream in the butter: While the blender is running, slowly pour in the melted butter. Continue blending until the sauce thickens and is glossy.
- Season: Add salt to taste and, if desired, a pinch of cayenne pepper. Blend briefly to mix.
- Serve immediately: This sauce is best used fresh. Serve it warm over your favorite dish.
Notes
Always use room temperature ingredients for better emulsification. If the sauce thickens too much, a teaspoon of warm water can help loosen it.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 0g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 180mg
Keywords: Hollandaise, Sauce, Breakfast, Eggs Benedict, Brunch
