Classic Hollandaise Sauce
Hollandaise is a classic rich, lemony butter and egg yolk sauce, ideal for topping eggs Benedict or asparagus.
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Instructions
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Start simmering about an inch of water in a medium saucepan or the bottom of a double boiler.
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Melt butter in a separate saucepan until hot and foaming, then keep it warm.
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In a stainless steel bowl, vigorously whisk egg yolks with lemon juice until the mixture thickens.
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Place the bowl over the simmering water and slowly drizzle in the warm melted butter while continuously whisking until the sauce thickens.
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Remove from heat; whisk in salt and cayenne pepper.
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Serve immediately, or keep warm over very low heat in a double boiler, whisking in hot water if the sauce becomes too thick.