Quick Hollandaise Sauce
Quick Hollandaise Sauce is a rich and creamy delight that transforms your dishes from ordinary to extraordinary in just minutes. This versatile sauce, perfect for drizzling over eggs Benedict or steamed vegetables, marries the luxurious flavors of butter and lemon juice. With only a few simple ingredients, you can impress your brunch guests or elevate your dinner table with this easy-to-make sauce that’s sure to become a staple in your kitchen.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: About 4 servings (approx. 2 tablespoons each) 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
- 1/2 cup unsalted butter
- 3 large egg yolks
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon salt (adjust to taste)
- 1/8 teaspoon cayenne pepper (optional)
Instructions
- Melt the butter in a small saucepan over low heat until liquefied but not bubbling. Remove from heat and let cool slightly.
- In a medium bowl, whisk the egg yolks and lemon juice until pale and frothy.
- While continuously whisking the egg mixture, slowly drizzle in the melted butter to form an emulsion.
- Once smooth, season with salt and cayenne pepper to taste.
- Serve immediately over your favorite dishes.
Nutrition
- Serving Size: 30g
- Calories: 200
- Sugar: 0g
- Sodium: 135mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 165mg
Keywords: - For added flavor, substitute lemon juice with lime or incorporate Dijon mustard. - Fresh herbs like dill or chives can be mixed in for an aromatic twist. - Store leftovers in an airtight container in the fridge for up to two days; reheat gently over low heat while whisking.