Hollandaise Sauce
🥫 SauceБГ
Prep10 min
Cook15 min
Total25 min
The luxurious French emulsion sauce — egg yolks and clarified butter whisked into a rich, velvety yellow sauce with bright lemon. Essential for Eggs Benedict.
Ingredients
Serves:4
Ingredients
- 3 pieces egg yolks
- 200 g unsalted butter
- 1 tbsp fresh lemon juice
- 1 tbsp white wine vinegar
- 1 tbsp cold water
- 0.5 tsp salt
- 1 pinch white pepper
- 1 pinch cayenne pepper
Nutrition (estimated)
high confidence404kcal · per serving
2.5g
Protein
0.9g
Carbs
44g
Fat
Recipe total: 1614 kcal · P 10g · C 3.5g · F 175.8g
Estimated from 8 of 8 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Clarify the butter by melting it gently and skimming off the foam. Keep warm.
- 2Place egg yolks, vinegar, and cold water in a heatproof bowl over a pot of barely simmering water (double boiler). Whisk until the mixture doubles in volume and leaves a ribbon trail.
- 3Remove from heat. Very slowly drizzle in the clarified butter, whisking constantly to form the emulsion.
- 4Season with lemon juice, salt, white pepper, and a pinch of cayenne.
- 5Serve immediately. If the sauce splits, whisk a fresh egg yolk in a clean bowl and slowly whisk in the broken sauce.
frenchemulsionbutterbruncheggs-benedictclassic
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