Breakfast & Brunchbellyfull
Hollandaise Sauce
With melted butter, egg yolks, lemon juice, and a pinch of cayenne pepper, this Hollandaise Sauce is rich, creamy, & velvety smooth with a hint of heat. Perfect for topping eggs benedict & roasted veggies.
👥 6 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 10 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- blender
📝 Preparation Steps
1
Melt butter in a small pot over medium heat until it’s foamy but not yet beginning to brown, about ⏱️ 3 minutes.
2
Place egg yolks and the water in a blender. Start blending, and, working very slowly, add the hot melted butter until it’s all incorporated. (If it starts to get too thick to blend, add 1/2 teaspoon of water at a time.)
large egg yolks (just the yolks)6water4 teaspoons
3
Add to the blender lemon juice, mustard, and cayenne, though feel free to adjust the amounts to taste, and season with salt and pepper.
fresh lemon juice (, plus more to taste)4 teaspoonsmustard (, optional)1 teaspoon
4
Quickly pulse 2 or 3 times to incorporate.
5
Use as desired.
Nutrition Facts
calories
463 kcal
fat Content
51 g
serving Size
1 serving
fiber Content
0.1 g
sugar Content
0.2 g
sodium Content
24 mg
protein Content
3 g
trans Fat Content
2 g
cholesterol Content
306 mg
carbohydrate Content
1 g
saturated Fat Content
31 g
unsaturated Fat Content
16 g
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