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⇤ ← Revision 1 as of 2025-08-25 04:39:58
Size: 1543
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← Revision 2 as of 2025-08-25 04:40:38 ⇥
Size: 1556
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| Deletions are marked like this. | Additions are marked like this. |
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| * 115g unsalted butter, melted and hot | * 115g or 1/2 cup unsalted butter, melted and warm |
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| 1. Melt butter until hot but not boiling. | 1. Melt butter until warm but not boiling. |
Hollandaise Sauce
- Serves: 4
- Contributor: MikeCrute
Ingredients
- 3 egg yolks
- 1 tbsp lemon juice (plus more to taste)
- 1 tsp Dijon mustard (optional, gives a little extra bite)
- 1/4 tsp salt
- Pinch of cayenne pepper
- 115g or 1/2 cup unsalted butter, melted and warm
Instructions
- Melt butter until warm but not boiling.
- In a double boiler, whisk egg yolks, lemon juice, Dijon mustard, salt, and cayenne.
- Slowly stream hot butter into double boiler while whisking constantly.
- Continue mixing until the correct consistency is reached. Hollandaise sauce is done when it’s thick enough to leave a trail when the whisk is removed.
- Taste and adjust seasoning.
- Serve immediately.
Tips
- If the sauce is too thick it can be thinned by adding water a tablespoon at a time.
- If your hollandaise sauce separates, simply whisk an egg yolk in a separate bowl, then slowly add the whisked yolk to the broken sauce, whisking constantly.
| Nutrition Facts | |
| Calories | 0 |
| Fat | 0 |
| Saturated Fat | 0 |
| Cholesterol | 0 |
| Sodium | 0 |
| Carbohydrates | 0 |
| Sugars | 0 |
| Fiber | 0 |
| Protein | 0 |
CategoryRecipesSauces