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# 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
 1. Melt butter until warm but not boiling.
 1. In a double boiler, whisk egg yolks, lemon juice, Dijon mustard, salt, and cayenne.
 1. Slowly stream hot butter into double boiler while whisking constantly.
 1. 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.
 1. Taste and adjust seasoning.
 1. 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.

<table>
<tr class="header"><td colspan="2"><b>Nutrition Facts</b></td></r>
<tr><td><b>Calories</b></td><td>0</td></tr>
<tr><td><b>Fat</b></td><td>0</td></tr>
<tr><td><b>Saturated Fat</b></td><td>0</td></tr>
<tr><td><b>Cholesterol</b></td><td>0</td></tr>
<tr><td><b>Sodium</b></td><td>0</td></tr>
<tr><td><b>Carbohydrates</b></td><td>0</td></tr>
<tr><td><b>Sugars</b></td><td>0</td></tr>
<tr><td><b>Fiber</b></td><td>0</td></tr>
<tr><td><b>Protein</b></td><td>0</td></tr>
</table>

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CategoryRecipesSauces