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A rich and creamy hollandaise sauce, silky in texture with a buttery, tangy flavor, perfect for drizzling over eggs or vegetables.

Hollandaise Sauce

Rich, creamy, and velvety, this classic Hollandaise Sauce is the perfect topping for eggs, vegetables, or seafood. With its buttery flavor and a touch of lemon, it’s the star of any brunch or special occasion. Download now and master this elegant sauce like a pro.
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Prep Time 5 minutes
Cook Time 10 minutes
Course Sauce
Cuisine French
Servings 4 servings (approximately 1 cup)
Calories 220 kcal

Ingredients
  

  • ½ cup unsalted butter
  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard (optional)
  • Salt and white pepper to taste

Instructions
 

  • In a small saucepan, melt the butter over low heat. Once melted, remove from heat and set aside.
  • In a heatproof bowl, whisk the egg yolks and lemon juice together until smooth.
  • Place the bowl over a pot of simmering water (double boiler method), ensuring the bowl doesn't touch the water. Whisk constantly until the egg mixture thickens, about 3-4 minutes.
  • Slowly drizzle the melted butter into the egg mixture while continuously whisking to emulsify the sauce.
  • Stir in Dijon mustard (if using) and season with salt and white pepper to taste.
  • Serve immediately over eggs Benedict, steamed asparagus, or grilled seafood. Enjoy your homemade Hollandaise Sauce!