Hollandaise Sauce

Name: Hollandaise Sauce
Prep time: 5 min
Cook time: 10 min
Yield: 200 ml
Cuisine: French
Ingredients: 3 Egg yolk; 1 tbsp Lemon juice; 1 pinch Dry mustard; 1 pinch Cayenne pepper; 1 pinch Salt; 120 g (½ c) Butter, melted

Hollandaise sauce is a creamy, rich preparation, perfect for topping eggs Benedict, asparagus, or grilled fish.

Its silky texture and balance between lemon acidity and buttery sweetness make it a cornerstone of classic French cuisine.

Made with carefully emulsified egg yolks and gradually added melted butter, this sauce is a testament to culinary simplicity and elegance.

🥄 5 min. 🔥 10 min. 🍽️ 200 ml

Ingredients

Egg yolk

1 tbsp

Lemon juice

1 pinch

Dry mustard

1 pinch

Cayenne pepper

1 pinch

Salt

120 g (½ c)

Butter, melted

Steps

1. In a glass bowl, whisk the , , , and until frothy.

2. Whisk in the .

3. Place the bowl over a saucepan of barely simmering water.

🔥 The bottom of the bowl must not touch the water

4. Heat, whisking constantly, until the mixture turns pale yellow, thickens slightly, and increases in volume.

5. Take the bowl off the heat.

6. While whisking, slowly add the until the sauce is smooth and thickened.

7. Place plastic wrap touching the surface of the sauce while waiting to serve.