Hollandaise Sauce
A creamy and rich hollandaise sauce perfect for drizzling over eggs or vegetables.
Ingredients
- egg yolks (3 )
- fresh lemon juice (1.5 tablespoons)
- unsalted butter (4 tablespoons)
- unsalted butter (0.75 cup)
- salt (0 )
- ground white pepper (0 )
Instructions
- Gather all ingredients.
- Place egg yolks into a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice until combined.
- Add 2 tablespoons cold butter to the egg mixture, then place the pan over very low heat. Whisk constantly while butter melts; continue whisking until the mixture is thick enough to see the bottom of the pan between strokes.
- Remove the pan from heat. Whisk in remaining cold butter, 1 tablespoon at a time, until incorporated.
- Whisk in melted butter a little bit at a time.
- Season with salt and white pepper.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 450
- fat: 49 g
- sats: 30 g
- carbs: 1 g
- fibre: 0 g
- protein: 3 g
- salt: 0 g