Creamy Classic Hollandaise Heaven
Indulge in the velvety richness of this classic Hollandaise sauce, perfect for drizzling over eggs Benedict or steamed asparagus. The buttery and tangy combination of egg yolks and lemon juice creates a luxurious sauce that elevates any dish. Whether you’re serving brunch or a gourmet dinner, this versatile sauce is sure to impress your guests and add a touch of elegance to your meal.
ingredients
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup unsalted butter, melted and warm
- Pinch of salt
- Pinch of cayenne pepper (optional)
- Freshly ground black pepper (to taste)
steps
- 1.
In a heatproof bowl, whisk egg yolks and lemon juice together until pale and thickened, about 2-3 minutes.
- 2.
Place the bowl over a pot of simmering water (double boiler) ensuring the bottom doesn’t touch the water.
- 3.
Slowly drizzle in the warm melted butter while whisking continuously until the sauce is thick and smooth.
- 4.
Season with salt, cayenne pepper, and freshly ground black pepper to taste.
- 5.
Serve immediately or keep warm over very low heat, whisking occasionally.
