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Home/Recipes/Hollandaise Sauce

Hollandaise Sauce

Hollandaise sauce enjoys the reputation of being difficult to make. I'm here to show you that it is actually very simple.

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20DifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

Hollandaise Sauce
 2 egg YOLKS
 2 tbsp filtered water
 1 stick unsalted butter
 ½ juice from half of a lemon
 ¼ tsp cayenne pepper (to taste)
 ¼ tsp salt & pepper (to taste)

1

Add egg yolks, butter, lemon juice, and water to a cold pot

2

Place pot over MEDIUM-LOW heat and whisk slowly and continuously until the butter has melted. Continue to whisk, about 5 minutes, until sauce steams and is thick enough to coat the back of a spoon

3

Remove pot from heat, whisk in cayenne, salt, and pepper to taste. Serve warm

  • This recipe makes about 1 cup of sauce, which is ideal for about 3 healthy servings of eggs benedict, or 1/3 cup per pair of muffins
  • The sauce is only good when it is fresh and is basically "gone" once it gets too cool, so try and make just enough for the number of guests you will serve. You can make the sauce ahead of time and keep it warm in a thermos, or another well-insulated container like a Yeti.

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Ingredients

Hollandaise Sauce
 2 egg YOLKS
 2 tbsp filtered water
 1 stick unsalted butter
 ½ juice from half of a lemon
 ¼ tsp cayenne pepper (to taste)
 ¼ tsp salt & pepper (to taste)

Directions

1

Add egg yolks, butter, lemon juice, and water to a cold pot

2

Place pot over MEDIUM-LOW heat and whisk slowly and continuously until the butter has melted. Continue to whisk, about 5 minutes, until sauce steams and is thick enough to coat the back of a spoon

3

Remove pot from heat, whisk in cayenne, salt, and pepper to taste. Serve warm

Hollandaise Sauce
IngredientsDirections

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