Ingredients for Easiest Ever Hollandaise Sauce
- 1 cup (2 sticks) unsalted butter, cut into small pieces
- Lemon, Juice Of
- 1/4 teaspoon salt
- White Pepper
- 4 large egg yolks
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How to Make Easiest Ever Hollandaise Sauce
- Cut 1 cup (2 sticks) of unsalted butter into small pieces and let it come to room temperature.
- In the top of a double boiler (or a heatproof bowl set over a pan of simmering water), whisk together 4 large egg yolks, 2 tablespoons of fresh lemon juice, 1/4 teaspoon of salt, and a pinch of freshly ground black pepper.
- Add 1 tablespoon of the room-temperature butter to the egg yolk mixture.
- Cook, whisking constantly with a wooden spoon or wire whisk, over very low heat. The water in the double boiler should be simmering gently; the bottom of the bowl should not touch the water.
- As the first tablespoon of butter melts and the sauce starts to thicken slightly, gradually whisk in the remaining butter, a tablespoon at a time, ensuring each addition is fully incorporated before adding more.
- Continue whisking and cooking until the sauce is thick and glossy, about 2 more minutes. It should coat the back of a spoon.
- Immediately remove from heat and serve immediately over your favorite vegetables like asparagus, broccoli, or broiled tomatoes.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
4g
Fat
417g
Carbs
1g
