Ingredients for Hollandaise Sauce
- 3 large egg yolks
- Water
- 2 tablespoons fresh lemon juice
- 1 cup (2 sticks) unsalted butter, melted
- 1/4 teaspoon salt
- White Pepper
- Paprika
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How to Make Hollandaise Sauce
- Fill a saucepan with about 2 inches of water and bring to a simmer. This will be your double boiler.
- In a heatproof bowl, whisk together the egg yolks, lemon juice, salt, and cayenne pepper until light and frothy.
- Place the bowl over the simmering water, ensuring the bottom of the bowl doesn't touch the water. Whisk constantly with a whisk, ensuring the mixture doesn't become too hot.
- Slowly drizzle in the melted butter, whisking continuously until the sauce thickens to a creamy consistency. This should take about 5-7 minutes.
- Remove from heat and stir in the chopped chives. Season to taste with additional salt and pepper.
- Serve immediately over steamed asparagus, fresh vegetables, or poached seafood like salmon.
- **Troubleshooting:** If your sauce starts to separate, whisk in 1 tablespoon of boiling water while whisking vigorously. Alternatively, whisk another egg yolk in a separate bowl and slowly whisk it into the separated mixture, then return the bowl to the double boiler.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
0g
Fat
114g
Carbs
0g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Very Low Carbs Sauces Condiments Etc Eggs Dairy Fruit American Easy Fall Holiday Event Spring Vegetarian Eggs Stove Top Dietary Seasonal Low Carb Midwestern Free Of Something Low In Something Citrus Lemon Equipment Presentation Served Hot
