This classic French Mother Sauce is not only perfect for Eggs Benedict, but also pairs well with steamed vegetables, such as asparagus. My technique for Hollandaise sauce uses cold, cubed butter to ensure the best emulsification.
Hollandaise sauce is not only perfect for Eggs Benedict, but also pairs well with steamed vegetables, such as asparagus. Try my fail proof method.
- 3 large egg yolks
- 1 tbsp lemon juice
- 1 tbsp water
- 1 stick cold, unsalted butter, cubed
- Pinch of cayenne pepper
- Kosher salt
- Set up double-boiler: Bring 1-2 inches of water to a simmer in a medium sauce pan. Use a stainless steel or glass bowl wide enough to sit on top of the pot to create a double-boiler.
- Whisk: Whisk egg yolks, lemon juice and water in a bowl until lightened in color, about 2-3 minutes.
- Cook: Place bowl over water and whisk constantly until mixture is pale yellow and thickened, about 3-5 minutes. Remove from heat, as needed, to prevent eggs from overcooking.
- Add butter: Off heat, whisk in a piece of butter until combined. Continue to incorporate butter one piece at a time, taking the bowl on and off the heat, as needed.
- Season & serve: Season with cayenne and salt. Try this with my Prosciutto Eggs Benedict on Challah. Enjoy.
- Serving Size: 2 tbsp
- Calories: 122
- Sugar: 0g
- Sodium: 24mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 0g
- Protein: 1g
Keywords: hollandaise, eggs, butter, French, sauce