Classic Hollandaise Sauce Recipe
This Classic Hollandaise Sauce Recipe is a staple in many brunch menus and is traditionally served with eggs Benedict or asparagus. The sauce is made by emulsifying egg yolks, lemon juice, and unsalted butter to create a velvety, creamy sauce that's perfect for drizzling over your favorite dishes.
Ingredients
- 4 egg yolk
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- Pinch cayenne
- ½ cup unsalted butter, cut into thirds, softened to room temperature
Instructions
- Prepare an egg yolk mixture by mixing egg yolks with lemon juice, salt, and cayenne. Combine well by whisking.
- Place the bowl over barely simmering water and add one piece of butter. Bowls should not have water touching the bottom. Using a whisk, rapidly stir the sauce until the butter melts and it becomes thick.
- As you add the remaining butter, stir continuously until it has melted.
- Stir frequently until the sauce thickens and reaches 160°F after 2 minutes.
- Serve the warm hollandaise sauce over the fried chicken.