Hollandaise Sauce
All you need to know to make the best Hollandaise Sauce within minutes - drizzle on top of a poached egg for the ultimate breakfast at home!
Servings: 15 Servings
Calories: 97kcal
Equipment
Ingredients
Hollandaise Sauce
- 4 Egg Yolks at room temperature
- ¾ cup Unsalted Butter
- Pinch Cayenne pepper
- 2 teaspoon Lemon Juice
- Salt to taste
Instructions
- Place the room temperature yolks in a small bowl
- Melt butter in a saucepan or in a microwave and allow to cool
- Using the immersion blender, blend yolks for a couple of moments, then continue blending while drizzling in melted butter VERY slowly in a steady stream until fully incorporated.
- Add cayenne, lemon juice and salt to taste- then blend one more time Use immediately or place in the fridge to store for a maximum of 2-3 days
- As it will firm in the fridge, make sure to carefully reheat for the best texture.
Nutrition
Calories: 97kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 4mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
