Name: Classic Hollandaise Sauce Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3 large egg yolks; 1 tablespoon water; 1 cup unsalted butter, melted; 1 tablespoon fresh lemon juice; 1/4 teaspoon cayenne pepper; Salt, to taste

Learn how to make the perfect classic Hollandaise sauce with this easy recipe. Made with egg yolks, butter, lemon juice, and a touch of cayenne pepper, this rich and creamy sauce is perfect for elevating your brunch or dinner dishes. Serve it over eggs Benedict, steamed asparagus, or grilled fish for a decadent and delicious meal.

Ingredients

3 large egg yolks
1 tablespoon water
1 cup unsalted butter, melted
1 tablespoon fresh lemon juice
1/4 teaspoon cayenne pepper
Salt, to taste

Directions

In a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together the egg yolks and water.
Continue to whisk vigorously until the yolks thicken and become pale in color, about 2 minutes.
Slowly drizzle in the melted butter, whisking constantly, until the sauce is thickened and emulsified.
Remove from heat and whisk in the lemon juice, cayenne pepper, and salt.
Taste and adjust seasoning if needed.
Serve the Hollandaise sauce immediately or keep it warm in a thermos or a heatproof dish placed over warm water until ready to use.

Interesting Facts

Hollandaise sauce is one of the five sauces in French cuisine called 'mother sauces'.

It is believed to have originated in the 17th century in the Netherlands and later became popular in France.

The key to a perfect Hollandaise sauce is to whisk the ingredients continuously and adjust the heat to prevent the eggs from curdling.

If the sauce becomes too thick, you can thin it out with a little warm water or lemon juice.