Hollandaise Sauce Recipe

Cooking Directions

• STEP 1.Melt the butter in a saucepan over low heat until it is completely melted.
• STEP 2.In a separate bowl, whisk together the egg yolks and lemon juice until well combined.
• STEP 3.Slowly pour the melted butter into the egg yolk mixture, whisking constantly.
• STEP 4.Continue whisking until the sauce thickens and becomes smooth.
• STEP 5.Season with salt and cayenne pepper to taste.
• STEP 6.Serve immediately or keep warm in a double boiler until ready to use.

Cooking Tips

• Make sure to whisk the egg yolks and lemon juice vigorously to prevent curdling.
• If the sauce becomes too thick, add a tablespoon of warm water and whisk until desired consistency is reached.
• To store, transfer the sauce to an airtight container and refrigerate for up to 2 days.
• Reheat the sauce gently over low heat, whisking constantly, before serving.

Storage and Serving

• Hollandaise sauce is best served immediately after making.
• It can be stored in the refrigerator for up to 2 days.
• To serve, drizzle the sauce over eggs Benedict, steamed vegetables, or grilled fish.
• It can also be used as a dip for artichokes or as a topping for roasted asparagus.