Hollandaise Sauce
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 7egg yolks, at room temperature
- 1cup unsalted butter
- Pinch cayenne, or to taste
- Lemon juice, to taste
- Salt, to taste
Nutritional analysis per serving (8 servings)
242 calories; 26 grams fat; 15 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 96 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put yolks into a small container into which you can fit an immersion blender, or into the jar of a blender.
- Step 2
Melt the butter in a small saucepan set over medium heat, then allow it to cool for a few minutes.
- Step 3
Process the yolks for a couple of seconds, then continue to run the blender as you add the melted butter in a slow and careful stream, until you have a thin, emulsified sauce. Add the cayenne, lemon juice and salt to taste, blend again to combine and keep at room temperature until ready to use.
Private Notes
Comments
Recipe from these folks' scallop/duck dish.... includes the lemon juice 7 egg yolks, at room temperature 1 cup unsalted butter Pinch cayenne, or to taste 1 tablespoon lemon juice, or to taste Salt, to taste
Ingredients list doesn’t include lemon juice. How much?
Serving 2 or 3: 4 eggs 1/2 cup butter 1 Tbsp lemon juice
My go-to hollandaise sauce recipe and technique. I used juice of a whole lemon. It was definitely a “lemon forward” hollandaise, but nicely so, I thought. I used an immersion blender and blended the yolks and lemon juice for almost a minute until they were a more pale yellow. I understand that gives the sauce a bit more body. This made plenty for 8 eggs Benedict and also a healthy drizzle on everyone’s home fries!
My family’s Xmas morning tradition was eggs Ben and everyone had a job - toasting ems, sautéing the ham, poaching the eggs, and me making the “Holiday Sauce.” I used the Betty Crocker cookbook my mother owned since the 60s which I now do by ❤️. Yolks blended with lemon juice in a double boiler (or a bowl over a pot of simmering water) then add cold butter chunk by chunk until it’s worthy of the group project. We like it lemony. If for some reason it breaks take it off the heat, whisk in a few drops of the simmering water until it’s once again magical. Get everyone to the table with a mimosa.
I followed the directions and recipe. This doesn’t taste like hollandaise to me.