Classic Hollandaise Sauce
Created by Sue on May 6, 2013
- Servings: 6
- Prep Time: 5m
- Cook Time: 2m
- Recipe #9469
Ingredients
- 4 large egg yolks
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 12 tablespoons unsalted butter (melted)
- Pinch of cayenne or a few drops of hot pepper sauce
- Kosher salt
How to Make
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Step 1: In the top of a double boiler with simmering water below, whisk the yolks, lemon juice, and mustard until thoroughly combined.
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Step 2: Add the melted butter in a thin stream, whisking constantly, until it is just thick enough that your whisk leaves a little bit of a trail. This should only take a couple of minutes.
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Step 3: Whisk in the cayenne/sauce and season to taste with salt.
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Step 4: If the sauce is too thick or tries to break, try adding hot boiling water a few drops at a time to bring it back together. Also, make the sauce as close as possible to the time you will serve it, as it doesn't hold very well.
Nutritional Facts
- Serving Size: 1 (45.7 g)
- Calories 241.8
- Total Fat - 26.1 g
- Saturated Fat - 15.7 g
- Cholesterol - 184 mg
- Sodium - 18.1 mg
- Total Carbohydrate - 0.8 g
- Dietary Fiber - 0 g
- Sugars - 0.2 g
- Protein - 2.1 g
- Calcium - 22.3 mg
- Iron - 0.3 mg
- Vitamin C - 2 mg
- Thiamin - 0 mg