Classic Hollandaise Sauce

A smooth, buttery sauce that's perfect for drizzling over eggs benedict or asparagus.

5m

Prep Time

5m

Cook Time

1

Servings

Ingredients

3 egg yolks

1 tablespoon lemon juice

1/2 cup unsalted butter, melted and cooled

1/8 teaspoon cayenne pepper

Salt to taste

Instructions

Step 1

In a small saucepan, whisk the egg yolks and lemon juice together until smooth.

Step 2

Place the saucepan over low heat and continue whisking until the mixture thickens and doubles in volume.

Step 3

Slowly drizzle in the melted butter while continuing to whisk, until the sauce has a silky texture.

Step 4

Add cayenne pepper and salt to taste.

Step 5

Serve immediately over your favorite dish.