Mmmmm… butter and eggs melted together until creamy- what could be more delicious? This hollandaise sauce is a regular at our table because it is easy to make and full of proteins and fats. It also really dresses up seafood, vegetables and breakfast dishes.
Some of my favorite uses for Hollandaise sauce are: On Eggs Benedict , on asparagus, and on salmon with cauliflower rice.
I didn’t attempt making Hollandaise sauce for a long time, but now I wish I had tried it much sooner. This recipe is easy and fast… let me know what you think!
- 4 Egg Yolks
- 1 stick (1/2 cup) melted butter
- 2-3 tsp fresh squeezed lemon juice
- Salt and pepper
- Melt butter and make sure it is warm but not too hot.
- In a medium bowl, whisk egg yolks with lemon juice and spices until smooth.
- Put the bowl with the egg yolks on top of a small pan of boiling water (make sure the bowl doesn't touch the water) or in a double boiler.
- Whisk the egg yolks constantly while slowly adding the melted butter in.
- Once well incorporated, continue to whisk for 2-3 minutes (approx) until it starts to thicken.
- Use immediately, or remove from heat and cover until serving.
- If it thickens or starts to separate, mix in a ½ tsp or so of warm water before serving.