Hollandaise Sauce

Prep Time 5 min
Cook Time 3 min
Hollandaise sauce elevates countless dishes with its rich, buttery flavour. This classic French sauce combines egg yolks, lemon juice, and melted butter. Whisking over gentle heat gradually thickens the sauce. For foolproof results, add the butter in a slow, steady stream while whisking constantly. The finished sauce should coat the back of a spoon and have a smooth, velvety texture.

Ingredients

  • 3 egg yolks
  • 1 tbsp (15 mL) lemon juice
  • Pinch cayenne pepper or dry mustard
  • Pinch salt
  • ½ cup (125 mL) butter, melted

Instructions

  • Step 1

    Whisk egg yolks in glass or stainless steel bowl until frothy. Whisk in lemon juice, cayenne pepper and salt.

  • Step 2

    Set bowl over saucepan containing about 1-1/2 inches (4 cm) simmering water (bottom of bowl should not touch water). Heat, whisking constantly, until egg mixture turns pale yellow, thickens slightly and increases in volume. Remove from heat. Slowly whisk in melted butter until sauce is smooth and thickened.

  • Step 3

    Serve warm. Makes approximately 3/4 cup (175 mL).

Nutrition Facts

Per 1 tbsp (15 mL) serving
Calories82
Fat9 g
Saturated Fat5 g
Trans Fat0 g
Carbohydrate0 g
Fibre0 g
Sugars0 g
Protein1 g
Sodium75 mg