Hollandaise Sauce

With melted butter, egg yolks, lemon juice, and a pinch of cayenne pepper, this Hollandaise Sauce is rich, creamy, & velvety smooth with a hint of heat. Perfect for topping eggs benedict & roasted veggies.

Prep Time10

Total Time10

Course: Condiment

Cuisine: American

Keyword: hollandaise sauce, hollandaise sauce recipe

Servings: people (approximately 1 & 1/2 cups total)

Ingredients

1 & 1/2 cups unsalted butter , sliced or cubed
6 large egg yolks (just the yolks)
4 teaspoons water
4 teaspoons fresh lemon juice , plus more to taste
1 teaspoon mustard , optional
1/8 teaspoon cayenne (or a few drops of hot sauce), plus more to taste
Coarse salt and freshly ground pepper , to taste

Instructions

Melt butter in a small pot over medium heat until it’s foamy but not yet beginning to brown, about 3 minutes.
Place egg yolks and the water in a blender. Start blending, and, working very slowly, add the hot melted butter until it’s all incorporated. (If it starts to get too thick to blend, add 1/2 teaspoon of water at a time.)
Add to the blender lemon juice, mustard, and cayenne, though feel free to adjust the amounts to taste, and season with salt and pepper.
Quickly pulse 2 or 3 times to incorporate.
Use as desired.

Nutrition