Description
A classic, rich, and creamy Hollandaise sauce, perfect for enhancing the flavor of dishes like eggs Benedict, steamed vegetables, or grilled fish.
Ingredients
Egg yolks: 3
Lemon juice: 1 tbsp
Dijon mustard: 1/2 tsp
Cayenne pepper: A pinch
Unsalted butter, melted: 1/2 cup
Salt to taste
Instructions
Blend Yolks: In a blender, combine egg yolks, lemon juice, Dijon mustard, cayenne pepper, and salt. Blend until smooth.
Add Butter: With the blender running, slowly pour in melted butter until the sauce thickens and emulsifies.
Adjust Seasoning: Taste and adjust salt or lemon juice as needed.
Serve: Serve immediately over eggs Benedict, steamed vegetables, or grilled fish.
Notes
– Ensure that the butter is melted before adding it gradually to the egg yolk mixture.<br> – Adjust salt and lemon juice according to personal taste preferences.
- Prep Time: 10 minutes
- Category: Sauce
- Method: Blender
- Cuisine: French
Nutrition
- Calories: 150
- Sodium: 100mg
- Fat: 14g
- Protein: 2g