Hollandaise Sauce

Hollandaise is a rich, buttery sauce made with egg yolks and lemon juice, whisked together over gentle heat. It's most famously used for Eggs Benedict, but also pairs beautifully with vegetables and fish.

1. Whisk the Egg YolksWhisk the egg yolks and lemon juice together in a heatproof bowl until thickened.

2. Add ButterPlace the bowl over simmering water (double boiler). Slowly whisk in the melted butter until the sauce thickens.

3. SeasonRemove from heat and season with salt and cayenne pepper. Serve immediately.

Egg Yolks3 count

- Dairy

Lemon Juice1 tbsp

- Produce

Butter1/2 cup

- Dairy

Salt1/4 tsp

- Spices

Cayenne Pepper13/100 tsp

- Spices

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Hollandaise Sauce