🍽️
French
Hollandaise Sauce
The classic butter emulsion sauce for eggs Benedict. Rich, lemony, and deeply satisfying.
25 min
Total time
4
Servings
10 min
Prep
15 min
Cook
intermediatebreakfast
Source: Famishly Kitchen
Ingredients
4 servings
- 3 egg yolks
- 120 ml butter
- 15 ml lemon juice
- pinch cayenne
- to taste salt
Make it your way
Instructions
- Step 1.Melt butter and keep warm.
- Step 2.Whisk egg yolks with lemon juice in a heatproof bowl over barely simmering water.
- Step 3.Whisk constantly until pale and slightly thickened, 3-4 min.
- Step 4.Remove from heat and slowly drizzle in warm butter while whisking.
- Step 5.Season with cayenne and salt. Serve immediately.
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