Description
A rich and buttery sauce, perfect for drizzling over eggs, croissants, or vegetables.
Ingredients
Scale
- 3 large Egg Yolks
- 1 tablespoon Lemon Juice
- 1/2 cup Unsalted Butter
- to taste Salt
Instructions
- Place egg yolks and lemon juice in a food processor. Blend until well combined and slightly frothy, about 30 seconds.
- While the motor is running, slowly drizzle in melted unsalted butter, adding 1-2 tablespoons at a time. Blend for 30 seconds after each addition until thick and emulsified.
- Turn off the processor and taste the sauce. Add salt and additional lemon juice as needed, blending briefly to incorporate.
- Pour the warm Hollandaise sauce over your favorite breakfast items, such as poached eggs, croissants, or roasted vegetables.
Notes
- Always opt for the freshest eggs for the best results.
- Add vinegar as a substitute for a different flavor twist.
- Consider using cultured butter or clarifying it for a lighter texture.
- Adjust the salt to cater to your personal taste preferences.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauces
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup
- Calories: 350
- Sugar: 0g
- Sodium: 80mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 210mg