Photo by Chelsie Craig, styling by Judy Mancini
This creamy, classic hollandaise sauce recipe is the perfect complement for seafood, green veggies, and of course, eggs Benedict.
Recipe information
Yield
Makes about 1 cup
Ingredients
1
cup (2 sticks) unsalted butter
2
large egg yolks
1
Tbsp. fresh lemon juice, plus more (optional)
Cayenne pepper
Kosher salt and freshly ground black pepper
Need to make a substitution?
Preparation
Melt butter in a small saucepan over medium heat. Remove pan from heat; keep warm. Whisk egg yolks, 1 Tbsp. lemon juice, and 1 Tbsp. hot water in a medium metal bowl. Place bowl over a saucepan of barely simmering water (do not allow bottom of bowl to touch the water). Drizzle in the melted butter 2 Tbsp. at a time, whisking constantly, until all of the butter is fully incorporated and the sauce is thick. Season to taste with cayenne, salt, and pepper; add more lemon juice, if desired. Serve immediately.