Description
A classic French sauce made from egg yolks, butter, and lemon juice.
Ingredients
Scale
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 cup unsalted butter, melted
- Salt, to taste
- White pepper, to taste
Instructions
- In a heatproof bowl, whisk together egg yolks and lemon juice.
- Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water.
- Whisk continuously until the mixture thickens.
- Slowly drizzle in melted butter while whisking until fully combined.
- Season with salt and white pepper to taste.
- Serve immediately or keep warm until ready to use.
Notes
- For a thicker sauce, use more egg yolks.
- Serve with eggs Benedict or steamed vegetables.
- Can be made ahead and gently reheated.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 0g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 60mg
Keywords: hollandaise sauce, French sauce, egg yolk sauce