Hollandaise Sauce
A silky, lemon-kissed Hollandaise Sauce that elevates any breakfast or brunch dish with its velvety texture and bright flavors. Ready in under 20 minutes.
Ingredients
- 3 large egg yolks room temperature; pasteurized if cautious
- 0.5 cup unsalted butter grass-fed or ghee
- 1 Tbsp fresh lemon juice about half a lemon
- Pinch sea salt to taste
- Pinch white pepper or cayenne for gentle heat
- 0.5 tsp Dijon mustard optional; adds depth
Instructions
- Gently melt the butter in a small saucepan on low heat until liquid and starting to foam.
- Simmer water in a pot, place a heatproof bowl over it (do not touch the water).
- Whisk egg yolks with lemon juice in the bowl until light and thick, about 1-2 minutes.
- Slowly pour warm butter into the yolk mixture while whisking to form an emulsion.
- Remove from heat, whisk in salt, white pepper, and Dijon mustard if using. Adjust seasoning to taste.
- Transfer sauce to a jug or thermos to keep warm. Rewarm gently over bain-marie if needed.
Notes
Whisk at around 65°C for a stable emulsion. Store leftovers in an airtight container in the refrigerator for up to 2 days. Do not freeze as it can cause the sauce to split.
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