Easy Hollandaise Sauce Recipe

Ingredients

• 3 large egg yolks
• 1.5 tablespoons fresh lemon juice
• 4 tablespoons unsalted butter, chilled
• 0.75 cup unsalted butter, melted
• salt and ground white pepper to taste

Instructions

1. Prepare all of your ingredients.
2. In a small, heavy saucepan, whisk the egg yolks until they become light lemon yellow and slightly thickened, approximately 1 minute. Incorporate 1 to 1½ tablespoons of lemon juice, adjusting to your preferred level of tartness.
3. Introduce 2 tablespoons of cold butter to the egg mixture. Position the pan over very low heat, whisking continuously until the butter is completely melted and the mixture thickens sufficiently to reveal the bottom of the pan between strokes. If the mixture begins to thicken too rapidly or appears grainy, briefly remove it from the heat and whisk in 1 teaspoon of cold water.
4. Take the pan off the heat source. Incorporate the remaining cold butter, 1 tablespoon at a time, whisking until each addition is fully incorporated and the sauce is smooth.
5. Slowly whisk in the melted butter, starting with a few drops and gradually increasing to a slow, steady stream. Continue whisking vigorously to develop a thick and smooth sauce. If the sauce gets too thick, whisk in warm water, 1 teaspoon at a time, to reach the consistency you prefer.
6. Add salt and white pepper to taste. Serve right away for best results.

Nutrition

• Calories: 450 kcal
• Fat Content: 49 g
• Fiber Content: 0 g
• Sugar Content: 0 g
• Sodium Content: 12 mg
• Protein Content: 3 g
• Cholesterol Content: 276 mg
• Carbohydrate Content: 1 g
• Saturated Fat Content: 30 g
• Unsaturated Fat Content: 0 g