Hollandaise Sauce
Serving Size:10 |Prep Time:10minutes|Cook Time:10minutes
Directions
  1. In a small bowl mix the egg yolks, lemon juice, water, salt, and cayenne pepper. Whisk until smooth and place the mixture into a blender.
  2. Melt the butter on the stovetop in a small sauce pot. Do not let the butter boil.
  3. On lowest speed pour the melted butter into the egg mixture very slowly until all the butter is incorporated.
  4. Adjust seasoning to taste.
  5. This is an emulsified sauce. It only holds for a very short time.
  6. Serve immediately.
Chef’s Narrative
A rich blend of eggs and butter make a creamy, decadent sauce, delicious on veggies or atop Eggs Benedict.
Recipe Substitutions
Ingredients
  • 3Gwendolyn’s™ organic egg yolks
  • 1tablespoonlemon juice
  • 2tablespoonswater
  • ½teaspoonsalt
  • 1/8teaspooncayenne pepper
  • 8ouncesLulubelle’s™ Creamery unsalted butter
AllergensEggs, Milk