Classic Hollandaise Sauce

"Thick, creamy hollandaise sauce is a great way to take your next brunch from boring to gourmet. It’s a lot easier to make than most people think."

RENEE NICOLE'S KITCHEN

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INGREDIENTS

– 6 ounces of butter – 3 egg yolks – 2 TBSP lemon juice – 1 TBSP dry white wine – pinch of salt – pinch of white pepper – dash of cayenne pepper

Yield

prep time

15 MINUTES

total time

6 SERVINGS

Hollandaise Sauce

15 MINUTES

1. Start by softening the butter. Chop the butter into 1 tablespoon sized chunks and place them all into a 4 cup glass measuring cup. Microwave it for 30 seconds on defrost (which is 30% power, not 50% power). Pull it out and stir. Microwave for another 30 seconds on defrost, pull it out and stir. The butter should be soft, but not melted to a liquid form or separated.

Instructions

2. Add the egg yolks into a cold pan. Add the lemon juice, white wine, and salt to the eggs and whisk thoroughly.

Instructions

3. Place the pan over a burner on the lowest heat setting possible. Start whisking and don't stop until it's done.

Instructions

4. The sauce will get foamy and lighten in color, turn creamy. then thicken. Keep whisking! Once it is thick enough that you can clearly see the bottom of the pan for a second or two after the whisk has scraped it, you'll know it's done.

Instructions

5. Remove the pan from the heat by turning it off the gas burner, or moving the pan to a trivet or a wooden cutting board if cooking with electric.

Instructions

6. Continue whisking and immediately begin adding the butter about 2 - 3 tablespoons at a time.

Instructions

7. Keep whisking until all the butter has been added.

Instructions

8. Add a pinch of white pepper and a dash of cayenne pepper, then taste and adjust as necessary.

Instructions

9. Keep the sauce warm until ready to serve.

Instructions

Serve over my Easy Oven Asparagus

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Enjoy!

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