Wonderful and simple hollandaise sauce. I like my hollandaise sauce tart and spicy, so I adjust the amount of cayenne pepper and lemon juice to my preference. Depending on what you put it on, it can serve 2 to 4. On my eggs Benedict, I use it. It’s the greatest I’ve ever eaten, and unlike some hollandaise sauces, it isn’t tasteless!
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup very cold butter, divided
- 2 egg yolks
- 1 ½ tablespoons fresh lemon juice
- 1 ½ tablespoons water
- 1 pinch ground cayenne pepper, or more to taste
Instructions
- Combine 1/4 cup butter, egg yolks, lemon juice, and water in a saucepan over low heat. Cook, stirring constantly, until butter is melted, about 5 minutes. Add remaining 1/4 cup butter and continue to cook, stirring constantly, until butter is melted and incorporated, about 5 minutes. Season with cayenne pepper.
- Substitute white pepper for the cayenne pepper, if desired.
Reviews
Cook until thickened
Made it as written and Hollandaise was a big hit!
Easy and perfect. No changes needed. Love it.
Love this! So easy and taste great. I added just a little yellow mustard.
I this recipe, as is, and it was outstanding. Wonderfully easy and very tasty!!
this was very easy and yummy. Almost foolproof. The only thing is you really do have to stir constantly. I am a little bit of a wimp so I substituted some smoked paprika for the cayenne pepper. Really like that!
Very easy, very good.
Adding Chalulu sauce to this is a terrible idea. Add a little extra cayenne instead if you want it spicier. If it’s runny it’s because you are in too big of a hurry. Slow down and let the eggs thicken and the water steam off. It’s delicious and so much easier than the old double boiler method!
This was very easy and it was delicious on Eggs Royale.
This was my first time making Hollandaise. It came out great! I have a history of struggling with egg and heat when you don’t want to scramble them. We added some Chalula sauce to zip it up a bit and served it over shirred eggs, ham and English muffin with a paprika garnish. VERY easy recipe to obtain a gourmet feel.
It was not bad for a quick recipe – but it seemed a little watery. I am about 50/50 on if I would make again.
Good recipe! It tasted great with my breakfast poutine. I think with some recipes I may use less lemon juice.
Too runny. Use less water
Yum! I could’ve skipped dinner and pretended this was soup, and eaten it all by myself! Super easy too.
This will be my always go to recipe . Easy to remember the ingredients. Served it at a dinner party over asparagus, everyone loved it.
Perfect every time! I use the recipe exactly as written.
Loved this simple recipe that brightened up my dish. I forgot to add water and it separated a little, but maybe because I stopped to reheat it a couple times. It was really smooth before I started my reheating. NO MICROWAVE, and quick and simple. I chopped some arugula, left it uncooked and added a sauteed green onion to that, dropped my fried eggs on that and added the sauce. Great!
Very easy but way too much lemon. Next time I’m going to use only 1/2 a tablespoon!
Super runny.
I would definitely recommend this recipe. I like the extra flavor of the lemon juice as well.
We thought this was very nice. I made half a recipe, and it was easy to make and tasted quite like what we thought it would. I served it over chicken because hollandaise doesn’t always have to go over eggs. I would make this again. Don’t forego the cayenne because it adds the zing that I think this needed. Thank you so much for this quick and easy way to make a hollandaise!