Description
A rich and creamy sauce made from eggs, butter, and lemon juice.
Ingrédients
L'échelle
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Salt to taste
- Cayenne pepper to taste
Instructions
- In a heatproof bowl, whisk the egg yolks and lemon juice together.
- Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water.
- Whisk continuously until the mixture thickens.
- Slowly add the melted butter while whisking until smooth.
- Season with salt and cayenne pepper.
- Remove from heat and serve immediately.
Notes
- Use fresh eggs for best results.
- Serve over eggs benedict or steamed vegetables.
- Can be kept warm for a short time but is best served fresh.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 5 minutes
- Catégorie: Sauce
- Méthode: Stovetop
- Cuisine: French
La Nutrition
- Taille D'Une Portion: 2 tablespoons
- Calories: 100
- Sucre: 0g
- De Sodium: 50mg
- La graisse: 11g
- Graisses Saturées: 7g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 0g
- La fibre: 0g
- La protéine: 1g
- Le taux de cholestérol: 100mg
Mots-clés: hollandaise sauce, egg sauce, French sauce