Easy Hollandaise Sauce for Perfectly Poached Eggs

This Quick Hollandaise Sauce enhances your dishes and is perfect for poached eggs, combining rich flavors with effortless preparation.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 4 servings

Course: Condiments

Cuisine: French

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

½ cup unsalted butter cut into small pieces
3 large egg yolks
2 tablespoons freshly squeezed lemon juice
¼ teaspoon salt adjust to taste
cayenne pepper optional

Equipment

Small Saucepan
medium mixing bowl
whisk

Method

Step-by-Step Instructions for Quick Hollandaise Sauce

Melt the butter in a small saucepan over low heat for 3-4 minutes until completely melted and bubbling gently. Allow to cool slightly.
In a medium mixing bowl, whisk together the egg yolks and lemon juice for 1-2 minutes until pale and frothy.
Slowly drizzle in the melted butter while whisking continuously until the sauce thickens and is smooth.
Season with salt and cayenne pepper to taste, whisking to combine.
Serve immediately over poached eggs or vegetables.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 1gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 200mgSodium: 300mgPotassium: 50mgVitamin A: 500IUVitamin C: 1mgCalcium: 10mgIron: 1mg

Notes

Serve fresh for best texture; store leftovers in an airtight container for up to 2 days.

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