My Foolproof Hollandaise Recipe (Ready in 5 Minutes)

Ingredients

• 3 Egg Yolks (room temperature)
• 120 ml Heavy Cream (cold)
• 113 g Unsalted Butter (cold, cut into 1‑cm cubes)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1/4 teaspoon Salt (fine sea salt)
• 1/8 teaspoon White Pepper (ground)
• Pinch Cayenne Pepper (optional for heat)

Instructions

1. Prepare Double Boiler

   Fill the saucepan with about 2 cm of water, bring to a gentle simmer, and place the glass mixing bowl on top ensuring it does not touch the water.

   Time: PT2M

2. Emulsify Cream and Egg Yolks

   Add the cold heavy cream and egg yolks to the bowl. Whisk continuously over the simmering water for about 2 minutes until the mixture thickens slightly and a pale, frothy texture appears.

   Time: PT2M

3. Incorporate Butter Cubes

   Add the cold butter cubes a few at a time, whisking constantly. Allow each addition to melt and blend before adding the next. Continue for about 4 minutes until the sauce reaches a smooth, semi‑thick consistency.

   Time: PT4M

4. Cool Slightly and Finish Emulsion

   Remove the bowl from the heat and whisk for another minute to let the sauce cool a bit and finish thickening.

   Time: PT1M

5. Season the Sauce

   Stir in lemon juice, salt, white pepper, and a pinch of cayenne (if using). Taste and adjust seasoning as needed.

   Time: PT1M

6. Serve

   Pour the warm Hollandaise over poached eggs, smoked salmon on toasted brioche, or any dish you like. Enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

1 g

Fat

13 g

Fiber

0 g