Great and easy hollandaise sauce. I like my hollandaise sauce tangy and with a kick so I add extra lemon juice and cayenne pepper to my liking. It serves 2 to 4 depending on what you put it on. I use it on eggs Benedict. It’s the best I have had – not bland like some hollandaise sauces!
Easy, Tangy Hollandaise Sauce
Great and easy hollandaise sauce. I like my hollandaise sauce tangy and with a kick so I add extra lemon juice and cayenne pepper to my liking. It serves 2 to 4 depending on what you put it on. I use it on eggs Benedict. It's the best I have had – not bland like some hollandaise sauces!
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.
Notes
Substitute white pepper for the cayenne pepper, if desired.
