Classic Hollandaise Sauce (Portioned for 9 Eggs)

Name: Classic Hollandaise Sauce (Portioned for 9 Eggs)
Total time: 15 min
Yield: 9 people
Ingredients: 4 large Egg Yolks; 1 cup Butter; 2 tbsp Fresh Lemon Juice; 1 tbsp Water; 0.25 tsp Paprika; 0.25 tsp Salt

Vegetarian • Gluten-Free • Low Carb • KetoUnder 15 MinsStovetopBreakfast • BrunchFrench

Medium

15min

224kcal

9people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A rich, silky, and tangy classic French sauce perfectly scaled to generously top 9 poached eggs.

Mastering a Classic Hollandaise Sauce at home is easier than you might think, and it instantly elevates any breakfast or brunch! This recipe is specifically scaled up to produce enough luxurious, buttery sauce to generously drape over 9 poached eggs. The secret to a perfect, unbroken Hollandaise Sauce lies in gentle heat and constant whisking. By using fresh egg yolks, bright lemon juice, and slowly incorporating melted butter, you create an emulsion that is rich, silky, and beautifully tangy. A tiny pinch of paprika adds a gorgeous color and a very subtle warmth. Serve this immediately over your favorite Eggs Benedict or roasted vegetables for a true restaurant-quality experience right in your own kitchen.

Ingredients

4 large Egg Yolks
225 g Butter (1 cup or 2 sticks)
2 tbsp Fresh Lemon Juice
1 tbsp Water
0.25 tsp Paprika (a generous pinch)
0.25 tsp Salt (a pinch to taste)

Instructions

1
Melt the butter in a small saucepan or microwave until completely liquid and hot, then set it aside.
2
Fill a separate saucepan with an inch of water and bring it to a gentle simmer over medium-low heat.
3
In a heatproof bowl (glass or metal) that fits comfortably over the saucepan without touching the water, vigorously whisk together the egg yolks, fresh lemon juice, and 1 tablespoon of cold water until the mixture lightens in color and doubles in volume.
4
Place the bowl over the gently simmering water to create a double boiler. Whisk continuously for 1 to 2 minutes until the egg yolks slightly thicken and you can see the bottom of the bowl briefly as you whisk.
5
Immediately remove the bowl from the heat. Slowly add the hot melted butter in a very thin, steady stream while whisking rapidly. The emulsion will form, turning into a thick, creamy sauce.
6
Whisk in the paprika and salt. Taste and add a few extra drops of lemon juice if needed.
7
Keep warm over the turned-off double boiler (stirring occasionally) until ready to serve over your eggs.

Chef's Tips

•If the sauce gets too thick or looks like it might split, immediately whisk in a teaspoon of warm water to bring the emulsion back together.
•Make sure your melted butter is hot but not boiling when you drizzle it in—the heat of the butter actually helps gently cook the yolks and set the emulsion.