Recipes Nugget Markets Signature Recipes
Hollandaise Sauce
- Prep time
- 5 minutes PT5M
- Cook time
- 10 minutes PT10M
- Yield
- 8 servings
- Difficulty
Along with being delicious over Eggs Benedict, this rich and creamy sauce also goes great with asparagus, salmon, and more.
Ingredients
- 2 large egg yolks
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- 1½ cups unsalted butter, melted
- Warm water, as needed
Preparation
Set a pot filled with 2 inches of water to a gentle simmer. Whisk together the egg yolks, lemon juice, and salt in a stainless steel bowl that fits into the pot without touching the water. Reduce heat to low and nestle the bowl into the pot. Continually whisk until the eggs start to thicken and become pale yellow.
Turn the heat off but keep the pot and bowl on the stove. Slowly drizzle in the melted butter while constantly whisking to emulsify. If the mixture becomes too thick, add 1–2 tablespoons of warm water to thin. The sauce will be smooth, velvety, and thick but still pourable. Serve warm.