This classic Lemon Butter Hollandaise is a masterclass in simple elegance. By gently emulsifying rich butter with bright lemon juice and fresh egg yolks, you create a luxurious sauce that is both velvety and vibrant. The subtle warmth of mace and a pinch of cayenne add depth without overpowering the delicate citrus notes. It&# 226;ÂÂs the ultimate accompaniment for Sunday brunch, pairing beautifully with poached eggs, steamed asparagus, or grilled fish. While it requires a steady hand to maintain the emulsion, the reward is a glossy, restaurant-quality sauce that feels incredibly sophisticated yet relies on pantry staples. Serve immediately for the best texture and flavor.
Lemon Butter Hollandaise
Description
This classic Lemon Butter Hollandaise is a masterclass in simple elegance. By gently emulsifying rich butter with bright lemon juice and fresh egg yolks, you create a luxurious sauce that is both velvety and vibrant. The subtle warmth of mace and a pinch of cayenne add depth without overpowering the delicate citrus notes. It&# 226;ÂÂs the ultimate accompaniment for Sunday brunch, pairing beautifully with poached eggs, steamed asparagus, or grilled fish. While it requires a steady hand to maintain the emulsion, the reward is a glossy, restaurant-quality sauce that feels incredibly sophisticated yet relies on pantry staples. Serve immediately for the best texture and flavor.Ingredients
Directions
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Combine lemon juice, black peppercorns, and mace blades in a small saucepan.
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Bring the mixture to a boil over medium-high heat, then reduce heat and simmer until the liquid is reduced by half.
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Remove from heat and strain the liquid through a fine-mesh sieve into a small bowl to remove solids.
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In a separate heatproof bowl, whisk together the egg yolks and one tablespoon of the warm melted butter.
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Place the bowl over a pan of simmering water (double boiler), ensuring the bottom of the bowl does not touch the water.
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Slowly drizzle the strained warm lemon mixture into the egg yolk mixture while whisking constantly.
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Continue whisking over low heat, gradually adding the remaining melted butter in a slow, steady stream until the sauce thickens and becomes glossy.
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Remove from heat immediately once thickened to prevent curdling.
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Whisk in the cayenne pepper and season with salt to taste.
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Transfer to a serving dish and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1141.6kcal
- % Daily Value *
- Total Fat 80.3g124%
- Saturated Fat 38.9g195%
- Cholesterol 1209.0mg403%
- Sodium 473.6mg20%
- Total Carbohydrate 103.4g35%
- Dietary Fiber 38.2g153%
- Sugars 8.4g
- Protein 38.0g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To prevent the sauce from curdling, keep the heat very low and remove the bowl from the heat source frequently while whisking. If the sauce does separate, you can rescue it by whisking in a teaspoon of hot water or starting with a fresh egg yolk and slowly whisking the broken sauce into it.
Hollandaise is best served immediately. If you need to keep it warm, place the bowl over a warm (not hot) water bath and cover with plastic wrap directly touching the surface to prevent a skin from forming.
For a lighter variation, you can substitute half of the butter with olive oil or use a blend of butter and cream.
Ensure your butter is warm but not boiling hot when adding it to the eggs to avoid scrambling them.
