Best Homemade Hollandaise Sauce Recipe

Best Homemade Hollandaise Sauce Recipe

Ingredients:

  • 3 large egg yolks

  • 1 Tbsp fresh lemon juice (more to taste)

  • ½ cup unsalted butter, melted and warm

  • Pinch of cayenne pepper or paprika

  • Salt to taste

Instructions:

  1. Whisk the Egg Yolks: In a heatproof bowl, whisk together the egg yolks and lemon juice until thickened and pale. This should take about 1-2 minutes.

  2. Create a Double Boiler: Place the bowl over a pot of gently simmering water (double boiler setup), making sure the bottom of the bowl doesn’t touch the water.

  3. Whisk and Slowly Add Butter: Continue whisking the egg yolks while slowly drizzling in the melted butter. Whisk continuously until the sauce thickens, and the butter is fully incorporated. This should take about 2-3 minutes.

  4. Season: Remove from heat and whisk in a pinch of cayenne pepper (or paprika) and salt to taste. Adjust with more lemon juice if desired for brightness.

  5. Serve Immediately: Use the sauce right away, as Hollandaise is best served fresh.

Why This Recipe Stands Out:

  • Pepperidge Farm Puff Pastry Shells: Buttery, flaky, and way more indulgent than the typical English muffin.

  • Taylor Ham: New Jersey’s salty, savory contribution, beating out Canadian bacon any day.

  • Homemade Hollandaise: Rich, creamy, and perfectly tangy, with just the right touch of lemon and cayenne.

Top with paprika for that classic Benedict look and extra depth of flavor, and you’ve got a family favorite recipe that’s truly unforgettable.