Hollandaise sauce with lemon juice

4 servings

15 minutes

Hollandaise sauce is an elegant blend of butter, egg yolks, and lemon juice that creates a silky texture and refined flavor. Its history roots in French cuisine, although the name hints at Dutch traditions. This sauce adds a rich creamy note with a subtle lemon tang to dishes, perfectly complementing fish, vegetables, and classic Eggs Benedict. Warm and gentle, it envelops the ingredients while enhancing their taste; its preparation requires care—yolks must blend smoothly with the butter without overheating. It is an art of balance where each whisk movement defines the final texture. Hollandaise sauce is a true symbol of culinary sophistication that makes any dish more refined and festive.

Energy value per serving

• Calories: 266.7
• Proteins: 3.8g
• Fats: 27.6g
• Carbohydrates: 0.4g

Ingredients

• Egg yolk: 6 pc
• Ground black pepper: to taste
• Lemon juice: to taste
• Butter: 100 g

Cooking steps

1. Gently mix the yolks in a water bath. Add pepper and a little lemon juice.

   Required ingredients:

   • Egg yolk: 6 pieces
   • Ground black pepper:  to taste
   • Lemon juice:  to taste

2. Gradually pour melted butter into the yolks, constantly(!) whisking.

   Required ingredients:

   • Butter: 100 g