Tool

• Small saucepan or pot

• Whisk

Ingredients

• 3 egg yolks

• 1 tablespoon fresh lemon juice

• ½ cup unsalted butter

• ½ teaspoon salt

• ⅛ teaspoon cayenne pepper

Direction

Start the Base

• Combine egg yolks and lemon juice in a small saucepan.

• Whisk vigorously until blended.

• Cut butter into small cubes.

• Add half of the butter to the pan.

Cook Gently

• Place saucepan over low heat, whisking constantly.

• Cook until butter melts and mixture thickens (about 5 minutes).

• Remove from heat.

Finish the Sauce

• Add remaining butter and whisk until fully melted and incorporated.

• Stir in salt and cayenne.

• Serve immediately.

Notes

• Save egg whites — refrigerate for 1–2 days or freeze up to 3 months.

• Cayenne doesn’t make it spicy; it adds warmth and depth.

• Whisk continuously to prevent separation.

• Keep heat low — too hot and the sauce thickens or breaks.

• Use immediately; reheating hollandaise is tricky.

Nutrition

(per serving)

Calories: 248kcal • Carbs: 1g • Protein: 2g • Fat: 27g
Saturated Fat: 16g • Polyunsaturated Fat: 1g • Monounsaturated Fat: 8g • Trans Fat: 1g
Cholesterol: 207mg • Sodium: 300mg • Potassium: 27mg • Fiber: 0g • Sugar: 0g
Vitamin A: 930IU • Vitamin C: 1mg • Calcium: 25mg • Iron: 0.4mg