Spicy Hollandaise Sauce

A rich, lemony hollandaise with a cayenne kick, whisked over simmering water in about 15 minutes. Made for Eggs Benedict, steamed asparagus and biscuits.

Course Sauce

Cuisine French

Keyword Cayenne Pepper

Prep Time 5

Cook Time 10

Total Time 15

Servings tablespoons

Calories 87kcal

Ingredients

4 egg yolks
1 stick unsalted butter melted (1/2 cup)
1 tablespoon lemon juice
1/4 to 1/2 teaspoon cayenne pepper powder
1 pinch salt

Instructions

Heat a saucepan with a few inches of water until the water is lightly simmering.
Separately, in a heatproof steel mixing bowl, whisk the egg yolks and lemon juice together until well blended and a little frothy.
Place the mixing bowl above the simmering water (but not touching it) and keep whisking while you slowly drizzle in the melted butter, a little at a time. The sauce should thicken as the butter goes in. If it starts to look grainy at the edges, lift the bowl off the heat for a few seconds while you keep whisking.
Remove the sauce from above the simmering water and add the cayenne pepper powder and a pinch of salt. Whisk the sauce until everything is combined.
Use immediately, or cover and keep warm until needed, whisking it before serving.

Notes

Start with 1/4 teaspoon of cayenne and taste before adding more.

Hollandaise is made with egg yolks that aren’t thoroughly cooked. Use pasteurized eggs if you’re serving young children, older adults, anyone pregnant or anyone with a weakened immune system.

Nutrition