Hollandaise sauce is a delicious buttery sauce that is typically served over eggs benedict or eggs royale. For lunch, my favourite thing to eat is sourdough toast, topped with smoked ham, poached eggs and this wonderful hollandaise sauce. Sadie and I used to go out for lunch a lot, and this is what I would order, but now that Sadie makes the sauce herself, we eat it at home for a special treat.
- Egg yolks (3)
- Lemon juice (1 tbsp)
- Dijon mustard (1 tsp)
- Salt (1/4 tsp)
- Cayenne pepper (pinch)
- Melted butter (1/2 cup)
- Firstly, melt your butter in a saucepan on low heat. Alternatively, you can do it in the microwave if you would prefer.
- Combine the egg yolks, dijon mustard, salt, cayenne pepper, and lemon juice in a blender for about 10 seconds until the ingredients have mixed.
- Keep the blender going and slowly pour in the hot melted butter to emulsify the sauce.
- Finally, pour the hollandaise sauce over the eggs benedict, eggs royale or keep it in a bowl for people to self serve.