Quick & Tangy Hollandaise Sauce
In just 10 minutes, you can whip up a luscious Hollandaise Sauce. It's thick, creamy, and has that perfect hint of lemony tanginess. A must-try for anyone looking to elevate their dish without the need for special tools.
Ingredients
- 3 egg yolks
- 1 tablespoon lime juice fresh
- 1/2 cup unsalted butter (113g), cut into cubes
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
Instructions
- In a small pan, mix egg yolks and lime juice with vigor until creamy and well-blended. Cut butter into small squares and add half to the pan.
- Place the pan on low heat, stirring continuously as the butter gently melts and the mixture begins to thicken in about 5 minutes. Then remove from heat.
- Add remaining butter, whisking swiftly until it fully melts, leaving you with a smooth, velvety sauce. Sprinkle in salt and cayenne for a light kick, then serve right away.
Notes
I recommend making this sauce as close to serving time as possible to enjoy its full flavor and creaminess. No special gear needed, just a whisk and a little patience.