Hollandaise sauce makes a classic, rich creamy sauce to pair with so many dishes from poached eggs to asparagus.
Prep Time3 mins
Cook Time10 mins
Total Time13 mins
- 2 egg yolks
- 2 teaspoons vinegar
- 2 tablespoons cream
- 1/4 teaspoon cayenne pepper optional
- 6 tablespoons butter cut into 8 pieces
Add egg yolks, vinegar, and cream to a glass bowl.
Whisk until very well combined and have nearly doubled in volume.
Add salt and cayenne pepper.
Place glass bowl over a small saucepan with water.
Do not let the glass bowl touch the water.
Bring the water in the saucepan to a low simmer.
Beat sauce with wire whisk until contents reach the consistency of a thick cream.
Turn off heat and add butter to the sauce, whisking until creamy.
Pour into a serving container.