This easy Hollandaise Sauce recipe has quickly soared to the top of our Sunday brunch recipe list, not only because it is so rich and silky that you could eat it with a spoon, but because it’s fast and easy to make. Sunday brunch at our house is typically southern style, which requires a lot of hands-on cooking and leaves little time to to babysit a sauce.
I’ve made this recipe dozens of times, and have found it to be the most tasty and successful when using farm fresh eggs. Store bought eggs will work, but the farm fresh have a much fuller and richer taste.
Easy Sunday Morning Hollandaise Sauce
- 4 Egg Yolks
- 1 TBSP Lemon Juice
- 1 Stick Salted Butter- melted and cooled
- Smoked Paprika
- Salt & Pepper
In a double boiler, whisk egg yolks and lemon juice until they are light and fluffy. Heat slowly, stirring constantly until the mixture begins to warm.
Whisk in butter and continue heating and stirring until the mixture begins to thicken. Do not overheat, as it will cause eggs to scramble. Remove from heat immediately, season to taste with paprika, salt, and pepper.
Set aside and cover until ready to use. If it becomes too thick, whisk in a little water or lemon juice to thin.