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Spicy Cayenne Hollandaise served with green asparagus and salmon

Cayenne Hollandaise

The great part about this meal is that while I was making the hollandaise, I had salmon and asparagus roasting in the oven. I simply turned the oven to 400, and immediately added a piece of salmon and one bunch of asparagus. Let it cook for 15 minutes. You have a whole meal ready in under 20 minutes.
Prep Time 3 mins
Cook Time 2 mins
Total Time 5 mins
Course brunch, condiment
Cuisine American
Servings 2 servings
Calories 264 kcal


  • 2 egg yolks
  • 1/4 cup butter melted
  • juice of half a lemon
  • 1 tsp cayenne or however much you like
  • Himalayan salt


  • Melt butter over medium heat, don't let it burn.
  • While the butter is melting, add 2 eggs yolks, lemon juice, cayenne and salt to a food processor.
  • Once the butter is completely melted, slowly pour it in the food processor (while it's on of course).
  • Pour really slowly. You'll notice it start to thicken and the sauce will form.
  • That's it. Dunzo.


Make sure to use high-quality butter and eggs for best results!


Serving: 1servingCalories: 264kcalCarbohydrates: 1gProtein: 3gFat: 27gSaturated Fat: 16gCholesterol: 256mgSodium: 211mgPotassium: 37mgVitamin A: 1345IUVitamin C: 0.7mgCalcium: 30mgIron: 0.5mg
Keyword food processor hollandaise, hollandaise with cayenne, homemade spicy hollandaise
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