Prosecco Hollandaise

Recipe courtesy Monki Breakfast Club and Bistro

Photo by Ingrid Kuenzel


5 egg yolks

3 Tbs (45 mL) prosecco

1 Tbs ( 15 mL) lemon juice

1/2 tsp cayenne pepper

2/3 cup (160 mL) melted butter

salt and pepper, to taste


  1. Whisk yolks, prosecco, lemon juice and cayenne pepper together in a medium heat-safe bowl.
  2. Place bowl on top of a small pot of boiling water and whisk vigorously while slowly adding melted butter. Continue to whisk until sauce thickens enough to coat back of a spoon, approximately 3-4 minutes.
  3. Remove from heat, season to taste with salt and pepper, and use as desired.

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