Hollandaise Sauce
Prep Time
Cook Time
Total Time
Don't be intimidated by making Hollandaise sauce at home! With a little care and patience you'll be turning out restaurant-quality brunch fare in no time. Serve this sauce on Eggs Benedict (or any variation) or steamed asparagus.
Recipe Type: Sauce
Yield: 4 to 6
  • 1 cup (2 sticks) unsalted butter
  • 3 egg yolks
  • Salt
  • Pinch of cayenne pepper
  • Juice of 1 lemon
  1. Melt the butter over very low heat (or in the microwave). Skim the fat off the surface and set aside to cool slightly.
  2. Put the egg yolks in a heat-proof metal bowl and whisk until fully beaten.
  3. Place the bowl so it fits over a small pot filled with about 1-inch of water.
  4. Turn the burner to medium-low and whisk until the water is lightly simmering and the eggs are lightened in color, doubled in volume, and thick (do not allow the water to boil, and be careful not to scramble the yolks).
  5. Lower the heat. While still whisking the yolks, add a few drops of the melted butter.
  6. Once fully incorporated, continue adding the butter in a very, very slow stream while constantly whisking.
  7. If you notice that the sauce begins to look grainy and slightly curdled, that is an indication that it is about to break. Immediately stop what you are doing and add a splash of cool water. Whisk vigorously until completely smooth. Resume adding butter.
  8. Once the butter is fully incorporated, add a dash of salt and cayenne and whisk in 2 teaspoons of lemon juice.
  9. Taste and add more salt, cayenne, and/or lemon juice (up to 8 teaspoons) as desired.
  10. Remove from the heat and set aside while preparing the eggs. Whisk occasionally to prevent a skin from forming. Use within 1 hour.
Gluten free, Kosher dairy, Vegetarian
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2012/how-to-make-hollandaise-sauce/