Hollandaise Sauce

4 Egg Yolks
1 cup unsalted Butter (16 Tbsp)
4 tsp Lemon Juice
1/8 tsp Salt
1/8 Cayenne Pepper


  • In a sauce pot, melt the Butter over low heat with the Cayenne Pepper, careful not to burn.
  • Make a double boiler, over low heat. Add water to fill 1/8″, or low enough that the top pot does not touch the water.
  • In the top pot, off the heat, beat the Egg Yolks.
  • Whisk in the Lemon Juice and Salt.
  • Move the bowl to the boiler, and while whisking, carefully and slowly add the melted Butter.
  • Continue whisking until the Sauce thickens sufficiently.

If the heat gets too hot or too cold, there may be separation and curdling. If this happens. Save the mixture, and repeat in cleaned bowls, substituting the separated mixture for the melted Butter. If available, use clarified butter. Keep warm before serving. If Sauce begins to cool or become too thick, whisk in a few drops of warm water.

Suggested Uses:
As a Sauce for Vegetables

Eggs Benedict (and variations)

Published in: on August 30, 2009 at 8:32 am  Comments (1)  
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One CommentLeave a comment

  1. […] Ingredients: 1 handful fresh Asparagus 1/2 cup Olive Oil 2 Tbsp House Seasoning 1 cup Hollandaise Sauce […]

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