Hollandaise Sauce Recipe



Hollandaise Sauce Recipe

This classic sauce goes well with steamed asparagus, lightly-cooked fresh vegetables or any poached seafood. And don't forget, over poached eggs with a slice of cooked ham on an English muffin.
Course Sauces, Soups and Chowders
Cuisine European
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 3 egg yolks at room temperature
  • 1 tablespoon water
  • 2 teaspoons lemon juice
  • 3/4 cup butter diced, at room tempurature
  • Salt and white pepper
  • Paprika or red cayenne pepper, if desired


  • In the top of a double broiler over barely simmering water (water should not touch the bottom of the bowl, whisk egg yolks, water and lemon juice until fluffy. Whisk rapidly but be careful not to let the eggs get too hot or they will scramble.
  • Add butter, piece by piece, making sure each piece is incorporated before adding the next; continue to whisk until the sauce is thickened and doubled in volume.
  • Remove from heat, whisk in salt, pepper and paprika or red pepper, if desired, Pour into a warm serving dish and serve at once or cover and place in warm place.


Note: If sauce starts to separate, add 1 tablespoon boiling water, beating constantly. It is also possible to beat another egg yolk in a bowl and beat the separated mixture into the egg yolk; return to double boiler.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.