Real Recipes From Real Home Cooks ®

hollandaise sauce

Recipe by
Francine Lizotte
Surrey South, BC

This classic Hollandaise Sauce is quick and easy to make. You can enjoy it with eggs Benedict or take it a step further by making a secondary sauce with it!

yield 1 cup
prep time 2 Min
cook time 5 Min
method Stove Top

Ingredients For hollandaise sauce

  • 3 lg
    free-run egg yolks
  • 1 Tbsp
    freshly squeezed lemon juice
  • 1/4 tsp
    ground himalayan sea salt
  • 1/4 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 2/3 - 1 c
    butter, melted

How To Make hollandaise sauce

  • 1
    In a small saucepan, add yolks and whisk very well until they get thick, about 1 minute. While doing that, pour in lemon juice and season with salt and pepper.
  • 2
    Move saucepan over medium heat and keep lifting or moving the saucepan off the heat, whisking constantly. The trick here is to not shock the yolks – gradually heat up the yolks.
  • 3
    When the custard gets thick, move the saucepan away from the heat and start adding the butter by pouring a few drops at first (don’t shock the yolks), whisking constantly. Gradually add more, continuing whisking, until the sauce is nice and smooth.
  • 4
    If not using the sauce right away, move it to the back burner, keeping it warm on very low temperature. Makes 1 cup
  • 5
    Note: Depending on which recipe the sauce will be used, add other ingredients or season it differently.
  • 6
    To view this recipe on YouTube, click on this link >>>>