Hollandaise Sauce Recipe


  • 4 large Egg Yolks
  • 1 tablespoon Fresh Lemon Juice
  • 1/2 teaspoon Dijon Mustard
  • 1/2 cup Unsalted Butter (1 stick), melted
  • 1/4 teaspoon Salt
  • Pinch of Cayenne Pepper

Instructions – Double Boiler Method:

  • Prepare the double boiler: Fill a medium saucepan with an inch or two of water and bring it to a simmer over medium-low heat. Find a heatproof bowl that fits over the saucepan without touching the water.
  • Whisk the base: In the bowl, vigorously whisk together the egg yolks, lemon juice, and dijon mustard until combined and slightly lighter in color.
  • Warm the base: Place the bowl over the simmering water. Continue whisking constantly as the egg mixture gently heats and begins to thicken slightly (about 1 minute). Caution: Don’t overcook, or the eggs will scramble.
  • Slowly incorporate butter: Remove the bowl from the heat. Gradually drizzle in the melted butter while whisking constantly. The sauce should emulsify and become thick and glossy.
  • Season and serve: Add salt and cayenne pepper to taste. Serve the sauce immediately while warm.

Instructions – Blender Method:

  • Combine ingredients: Add the egg yolks, lemon juice, dijon mustard, salt, and cayenne pepper to a blender. Blend for about 5 seconds to combine.
  • Add melted butter: With the blender running on low, slowly drizzle in the hot melted butter. Blend until the sauce is thick and creamy.
  • Serve immediately: Taste for seasoning and serve while still warm.


  • Warm ingredients: Ensure your butter is melted and warm, and your eggs are at room temperature. This helps with the emulsification.
  • Don’t overheat: The key is gentle heat and constant whisking to prevent the sauce from curdling.
  • Save a curdled sauce: If your sauce curdles, immediately whisk in a tablespoon of ice water or an ice cube.
  • Storage: Hollandaise is best fresh, but you can keep it warm in a thermos for a short time. It’s not ideal for storing in the refrigerator.


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