Hollandaise Sauce

Hollandaise Sauce


167 people made this

About this recipe: Egg yolks, butter, and lemon juice combine to make this age old sauce from France. It's creamy, slightly tangy, always delicious and goes great over eggs, fish, steamed veggies or meats. Be careful, keep the heat low so that the egg yolks don't curdle, and whisk constantly.


Serves: 4 

  • 4 egg yolks
  • 3 1/2 tablespoons lemon juice
  • 1 pinch ground white pepper
  • 1/8 teaspoon Worcestershire sauce
  • 1 tablespoon water
  • 225g butter, melted
  • 1/4 teaspoon salt

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer.
  2. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce and 1 tablespoon water.
  3. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.

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- - - 25 Jan 2016

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