Hollandaise Sauce


1 cup butter
3 egg yolks
2 tablespoons lemon juice
4 tablespoons hot water
Kosher salt, to taste
Cayenne pepper, to taste (optional)


Melt the butter and keep it warm, but not hot.
Heat the lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.
Place the top of a double boiler over hot water.
Place the egg yolks in the top of a double boiler and whisk until they begin to thicken. Now add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.
Now add the warmed lemon juice. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.


A rich egg based sauce flavored with a bit of lemon, butter and a hint of cayenne pepper. The sauce is served over vegetables, fish, and is a key ingredient in the classic dish Eggs Benedict.


About 1 1/2 cups


Thursday, December 24, 2009 - 12:22am


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