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Hollandaise 0 Picture


  • 3 large egg yolks
  • 12 ounces unsalted butter, clarified
  • 2 tsp. lemon juice, fresh-squeezed
  • 1/8 tsp. cayenne pepper
  • 1 Tbsp. tepid water



Step 1

Pour water into base of double boiler, bring to a boil, and reduce temperature to a simmer. Place egg yolks and tepid water into top bowl of double boiler. Place top bowl over simmering water. With a balloon whisk, briskly whisk egg yolk and water mixture over low heat until ribbon stage is reached (about 5-7 minutes). Slowly add clarified butter while whisking. Add fresh-squeezed lemon juice and cayenne pepper. Add a few more drops of water if too thick.

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