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Hollandaise Sauce


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  • 4 egg yolks
  • 2 tablespoons fresh lemon and lime juice
  • 1 tablespoon water
  • 1/8 teaspoon salt
  • 1 pinch cayenne pepper
  • 2 pinches freshly-ground white pepper
  • 16 tablespoons unsalted butter - (2 sticks) melted


Servings 2


Step 1

In a heatproof bowl set over a saucepan of barely simmering water, combine the egg yolks, lemon and lime juice and water and whisk constantly until the mixture begins to thicken, then continue whisking about 1 minute more. Remove the bowl from over the pan as soon as the mixture thickens. Add the salt, cayenne pepper and white pepper.

Using a stick blender with the aerator attachment, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat, or transfer to a cast-iron sauce warmer until ready to serve.

This recipe yields 2 cups.

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