Hollandaise Sauce

Hollandaise Sauce

Hollandaise sauce, when it is made at home, is out of this world. It is rich and creamy. It can be used for many applications including eggs benedict  and steamed broccoli. It is also rather simple to make. This recipe produces on of the best hollandaise  sauces I have tasted.

There are a few tips I need to mention, however. First, when cooking the egg yolks do not bring the water to a full rolling boil. It needs to be just on the boiling point. What I usually do is bring it to a boil, and then turn the heat down and allow it to boil ever so slightly. If you have a double boiler, that will work great. If not, your can place a steel bowl over a saucepan of boiling water.

Next, do not let the bowl touch the water. I need to stress the importance of 10 seconds on the heat and 10 seconds off the heat while whisking continuously. The entire process will take 6 to 8 minutes, and you want a nice, rich, and fairly thick egg mixture. Be sure to take the eggs off or away from the heat after this is achieved. Lastly, add the butter in slowly. I usually add it in quarters while whisking. I like my hollandaise sauce with some garlic, but this entirely optional. You can use any spices you wish in the recipe.


  • 4 egg yolks
  • 8 tbsp of butter
  • 1/2 tbsp of lemon juice
  • 1/2 tbsp of water
  • pinch of salt
  • pepper
  • cayenne
  • garlic powder


Watch Our Instructional Video:


  1. Melt the butter in a saucepan. Let it rest for 3 minutes. Scoop the foam (residue) from the top.
  2. In a steel mixing bowl, whisk eggs yolks, lemon juice, salt, and water together until well combined.
  3. Use a double boiler or place the bowl containing the eggs over a sauce pan with water on a very low boil. Be sure that the water does not touch the bottom of the bowl. Continuously mix the eggs mixture while lifting it on and off the heat. As a general rule of thumb, I keep it on the heat for about 10 seconds and then off the heat for about 10 seconds. Continue this process until you get a rich, thick consistency. This will take 7 or 8 minutes.
  4. Remove the eggs from the heat and slowly place in, little by little, the melted butter while continuing to mix. You should get a nice thick consistency which has just about doubled in size.
  5. Add in the garlic, cayenne, and pepper (whatever spice you prefer for that matter). Mix and place in a nice, warm spot until you are ready to serve.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>