Hollandaise Sauce Recipe

Hollandaise Sauce is one of the 5 mother sauces in classic cuisines. That means if you can master how to make this Hollandaise Sauce, the door to a bunch of other sauces opens for you too. Hollandaise is the base sauce for Béarnaise Sauce among others.


4 egg yolks

1 cup clarified butter

2 tbsps fresh lemon juice

1 tbsp room temp. water

Dash of cayenne pepper

1/4 tsp sault


  1. The key to getting this sauce right is to be organized and focused while making the sauce so gather all of your tools and ingredients together before starting.
  2. You need to get some water simmering in a pot and you need a stainless steel bowl or pot that you can rest over that pot of boiling water.
  3. So put your water on the stove to boil and add your egg yolks and water to your stainless steel bowl and whisk until the mixture becomes frothy.
  4. Add lemon juice to the bowl and mix.
  5. Once your water comes to a simmer, place your bowl of egg yolks on the pot of simming water and mix the eggs for two minutes, or until it begins to thicken.
  6. Remove your bowl of eggs off the simmering water pot and add about 2 tablespoons of butter and mix.
  7. Then slowly add a bit more butter and continue to mix. Continue doing that until you’ve added all the butter.
  8. Add your salt and cayenne pepper at the end. Your sauce should be nice and thick and velvety.

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