Hollandaise Sauce

A simple french style Hollandaise sauce – great for eggs benny or on fish. Full recipe makes 1 cup, although if you par down to 1/4 it makes enough for a lovely breakfast for two


  • 4 egg yolks
  • 1 tablespoon freshly squeezed juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • Pinch of cayenne
  • Pinch of salt


  • Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume
  • Place the bowl over a saucepan conaining barely simmering water (or use a double boiler). The water should not touch the bottom of the bowl
  • Continue to whisk rapidly. Be careful not to let the eggs get too hot (or they will scramble!)
  • Slowly drizzle in the melted butter and continue to whisk in cayenne and salt
  • Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving

Thanks to Tyler Florence from Food Network

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