Hollandaise Sauce

Calories: 261| Prep: 2 min | Cook: 3 min | Yield: 4 servings

So, I love a good Benedict, who doesn’t?! Did you know that aside from everything that goes into it, the secret’s in the sauce? The Hollandaise can make or break your breakfast. It can go from breakfast in bed to breakfast in your face and on the wall real quick. This simple recipe is great for a Benedict and quick to make.



  • 4 egg yolks
  • 1 Tbs fresh lemon juice
  • 1/2 C. (1 stick) butter; melted
  • 1/4 tsp. salt
  • Pinch cayenne (or more for lovers of bear mace)


  1. Place a pot with a small amount of water on the burner and allow to simmer.
  2. While waiting for the water to heat, whisk egg yolks and lemon juice in a stainless steel or ceramic bowl until it has almost doubled in volume and thickened.
  3. Place the bowl over the pot of simmering water and continue to whisk (the water should not touch the bottom of the bowl or it will scramble the yolks due to overheating). To avoid getting too hot, I find it helpful to alternate whisking the mixture over the pot and off the pot a few times.
  4. Slowly whisk in the melted butter and continue to whisk until thickened and about double in volume. The mixture should be silky and smooth.
  5. Remove from heat and mix in the cayenne and salt.
  6. Set aside until ready to use.
  7. Enjoy!

*Note* If the sauce becomes too thick after sitting and waiting to be used, you can add a small amount of water (about 1/4 tsp at a time) and whisk to proper consistency.

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