True Hollandaise Sauce

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READY IN: 15mins
Recipe by Bill From New Mexico

For special occasions. From my wife’s mother’s cookbook circa 1950s

Ingredients Nutrition


  1. Melt butter in top of double boiler.
  2. Add cream and beaten egg yokes, stirring well.
  3. Add lemon juice and salt and cook over boiling water, stirring constantly until thickened and smooth (about 2 minutes).
  4. Remove from heat and beat until light.
  5. Stir in cayenne.
  6. Serve hot with cauliflower, broccoli, spinach or asparagus.

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