Classic Hollandaise Sauce

Recipe by Rachel Merrell
READY IN: 20mins




  • Place egg yolks and water in the top of a double boiler and beat well with a wire whip or fork.
  • Put all but 2 tbs of the butter in a small saucepan over moderately low heat (about 225F degrees) until just melted.
  • Add 1 tbs of the cold butter to the egg and water mixture and place over hot, not boiling water.
  • Whip constantly until egg yolks thicken slightly.
  • Remove from heat and whip in the second tbs of cold butter.
  • Gradually pour the melted butter into the egg mixture, beating constantly.
  • Place over hot, not boiling, water (water below should not touch bottom of pan) cook until thickened, whipping constantly.
  • Thickened Hollandaise should hold the imprint when a fork or whip is drawn across the surface.
  • Remove from heat and stir in lemon juice, salt, and cayenne.
  • Sauce may be placed in top of double boiler over hot, not boiling, water, covered, and kept until serving time.
  • Serve with vegetables, baked or broiled fish, and shell-fish.
  • Note: if you use salted butter, omit the salt in the recipe.