Hollandaise Sauce


  • 3 Egg Yolks
  • 1 1/2 tblsps lemon juice
  • 1 tblsp water
  • 2 sticks of butter (melted)
  • salt & white pepper to taste


Step 1

Melt the butter (do not stir) over low heat.

Step 2

Whisk together the egg yolks, lemon juice, white pepper, salt and water until frothy.

Step 3

Over the low heat whisk the mixture constantly until it thickens into a sauce-like texture (so you’re able to scrape and see the bottom). Once it gets to this point REMOVE FROM HEAT IMMEDIATELY.

Step 4

Next, skim the foam from the butter and add a teaspoon of the melted butter (VERY SLOWLY) to your mixture while whisking constantly. Doing this slowly will get the emulsion base started. Then you can add another teaspoon, and then a tablespoon, and then a little more at a time being careful not to let the sauce separate.

TIP If the sauce begins to separate, add a little bit of cold water and whisk vigorously.

Step 5

Once you have added all the butter put it aside until ready to serve. You may also freeze your emulsion and reheat it in the future by adding a tablespoon at a time to a pan on low heat while whisking constantly.

TIP Turn these into Philly Bennies by using Pork Roll instead of Canadian Bacon on your english muffins.

See my recipe for Lobster Eggs Benedict

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