Go Back

Hollandaise Sauce

Easy traditional sauce
Course: Breakfast, brunch, Dinner
Cuisine: French
Keyword: butter, lemon, sauce
Servings: 4
Author: Shaun Myrick


  • 4 egg yolks Save the whites, easily freeze them for another use.
  • 1 lemon, juiced
  • 1 stick chilled salted butter, cubed into 8 pieces unsalted works too
  • 1/4 cup water
  • salt & white pepper to taste


  • In a saucepan combine the yolks, lemon juice and water, over low heat. Whisk to combine.
  • Once the mixture gets warm slowly add the cold butter in one piece at a time, whisk to incorporate, continue with all the butter.
  • Season to taste with salt and white pepper.
  • Set aside until ready, when ready to use return to a low heat and drizzle in hot water, just enough to warm and make a smooth sauce if sauce has gotten to thick.