Hollandaise Sauce


  • 1 cup butter, room temperature
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons water
  • 3 egg yolks, lightly beaten
  • salt
  • white pepper


  1. Cut butter into about 1″ pieces.
  2. In a small saucepan, combine lemon juice and 2 tablespoons of water and reduce over high heat to about one tablespoon.
  3. Remove from heat and add 1 tablespoon cold water.
  4. Whisk egg yolks into lemon water.
  5. Over low heat, whisk in the butter, one piece at a time, making sure that each piece is melted before adding more.
  6. Continue to whisk the sauce until it is thick. Add salt and pepper to taste.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s