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Hollandaise Sauce

Hollandaise Sauce
Yield:   About 1 cup of sauce
Cook Time:   3 minutes
Tips:   For more lemon flavor in sauce, add maximum amount of freshly squeezed lemon juice as suggested in recipe.
Suggestion:   Serve with vegetables such as Broccoli with Hollandaise Sauce, eggs Benedict, chicken, pork and more.
If you've ever wondered how to make hollandaise sauce, you're about to discover how quick and easy it is to whip up a batch. This easy Hollandaise Sauce recipe is made with lightly seasoned
egg yolks, butter and a hint of freshly squeezed lemon, giving this sauce a subtle tangy citrus flavor. These ingredients are briefly cooked together over low heat with the use of a double boiler (or a bowl over a saucepan of water), creating a creamy and elegant sauce that can be used for a large variety of foods. Vegetables such as broccoli, asparagus and cauliflower are fabulous with hollandaise sauce drizzled over the top. Eggs Benedict, a gourmet breakfast dish consisting of two English muffin halves topped with ham or bacon, poached eggs is a famously topped with a generous helping of hollandaise sauce. Using your imagination, this delicious pale yellow creamy sauce can be used with many other food preparations, including pasta dishes, chicken, pork meats. To use with broccoli, as a side dish, see Broccoli with Hollandaise Sauce - or as an appetizer, see Broccoli with Hollandaise Sauce.



  • 1/2 cup butter
  • 4 egg yolks, well beaten
  • 2 to 2 1/2 tablespoons lemon juice
  • pinch of white pepper
  • 1/8 teaspoon salt


Melt 2 tablespoons butter in the top of a double boiler (or in a heat-proof bowl placed on top of a saucepan filled with about 1 inch of water), then pour gradually into the beaten egg yolks, stirring constantly. Return yolks and butter mixture to saucepan. Add the remaining butter by tablespoons to saucepan, stirring after each addition until melted. Remove from heat and stir in lemon juice, pepper and salt.

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