8 Aug

There is no breakfast superior to Eggs Benedict. If you are going to make an amazing Eggs Benedict you are going to need to know how to make hollandaise sauce. A person could always go to the store and buy one of those packets of instant hollandaise. They are pretty good too. However, I think that it’s important to at least try a from scratch recipe at least once before you decide if it’s not your thing. So without further ado Hollandaise!!

You will need:

4 egg yolks

4 Tbsp of water

1/2 cup of cold butter chopped into pieces

2-4 tsps lemon juice

Cayenne pepper



Pot of simmering water


Start a pot simmering on the stove and separate your yolks while you are waiting for it to get to the right temperature. Add the yolks and the 4 tbsp of water to a bowl and whisk them while holding the bowl over the simmering water. Be sure that the simmering water is not actually touching the bottom of the bowl as you don’t want to end up with scrambled eggs. It is very unlikely that your eggs will scramble if you just whisk them continuously. I’ve actually seen people make hollandaise without a double boiler and it turned out just fine because they stirred it really fast.

After about two minutes or so the yolks will start to thicken. Once the yolks are thickened start adding your butter one piece at a time until the sauce is the consistency that you would like it to be. In my experience you might want to leave it a little on the thin side as it will thicken up while it sits.

At this point remove it from the heat and add the lemon juice and seasonings to taste. If you don’t have mace don’t worry about it but it really is worth trying with mace so if you like making hollandaise maybe think about picking some up the next time you’re at the store.

You can leave the bowl sitting covered over the simmering water OFF the heat while you wait for the rest of the meal to be ready for the awesome sauce you just created.

The sauce can curdle if it gets too hot. If this happens you have to cool it down ASAP add an ice-cube or two and stir it with the bowl sitting on ice or in cold water. Be sure to whisk the sauce as fast as you can to bring it back together.

Good Luck!! Enjoy!


2 thoughts on “Hollandaise!

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