Formerly known as The Old Hen and Mom and Dotter.

Hollandaise Sauce Recipe

Hollandaise Sauce Recipe

Hollandaise sauce can make the home cook cry. Don’t ask me how I know this. I just do. Here is a sure fire recipe that will not make you cry and will have your friends & family begging for the recipe. Again, I just know. You’re welcome, friends & family.


  • 3 large egg yolks
  • 2 sticks butter (or one cup)
  • About 2 ounces fresh lemon juice (or enough that sauce comes together and looks creamy and thick)
  • Salt
  • Pepper (or white pepper)
  • 1/8 teaspoon cayenne pepper
  • Lemon pepper (optional)

First, separate the egg yolks from the egg whites. You can do this by cracking the egg on the counter, holding the egg over a bowl and letting the egg whites drop into the bowl while rotating the yolk back and forth from one side of the egg shell to the other until all you have left is the yolk. Place yolk into a separate bowl.

Melt real butter on the medium heat in a saucepan.  Watch closely so that it does not begin to burn. Melt completely until butter just begins to boil.

The more farm fresh your eggs, the more golden your sauce will be.

Place egg yolks in a blender.

Refrigerate egg whites for other uses such as brushing on dinner rolls or danishes before baking for shiny tops, making egg white omelets or making fancy cookies & cakes.

Give a swirl on low blend.

Very slowly add melted butter while blender is still blending.

This is creating your sauce and Cooking the egg yolks ever so slightly at the same time. Yay for multi-tasking!

Squeeze fresh lemon juice into a separate bowl then add to blender.

Add salt, pepper, cayenne pepper and, if desired, lemon pepper. She is lovely.

If you would like your sauce to remain golden with no black pepper speckles, just use white pepper in place of lemon pepper & ground pepper.

Give a little try to make sure sauce tastes great.

She is perfect for eggs, salmon, and broccoli. She is impressive. She is hollandaise.{EAV:4522e34eecf51710}

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