Hollandaise Sauce

For about 1 pint, you're going to need...

  • Ingredients
  • 226g butter, melted (2 sticks)
  • 1/2 lemon, juiced
  • 2 egg yolks
  • 1 splash water
  • 1 pinch salt
  • Time
  • About 10 minutes
  • Equipment
  • sauce pan
  • whisk
  • spatula


  • In a sauce pan:
  • + 2 egg yolks
  • + 1 splash water

Whisk water and yolks until they're homogenous and begin to foam.

Over a burner on the lowest setting, continue to whisk egg and water together.

Every 30 seconds or so, quickly pat the bottom of the pan. If it's too hot to leave your hand on it comfortably, remove it from heat and continue whisking.

When the bottom of the pan is cool enough to leave your hand on it comfortably, return it to the heat.

Repeat process until egg foam thickens to the point that it is thick enough to stream smoothly off of the whisk. Remove from heat.

  • Add to sauce pan:
  • + lemon juice to taste
  • + salt to taste

Once it has a nice salty zing and a nice, light, lemon-y flavor, begin slowly adding melted butter to the egg mixture.

Gently fold melted butter into the egg mixture a little at a time so the foam doesn't dissipate.

Once all the butter is worked in, serve immediately or store in an insulated container for up to an hour to prevent the sauce from breaking.