January 2, 2013

Hollandaise Sauce

A few words to say to yourself before you make the best breakfast dish in the history of breakfast....

1.  Hollandaise should NOT come out of a package.  

2.  Fresh hollandaise sauce is NOT difficult.   

3.  Fresh hollandaise sauce is WORTH IT!

Follow the simple directions carefully in preparation for EGGS BENEDICT.  I promise, you will not regret it.


  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • Pinch cayenne
  • Pinch salt


  1. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.  This will take some time.  BE PATIENT.
  2. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. 
  3. Continue to whisk rapidly. 
  4. Be careful not to let the eggs get too hot or they will scramble. 
  5. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. This will take some time.  BE PATIENT.
  6. Remove from heat, whisk in cayenne and salt. 
  7. Cover and place in a warm spot until ready to use for the EGGS BENEDICT (RECIPE).
  8. If the sauce gets too thick, whisk in a few drops of warm water before serving.

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