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Hollandaise Sauce poured over an asparagus side dish

Rich and creamy Hollandaise is as versatile as it is delicious

  • Author: Nancy Blackstone
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: 4 Servings 1x


Hollandaise sauce is a smooth buttery sauce that complements many different types of food, and was a staple in mid century cooking. It is easy to make and keeps well overnight.



4 fresh egg yolks

1 tablespoon freshly squeezed lemon juice

8 tablespoons of unsalted butter 

1/2 teaspoon Kosher salt

1/2 teaspoon pepper



  1. Put the butter into a small pan and place over a low heat. Be careful to melt the butter without browning it.
  2. Pour the separated egg yolks and the lemon juice into a stainless steel bowl and whisk until well blended.
  3. Pour the egg mixture into the double boiler filled with water over a low heat, whisking constantly.
  4. Slowly pour in the warm butter into the eggs. Whisk until the sauce becomes thick.
  5. Remove from heat and stir in salt.
  6. Pour over food and garnish with paprika if desired.