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Hollandaise Sauce

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Hollandaise sauce is an emulsion of egg yolk and butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. The flavor is rich and buttery, with a mild tang added by an acidic component such as lemon juice, yet not so strong as to overpower mildly-flavored foods. It’s also one of the five sauces in the French haute cuisine Mother Sauce repertoire.  Hollandaise sauce is well known as a key ingredient of eggs Benedict, and is often paired with vegetables such as steamed asparagus.


  • 5 Egg Yolks
  • 1 Tbsp Freshly Squeezed Lemon Juice
  • 1/2 cup melted Butter (1 stick)
  • 1 tsp Cheyenne
  • 1 tsp Garlic Powder
  • Salt and Pepper to taste


  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.
  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. Be careful not to let the eggs get too hot or they will scramble.
  4. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
  5. Remove from heat, whisk in cayenne and salt.
  6. Cover and place in a warm spot until ready to use for the eggs benedict.
  7. If the sauce gets too thick, whisk in a few drops of warm water before serving.

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