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Hollandaise Sauce


½ Cup (1 Stick) Butter

4 Egg Yolks

Juice of ½ Lemon

Dash Cayenne Pepper



  1. In a saucepan (or microwave-safe bowl), melt butter. Set aside.

  2. Separate Egg Yolks from whites. Place Egg Yolks in a small bowl and whisk.

  3. Add lemon juice to egg yolks. Let sit for 2 minutes.

  4. Note: You can use an immersion blender, electric mixer, or a blender to finish the sauce. Add Butter slowly to egg yolks while blending the sauce. The sauce will have a very bright look and start to form bubbles. Once the sauce becomes nappe or sticks to a spoon the sauce is done.

  5. Stir in dash of cayenne pepper.

  6. Serve!

Hollandaise Sauce.jpg
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