Hollandaise Sauce

  • 45 mins
  • 5 ingredients


  • egg yolks 2
  • water 2 tbsp
  • buter, unsalted and not hot and clarified 1 cup
  • lemon juice 1tsp - tbsp - to taste
  • salt and pepper to taste

Hollandaise Sauce


  1. in a 4 cup sauce pan, using a whisk mix water and egg yolk together over a medium heat until froth starts.
  2. reduce heat until you can see the bottom of the pan.
  3. Remove from heat and while whisking drizzle in butter until sauce starts to thicken.
  4. add in lemon juice, salt and pepper to taste.
  5. if too thick add more butter or if too thin add in another egg yolk.
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