Hollandaise Sauce, Keeping it Simple While I Lose My Mind
Prep time
Cook time
Total time
A fantastic, rich and creamy sauce that isn't just for eggs.
Recipe type: Sauce
Cuisine: French
  • 3 egg yolks
  • ¼ teaspoon salt
  • ½ lemon, juiced
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon cold water
  • ½ cup unsalted butter
  1. In a small mixing bowl, whisk together the egg yolks, lemon juice, cold water, and a nice dash of salt and pepper (do NOT put all of the salt and pepper in, it will taste like a creamy salt lick with a kick).
  2. Melt the butter in a sauce pan over low heat.
  3. As soon as the butter has melted, begin to gradually add your egg yolk mixture to the butter, whisking fervently.
  4. Keep whisking....
  5. KEEP WHISKING! Don't stop... for 8 to 10 minutes.
  6. When you notice that the sauce has thickened to the desired consistency, remove from heat and serve immediately.
Recipe by House of Yummm! at http://houseofyummm.com/sauces/hollandaise-sauce/