Hollandaise Sauce

Recipe Submitted by Michelle ..|.. Category: Sauces & Relishes

Hollandaise sauce is delicious over asparagus or other cooked vegetables, fish dishes, and especially Eggs Benedict!  Can be a difficult sauce to make however, but don't let that stop you from trying your hand.


  • 1/2 c butter
  • 3 large egg yolks (save whites for other use. added to scrambled eggs, make waffles, meringue pie)
  • 1 tbsp plus 1 teaspoon lemon juice
  • 1/8 tsp salt
  • dash cayenne pepper or hot pepper sauce
  • 2 tbsp hot water
  • finely chopped parsley for garnish


Heat butter in a heavy saucepan until hot and foamy, but not browned. In a small bowl, whisk or beat egg yolks with lemon juice, salt, and cayenne pepper or hot sauce. Gradually beat in butter, then water. Return m mixture to saucepan and beat over very low heat until mixture is slightly thickened. Serve immediately or let stand over warm water for up to 30 minutes.
If desired, sprinkle with parsley before serving.
**We had a batch hold over too long, and it thickened and got lumpy. A quick beating got rid of the lumps, but it was still thick. With a bit of imagination, you can add this to another recipe instead of throwing away. (Dh said it still tasted good, just had a different texture. )

Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org