Hollandaise Sauce


  • This makes about 3/4 cup of sauce.
  • 3 egg yolks
  • 1/4 cup of water
  • 2 tablespoons of lemon juice
  • 1/2 cup of firm cold butter
  • 1/8 teaspoon paprika
  • Dash ground cayenne
  • 1/4 teaspoon salt, optional

Link to the American Egg Board [click here]


Cut the butter into eight pieces. In a small saucepan, beat together the egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until the yolk mixture bubbles at the edge of the pan. Stir in the butter, 1 piece at a time, until melted and sauce is thickened. Stir in seasonings. Remove from heat. Cover and chill if not using immediately.


I adapted this Hollandaise Sauce recipe from one I found on the American Egg Board's website. I like this recipe because it produces a thinner sauce than other Hollandaise recipes I have tried.

If you know how to make Hollandaise Sauce you can easily make Sauce Béarnaise, just click here.

For lots of information about eggs and some classic egg recipes click on the photo of Eggs Benedict above and visit the American Egg Board.

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