Classic Hollandaise Sauce


  • 2 tablespoon(s) lemon juice, freshly squeezed
  • 6 ounce(s) clarified butter or softened whole butter
  • 3 tablespoon(s) cold water
  • 3 egg yolks
  • ¼ teaspoon(s) salt

Important: Make sure everything that is needed is within reach because once the cooking process has begun, the whisking of the egg yolks cannot stop. Place the egg yolks in a small saucepan (which is not heated) and add one tablespoon of cold water per yolk. Whisk the egg yolks and water (off the...

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Variations on Classic Hollandaise Sauce

  • Classic Hollandaise Sauce
    • 6 oz. (12 Tbs.) unsalted butter, melted
    • Kosher salt
    • 2 Tbs. fresh lemon juice
    • 1 tsp. Dijon mustard (optional)
    • 4 large egg yolks
  • Classic Hollandaise Sauce
    • dash(es) of hot sauce
    • 1 stick unsalted butter
    • 1 tablespoon cold water
    • 1 tablespoon fresh lemon juice
    • pinch(s) of salt
    • +2 other ingredients

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