Hollandaise sauce

The first time I ever had hollandaise sauce, my mom had brought me eggs Benedict for breakfast in bed. Something I’m sure she only did once in my life. But let’s be honest, if you’re going to do something only once, let it include hollandaise sauce.

It’s creamy, rich and a little lemony…soooo good. It is perfect served over eggs Benedict (one of my all-time favorite breakfasts!) and also, super awesome over asparagus. Now, you can use the store-bought packet (I totally do sometimes), but homemade is much better and really not any more difficult.

Be still my heart

Homemade Hollandaise Sauce


4 egg yolks

1-2 tablespoons freshly squeezed lemon juice

1/2 cup butter, melted and hot

Pinch cayenne

Salt to taste


Put your egg yolks in a blender or small food processor. Beat them on high until they’re a light, lemony color. With the machine running, slowly drizzle in the melted butter to form a smooth emulsion. Pour the mixture into a small saucepan and warm over low heat. Whisk in cayenne and lemon juice. Heat until warm and slightly thickened, stirring constantly. Taste for salt/acid and add salt or more lemon accordingly. Serve over poached eggs, meat, fish or veg. Top with freshly ground pepper.


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