Sauce Hollandaise


  • 1½ oz. water
  • pinch of salt
  • 4 egg yolks mixed with 1 tbsp. water
  • 1 lb. melted butter


  1. In small saucepan, reduce almost completely the water & salt.
  2. Let pan cool completely.
  3. Put in yolks with water.
  4. Cook on very low or in double boiler, whisking constantly.
  5. When thickened, add melted butter in a drizzle while still whisking over the heat.
  6. Season with pepper and a dash of lemon juice.
  7. Use immediately or keep hot as it will tend to separate.
  8. Delicious on meats, fish, egg dishes & veggies.

**Tip: You may add a tbsp. or two of water slowly if becomes too thick.

Serves: 10-12

Credit: Cam Van Sant