Hollandaise Sauce

  • Author: Michelle Minnaar
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 8 1x


Hollandaise sauce might seem intimidating but patience paired with a lot of whisking you can enjoy a luxurious breakfast such as egg benedict in no time.



  • 200g (7 oz) unsalted butter
  • 3 egg yolks
  • 15ml (1 tbsp)  water
  • 15ml (1 tbsp)  fresh lemon juice
  • 1.25ml (¼ tsp) cayenne pepper
  • Salt and white pepper, to taste


  1. Melt the butter in a saucepan and skim any white solids from surface. Keep the butter warm.
  2. Put the egg yolks, lemon juice and water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.
  3. To moderate the heat, frequently move the pan off the hob for a few seconds, and then back on.
  4. As they cook, the eggs will become frothy and increase in volume, and then thicken.
  5. Slowly whisk in the melted butter until it’s all incorporated and you have a creamy hollandaise sauce.
  6. Season with cayenne pepper and salt and serve immediately.


  • Lemon juice could be substituted by white wine vinegar.
  • If the eggs seem to be cooking too fast, place the bowl in a bigger bowl of cold water to cool the bottom, then continue with the process.
  • Category: Sauce
  • Cuisine: French


  • Serving Size: 1 serving
  • Calories: 200
  • Sodium: 148 mg
  • Fat: 22 g
  • Saturated Fat: 13.5 g
  • Protein: 1.3 g
  • Cholesterol: 132 mg