The Best Hollandaise Sauce Recipe

Separate 2 yolks from their whites and place them in a stainless steel bowl.

Whisk in 1 tablespoon of freshly squeezed lemon juice until the mixture is light and fluffy, doubling in volume.

Place the bowl on top of a smaller pot filled with a little bit of water, ensuring the bottom of the bowl does not touch the water.

Whisk continuously while the steam from the pot heats the bowl and cooks the eggs slowly.

Drizzle in 1/4 cup of melted butter slowly while whisking to thicken the sauce.

Season with a hearty pinch of salt, a little bit of cayenne, and a little bit of paprika.

If the sauce gets too thick, add a few drops of hot water and whisk until loosened up.

Equipment Needed

Allergens