Hollandaise Sauce

Author: Marthinus Strydom
Category: Sauces & Spices

Although the name "Hollandaise Sauce" may sound fancy, it's actually quite simple to prepare. This rich and creamy sauce is often served alongside a traditional dish of Eggs Benedict, featuring crispy bacon, toasted English muffins, and poached eggs.


  • Separate the egg yolks from the egg whites. Store the egg whites in an airtight container in the fridge for another recipe.
  • Add the egg yolks to a small non-reactive saucepan with water, lemon juice, and dijon, and whisk until well-combined.
  • Cut the butter into small pieces and add them to the egg mixture.
  • Place the pot over medium-low heat, whisking the mixture constantly. As the butter melts, it will get a little frothy. Continue whisking constantly for about 3 minutes or until the mixture starts to thicken then immediately remove from heat. It should be thick enough to coat the back of a spoon.
  • Season with salt and cayenne pepper, adding more seasoning to taste. Serve right away or cover to keep warm. If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it up.

2 large egg yolks
2 tbsp (6 Teaspoons) lukewarm water
2 tsp fresh lemon juice
0.50 tsp dijon mustard
0.50 cup (24 Teaspoons) unsalted butter
0.25 tsp fine sea salt, or more to taste
1 pinch cayenne pepper, or more to taste