Enough for 4 poached eggs, 2 servings of Eggs Benedict


  • ½ cup butter, half cold and half melted
  • 2 egg yolks
  • 2-3 teaspoons lemon juice


Bring the bottom of a double boiler to temperature, then place the top on and immediate whisk the egg yolks in the cool top for a minute. Whisk in lemon juice, then add 2 tbsp cold butter, and whisk in as it melts. Whisk in the other 2 tbsp cold butter, and when it is incorporated, whisk in the melted butter as the sauce warms up and thickens. Do not let it get too hot, when all the butter is in, it is done.

If the sauce begins to separate, put a teaspoon of lemon juice in a bowl, add 2 tbsp of the sauce, and whisk smooth. Gradually add the sauce, whisking to keep it smooth.


The trick to making this sauce is to start with a cool pan, and gradually bring the ingredients up to 180°F or so. If you get the sauce too hot, then the egg yolks curdle and the sauce breaks.

30 Minute, Breakfast, Sauces
MacGourmet downloadHollandaise Sauce. To import, drag image to your MacGourmet recipe box.