Quick and easy Hollandaise Sauce.

Chef’s Notes: When preparing this Hollandaise Sauce, it is best to use a double boiler (so as to not curdle the sauce).


  • ½ Cup Of Unsalted Sweet Cream Butter
  • 3 Egg Yolks, Beaten
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon Water
  • ¼ Teaspoon Salt
  • Dash Of White Pepper


Start by dividing your butter into thirds. Allow it sit at room temperature to soften up.

Next start mixing your ingredients into the top boiler starting with the egg yolks, water and then the lemon juice. Then add your first piece of butter. Whisk vigorously until butter melts and the sauce begins to thicken.

Next put in another piece of your butter allowing it to melt, followed by your last slice of butter.

Continue to cook the sauce for another 2 plus minutes or until the sauces thickens. Be careful to not allow your sauce to curdle. If it does you can add 1 or 2 tablespoons of “hot water” to the sauce. Add the salt and pepper to taste.


This sauce is best when served with fish, poultry, vegetables or one of my favorites eggs (i.e., eggs benedict).

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