Friday, February 27, 2015

Recipe: Easy Hollandaise Sauce

Mmm - Hollandaise. That lemony, creamy concoction that tops off so many delicious dishes: filet mignon, asparagus, Eggs Benedict...

Sound fancy? It is! Sound difficult? It is NOT.

Traditionally, hollandaise is a sauce made with very close monitoring to temperature and constant whisking of the yolks, followed by the careful addition of butter and more whisking. Well, that just takes too much control and patience for a girl who likes to fly by the seat of her pants when cooking.

SO - I'm here today to share the simple recipe that my step-dad taught me. Prepare to be amazed at the talented French chef you have hiding inside of you! 


  • 3 egg yolks
  • 1-2 tbsp. fresh lemon juice (amount dependent on how lemony you want it to be)
  • Pinch of salt
  • Pinch of cayenne pepper
  • Approximately 6-8 tbsp. of unsalted butter (the more butter you add, the thinner the sauce will be)


  • Place your egg yolks in a blender and add the lemon juice, salt, and cayenne pepper.

  • Melt the butter in a measuring cup in the microwave (with several small intervals of time, so the butter does not pop and bubble over). 
  • Once the butter is fully melted, turn on the blender (with the lid on and the top plastic piece removed) and begin slowly adding the melted butter to the yolk mixture.

  • Continuously note the texture of the sauce in the blender so that you do not add too much butter.
  • Once you're satisfied with the consistency, you're done! How easy was that?

Add this sauce to anything and everything. We enjoyed ours over Eggs Benedict with a side of Fried Grits. And yes, it was as delicious as it looks!

Do you have any food hacks for complicated recipes?

Until next time - - 


  1. Mmm I'm hungry now!!

    1. Right? I wish I ate like that every morning!

  2. I need to try this recipe!

    1. Definitely! It's sooo easy and tastes like you made it the hard way!