Hollandaise sauce


Ideal with poached eggs - eggs Benedict - or fish, steamed vegetables, like asparagus - this one also grilled - or broccoli, and with some chicken dishes.


1 c butter
  seasoning (to taste, use white pepper)


  1. Place the eggs and lemon juice on the top pan of the double boiler and whisk until they are thick and foamy.
  2. Add the butter gradually, a little piece at a time, whisking continuously until the piece has been absorbed completely in the sauce. Stop when the sauce has the consistency of mayonnaise.
  3. Season with salt and pepper and serve straight away.


Use a double boiler - or set a pan on top of other containing simmering water. Be careful that the top pan does not touch the boiling water.

4 servings
Preparation time
Cooking time
Total time
20 minutes