Homemade Hollandaise Sauce (Eggs Benedict)

By Friday, July 18, 2014

I made hollandaise sauce – from scratch!!!

Hollandaise Sauce

Are you an eggs benedict fan? I only recently (like, in the last two years) became one. That’s nuts, right?

The thing is, I never thought I liked hollandaise sauce. I had it over veggies like broccoli and cauliflower as a teenager and didn’t enjoy it at the time. Clearly your taste buds change, or I was just crazy. Because it is all kinds of delicious.

Hollandaise Sauce

Slowly but surely I’ve come to love it. Typically I would use the sauce from a packet, but a few people recently suggested making homemade hollandaise. I’d hear it was really hard to do properly, so I was intimidated, but eventually worked up the nerve.

The results? Devine. So so good.

Hollandaise Sauce

One thing to note – if you’re using salted butter, definitely do not add more salt. If you’re using unsalted, season with salt to your liking.

Also, poaching eggs isn’t so hard either! I thought that would be difficult but it’s not, as long as your water has vinegar in it. Easy as pie. Here’s a great tutorial from Jamie Oliver if you’ve never done it before.

Homemade Hollandaise Sauce

Yield: 4


  • 2/3 cup butter
  • 3 egg yolks
  • 4 tsp cold water
  • 2 tsp lemon juice
  • Pepper, to taste
  • 3 dashes Tabasco sauce


  1. Cut 2 tbsps of the butter into cubes and refrigerate. In pot, melt remaining butter. In bowl, whisk egg yolks with cold water until combined. Place over another pot of simmering water and whisk constantly (seriously – do not stop) until eggs are thickened. Add butter cubes and stir. Very slowly whisk in the warm butter, then lemon juice, pepper and Tabasco.


Adapted from Canadian Living


Hollandaise Sauce

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