Hollandaise Sauce

Hollandaise Sauce


  1. WHISK egg yolks, water and lemon juice in small saucepan until blended. COOK over very low heat, stirring constantly, until mixture bubbles at the edges.

  2. STIR in butter, 1 piece at a time, until butter is melted and sauce is thickened. REMOVE from heat immediately.

  3. STIR in salt, paprika and pepper. SERVE immediately.


  • 3 large EGG yolks
  • 1/4 cup water
  • 2 Tbsp. fresh lemon juice
  • 1/2 cup (1 stick) firm cold butter, cut into 8 pieces
  • 1/8 tsp. sweet paprika


Make this creamy lemon sauce just before serving. It can be used to top many dishes such as green vegetables, fish, steak, roast beef and, of course, Eggs Benedict.

Egg yolks thicken the sauce and hold the butter and lemon juice in an emulsion. If the egg yolks are overcooked, the sauce will curdle. It’s important to use very low heat and to stir constantly. Cold butter, added very gradually, slows the cooking process and helps prevent curdling.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.