Cooking: Hollandaise Sauce

We love Eggs Benedict, it is one of our favorite breakfast dishes.  My Mother (Angie’s) taught me this recipe and I have yet to find a better Hollandaise Sauce!


  • 9 Egg Yolks
  • 2 1/2 Sticks of Butter (cut into small cubes)
  • 1/2 Lemon
  • 1/2 Teaspoon Nutmeg
  • 1/4 Teaspoon Cayenne Pepper

These measurements must be used to get the correct consistency with the exception of the Lemon, Nutmeg & Cayenne Pepper, these are to taste.

Step 1:  In a Double Boiler on low heat add the 9 yolks.

Tip:  If don’t have a Double Boiler use a firmly fitted bowl on a pot filled with water making sure that it does not touch the bottom of the bowl.

Step 2:  Continually whisk the mixture, adding in the cubes of butter, a couple at a time. Make sure to only add additional cubes of butter once the previous batch is almost melted.

Step 3:  Once all butter has been added remove from the heat promptly.  Your sauce should be silky and smooth.

Step 4:  Add lemon juice, nutmeg and cayenne pepper to taste.

Step 5:  Serve however you like, some ideas are: Eggs Benedict, atop an omelet or steak.

Step 6:  Enjoy!


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