Huffpost Taste

Hollandaise Sauce

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Hollandaise Sauce

Provided by:
total prep


  • 3 egg yokes
  • 1/2 cup butter (melted)
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • a pin cayenne


  • First separate eggs.
  • Next heat butter to a bubble, but not brown.
  • In a blender add yokes, lemon juice, salt and cayenne.
  • At a low speed start to blend then add the hot butter gradually.
  • Blend for about 15 seconds or until the sauce is thicken and smooth.