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A classic for eggs benedict, asparagus and artichokes.

Classic Hollandaise Sauce

  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 15 Minutes
  • Level: Intermediate
  • Course: Entrée
  • Serving Size: Serves 2-4
Ingredient Description:
1 medium shallot, finely diced
1 bay leaf
1 tsp. cracked black peppercorns
3 Tbsp. dry white wine
3 Tbsp. white wine vinegar
2 Tbsp. water
3 large egg yolks
1 c. clarified butter (about 2 c. whole, unsalted butter)
salt and cayenne pepper
1 tsp. freshly squeezed lemon juice (or to taste)

  1. Preheat an 8-in. omelette pan over medium heat.
  2. Add shallots, bay leaf, peppercorns, white wine and vinegar and reduce by half.
  3. Remove from heat and add water; strain and set aside.
  4. In a double boiler, whisk egg yolks and wine mixture together.
  5. Fill a 2.5-qt. sauce pan with 1/3 water and heat to just simmering.  Place double boiler insert over simmering water and whisk the egg mixture constantly until becomes thickened and frothy, about 2 minutes.
  6. Remove from heat and continue to whisk.  Add clarified butter in a steady stream, whisking until butter is fully incorporated.
  7. Season with the salt, cayenne and lemon juice to taste.
  8. Recipe may be doubled.​