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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)

Preheat an 8-in. omelette pan over medium heat. 

Add shallots, bay leaf, peppercorns, white wine and vinegar and reduce by half. 

Remove from heat and add water; strain and set aside. 

In a double boiler, whisk egg yolks and wine mixture together. 

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. 

Remove from heat and continue to whisk.  Add clarified butter in a steady stream, whisking until butter is fully incorporated. 

Season with the salt, cayenne and lemon juice to taste.

Recipe may be doubled.​