Egg yolks, butter, and lemon juice.  Who can go wrong with that? 

Rich, tangy, smooth.  This is the most important ingredient to the classic Eggs Benedict!  Go ahead, give it a try.  It comes together easier than you might think!

You can see my recipe for Eggs Benedict here!

Ingredients

• 1 1/12 cups (3 cubes) unsalted butter
• 9 beaten egg yolks (save the egg whites to make yolk-less eggs for Eggs Benedict!)
• 3 Tablespoons lemon juice (I actually like the taste of bottled lemon juice for this recipe)
• 3 Tablespoons water

Supplies

• Double boiler- this is really important for this recipe because you do not want the sauce to burn.  But you can easily make your own double boiler.  You just need a saucepan full of boiling water and a glass bowl that can rest on top of the saucepan without touching the boiling water.  So the boiling water will heat and cook your ingredients, but it’s more of an indirect heat so it won’t burn.
• If you want to buy one, here is a great one!

How to make Hollandaise Sauce

Step 1: Cut the butter cubes each into thirds and allow to rest until it’s room temperature.

Step 2: In the top of the double boiler, combine egg yolks, lemon juice, and water.  Mix with a whisk until well combined.  Add a piece of the butter.  Place over gently boiling water in lower saucepan.

*See video below for an example of how to separate egg yolks.

Step 3: Cook, stirring rapidly with a whisk until butter melts.  Add another piece of butter.  Sauce may look a little chunky, but will smooth out as you add the butter and continue whisking.

Step 4: Add the remaining butter, one piece at a time until each has melted.  Stir constantly.  Cook until sauce is thickened, about 2 minutes more.  Remove from heat.

Note: If the sauce curdles, you can quickly whisk in 1-2 tablespoons hot water.  You can also season with salt and pepper if desired, but I never do this.

This sauce can be used with cooked veggies, chicken, fish or eggs.  But how we always do it is with our favorite, fancy breakfast, Eggs Benedict!

This recipe makes enough for 12 Eggs Benedict stacks.  It can be lessened by 1/3 or 2/3 if you only want a small amount of sauce.  But I say, if you are going to all the work of making it, make enough to last 🙂

Let me know how it goes!

~ Rachel

How to separate egg yolks