Perfect Hollandaise

Perfect Hollandaise

This recipe is adapted slightly from Julia Childs' recipe. I used the addition of a little cayenne rather than white pepper.. if you do not enjoy the extra kick, simply replace the cayenne for whte pepper and its a classic all over again.

James Andrews


  1. 3 Egg Yolks
  2. 1/4 Teaspoon salt
  3. 1 Pinch Cayenne pepper
  4. 2 Tablespoons Lemon Juice
  5. 1/2 Cup Butter , unsalted


25 mins
  1. Add Photo

    Place eggs yolks, salt, pepper, and 1 tbsp lemon juice in the blender.

  2. Add Photo

    Cut the butter into pieces and place in a small sauce pan, heating until it is foamy.

  3. Add Photo

    Place the lid on the blender, minus the insert, leaving the opening uncovered. Blend for 4-5 seconds on high speed.

  4. Add Photo

    Carefully start pouring the hot melted butter in a thin stream. BE CAREFUL ITS HOT!!

  5. Add Photo

    Continue to pour the butter into the pan, leaving the milky fat solids in the pan, by the time you have poured in 2/3 -3/4 of the butter it will tun into a thick creamy sauce.

  6. Add Photo

    Taste the sauce and adjust the lemon juice and seasonings, transfer into a bowl and set this bowl into a larger bowl of lukewarm water if not serving immediately

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