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Hollandaise Sauce

This classic sauce is a nice way to dress up our Florentine Egg Cups. Heating the hollandaise in a double boiler prevents the yolks from scrambling.

  • Yield: Makes 1 1/2 cups
Hollandaise Sauce

Source: Martha Stewart Living, April 2004


  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice, or more to taste
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground white pepper
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted


  1. Set a heatproof bowl over a pan of barely simmering water. Puree egg yolks, lemon juice, 1/4 cup water, salt, and pepper in a blender until smooth. With blender running, pour in melted butter.

  2. Transfer to bowl set over simmering water. Heat until warm, whisking occasionally, 3 to 5 minutes. If not serving immediately, keep warm in bowl over simmering water, whisking occasionally, up to 30 minutes.

Cook's Note

The yolks in this sauce will not be fully cooked so it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

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