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This delicious hollandaise recipe should be used in Josh Eden's Eggs Benedict recipe.

  • Servings: 4

Source: The Martha Stewart Show, February Winter 2008


  • 2 large egg yolks
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces
  • Coarse salt
  • Cayenne pepper
  • Freshly squeezed lemon juice


  1. In a heatproof bowl, set over (but not touching) simmering water, whisk together yolks with 1 tablespoon water until fluffy and doubled in volume. Whisk in butter until melted and well combined; mixture should thicken and coat the back of a spoon. Season with salt, cayenne pepper, and lemon juice. Let stand at room temperature until ready to use, up to 1 hour.

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