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Hollandaise

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

  • servings: 4

Ingredients

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

Directions

  1. Step 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.

Source
The Martha Stewart Show, February Winter 2008

Reviews (4)

  • 10 Nov, 2013

    Simple and easy. Delicious!

  • 11 Sep, 2010

    My experience with this sauce was not good. It never whisked up in volume and remained grainy. I tried the blender as shown on TV and that did not good at all. Plus, no indication of how much salt pepper and lemon juice to add. Mine was not a good experience.

  • 13 Mar, 2009

    Are the yolks supposed to be cooked or raw?

  • 2 May, 2008

    This was the best hollandaise and so easy! I love the fact that you don't melt the butter. My sauce stayed thick and rich. Easily cut this in half and it was still perfect!