No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


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.

Reviews (4)

  • Chad H 10 Nov, 2013

    Simple and easy. Delicious!

  • jrockel 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.

  • monicamary 13 Mar, 2009

    Are the yolks supposed to be cooked or raw?

  • MichMondello 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!

Related Topics