Food & Cooking Recipes Quick & Easy Recipes Versatile Hollandaise Sauce 2.1 (28) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 30, 2019 Print Share Share Tweet Pin Email Yield: Makes 1 1/2 cups This smooth, creamy sauce is most often associated with Eggs Benedict, but also makes a fine accompaniment to steamed fish and vegetable dishes. Ingredients 3 large egg yolks Juice of 1 lemon 1 teaspoon salt ¼ teaspoon white pepper 12 tablespoons (1 ½ sticks) unsalted butter, melted and hot Directions Place the top of a double boiler or a heatproof bowl over a pan of hot water on low heat. Place yolks, lemon juice, salt, and pepper in a blender with 1/4 cup water. Puree until smooth. While machine is running, slowly drizzle in hot butter. Use immediately, or transfer to double boiler and keep warm over very low heat, whisking occasionally. Do not allow mixture to get too hot, or it may curdle. Cook's Notes Raw eggs should not be used in food prepared for pregnant women, young children, or anyone else whose health is compromised. Print