Hollandaise Sauce

Hollandaise sauce is a natural accompaniment for fish, shellfish and vegetables. The problem is, many folks have tried to make it the traditional way – with a double-boiler and a lot of whisking. Even then, the sauce can separate. The other option is to use the dry hollandaise mix in the packet. Works great, but doesn’t taste like hollandaise. Here’s my road-tested, no-fail hollandaise that won’t separate and tastes great. Feel free to add your own touches with some orange zest or with some fresh tarragon and a dash of vinegar to make béarnaise – great on filet mignon. The traditional Leysath Christmas breakfast requires champagne and Dungeness Cab Eggs Benedict. Substitute a mound of fresh crab meat for the usual Canadian bacon and top with hollandaise sauce. Sounds pretty good, doesn’t it?

Hollandaise Sauce


  • 3 egg yolks
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 cup butter melted and hot


  • Place egg yolks, mustard and lemon juice in a blender or food processor and process until well blended. While motor is running, add hot butter, a few drops at a time and then increasing to a slow, steady stream until all butter is incorporated and sauce is smooth. Keep sauce at room temperature until ready to serve. You can heat it over low heat while stirring, but only to warm. DO NOT BRING TO A BOIL!

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