Sunday Brunch! Learn How To Make Hollandaise At Home


  • 3 egg yokes
  • 1/3 pound butter, clarified
  • 1 lemon, juiced


  1. Over a steaming pot of water, temper the eggs in a stainless steel mixing bowl.
  2. Slowly add the liquid butter, a few tablespoons at a time.
  3. Be careful to control the heat, removing the bowl occasionally to ensure the eggs are not cooked by the heat.
  4. Continue to slowly add the liquid butter, be patient.
  5. Squeeze in fresh lemon

Yield: 1 cup

Shelf life: 3 hours, room temperature

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