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Easy 3-Ingredient Hollandaise Sauce

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“This is my mother's recipe that she has been making for as long as I can remember. She always makes this to serve with steamed artichokes. Though I have eaten this sauce plenty of times, I only just recently made it for myself. I couldn't believe how easy it was to make. I don't have a double boiler pan set, so I boiled a small pot of water and put a glass bowl on top so it sat about 1-2 inches from the water. It worked perfectly.”
READY IN:
7mins
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil water in double boiler or sauce pan. Place glass bowl over top of sauce pan if using this method.
  2. Place 1/2 cup butter in double boiler or glass bowl. Allow to mostly melt.
  3. Add 2 egg yolks and 2 TBS lemon juice.
  4. Quickly whisk for 3-6 minutes or until sauce thickens to your liking.
  5. If sauce starts to separate, whisk faster for a minute or two longer.
  6. If this still doesn't make it come together again, drop an ice cube into the bowl and whisk until it is melted. I don't know why, but ice does the trick!
  7. Serve with artichokes, asparagus, eggs benedict, etc.

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