Hollandaise Sauce

This sauce has many, many uses. It is great over cooked vegetables and fish and is one of the key ingredients of any Eggs Benedict.

Hollandaise Sauce

Makes about 1/2 cup


  • 1/2 cup grass-fed butter
  • 2 egg yolks
  • 1 tablespoon lemon juice


  1. Place half of the butter with the egg yolks and lemon juice in the bowl of a double boiler over simmering water.
  2. Whisk constantly until the butter is melted.
  3. Add remaining butter in pieces and continue stirring until thick, scraping down the edges of the bowl as you go. *
  4. Serve immediately.

* If the sauce starts to curdle, remove from heat immediately and stir in 1 tablespoon of cream.


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