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Hollandaise Sauce

Hollandaise Sauce

It isn’t just Eggs Benedict that deserves a healthy dose of hollandaise! From artichokes to asparagus, all of our hollandaise favorites are in season and ready to enjoy. Rich and creamy, it’s a necessity for all things brunch, dinner, and beyond.


  • 3 egg yolks

  • 1 tablespoon lemon juice freshly squeezed

  • 12 tablespoons unsalted butter melted

  • sprinkle cayenne pepper

  • Salt & white pepper to taste


  1. Bring a small pot to a boil, about 1/2 full. Once boiling, bring down to a simmer.
  2. In a heat-safe bowl, whisk together egg yolks and lemon juice. Once doubled in size, place on top of the pot to create a double boiler.
  3. Continue to whisk. Make sure to keep the heat low, so the mixture slowly gains heat in order to prevent the eggs from scrambling.
  4. While continuously whisking, stream in melted butter. Continually whisk until thickened.
  5. Remove from heat and whisk in salt, pepper, and cayenne.
  6. Cover until ready to use.
  7. If it thickens too much, slowly add a few drops of warm water, whisking gently.
Brunch Citrus Dairy Eggs Recipes Spices Vegetarian