Foolproof Hollandaise



Junior's Home Cooking

Published by The Taunton Press

This image courtesy of Joseph DeLeo

Here is a Hollandaise you can whirl up in minutes, with no worries of it separating before you’re ready to serve it!



Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party

Dietary ConsiderationGluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian


MealBreakfast, Brunch

Taste and TextureButtery, Rich, Savory

Type of DishButter Sauce, Sauces


  • 1 cup (2 sticks) unsalted butter
  • 6 extra-large egg yolks
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon table salt
  • ¼ to ½ teaspoon ground white pepper, to taste


  1. Melt the butter in a small saucepan over low heat (don’t let the butter brown) and keep warm.

  2. Place the egg yolks, lemon juice, salt, and pepper in a blender and process on high for a few seconds to blend.

  3. With the blender still on high, slowly add the melted butter in a steady stream through the hole in the lid. When the mixture turns into a thick, creamy sauce, it is ready. Keep warm until ready to use (see Notes).

The Junior's Way

  1. To keep the sauce warm, pour it back into the saucepan, cover, and place in a warm oven (275° to 300°F) until you’re ready to use it. The sauce will thicken slightly more upon standing.


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