Growing Chefs! Ontario Hollandaise


Hollandaise is a sauce made of egg yolk butter and acid. A simple yet rich and delicious sauce served with eggs benedict.
serves 10-12
4 egg yolks1 pound unsalted butter, melted2 tablespoons lemon juice1/2 teaspoon cayenne pepper salt to taste
measuring spoonsmeasuring cupsmixing bowls of various sizesimmersion blendersmall potwide mouth mason jartasting spoonsdish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

In a small pot over medium heat, melt the butter.
In a 1 liter wide mouth mason jar, place the egg yolks and lemon juice.

Get Cooking

Using the immersion blender, blend the egg yolk and lemon juice well. Slowly stream the hot butter into the mixture, being careful not to add too quickly. Incorporate all of the butter, including the milk solids.
Season with cayenne pepper and salt. Serve within 4 hours, as this sauce will set back up into butter in the refrigerator.