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Hollandaise Sauce

This recipe is part of the recipe for Mushrooms Mary Louise


Makes about 1 cup sauce


3 egg yolks
1 tablespoon cold water
1 cup unsalted butter, divided
1 to 1-1/2 tablespoons fresh lemon juice
Dash ground red pepper


  1. Place egg yolks and water in top of double boiler. Whisk until well combined.
  2. Reserve 2 tablespoons butter. Melt remaining butter in small saucepan over low heat until just melted.
  3. Add reserved 2 tablespoons butter to egg yolk mixture; place double boiler top over hot, not boiling, water. Whisk constantly until egg yolks thicken slightly.
  4. Remove egg yolk mixture from heat. Gradually add melted butter to egg yolk mixture, whisking constantly.
  5. Whisk in remaining ingredients. Use sauce immediately.

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