Hollandaise Sauce



3 egg yolks, as fresh as possible (farm eggs are highly recommended)
2 sticks unsalted butter, melted
½ ounce white wine
1 teaspoon lemon juice
Salt, pepper, and cayenne to taste
These quantities make approximately
1-½ cups


1. Place the fresh egg yolks in a blender and mix until slightly airy and thickened.
2. With the motor running, slowly add the melted butter in a very thin stream until the mixture begins to thicken.
3. Add the wine and lemon juice and continue to add the butter, including milk solids.
4. Season with salt, black pepper and cayenne pepper to taste.

You can also use a whip to mix everything over a steam bath. The trick is to never ever stop stirring while you add all the ingredients. There should be a nice consistency to the sauce. If it is too liquid, it is not going to taste good.

Hollandaise sauce has a tendency to turn. If it happens, throw it away and start over.

Hollandaise sauce does not keep. Serve right away, and dispose of the rest quickly.