Hollandaise Sauce

Contributed by: Chef J.P. Amateau

Hollandaise Sauce

Recipe type: Yield: 1/2 Cup Prep time: Cook time: Total time:

Musso & Frank contributed this recipe to the fundraising book West Coast Prime Meats Cooks


2 C Water
4 Egg yolks
2 T Lemon juice
1/2 C Unsalted butter – melted
1/8 t Salt
1 Pinch Cayenne pepper
1 Pinch White pepper
1 T Cold water


  1. Place the two cups of water in a sauce pan and bring to a simmer over low flame.
  2. Find a stainless steel bowl that will nest inside the sauce pan without the water touching the bottom.
  3. Away from the heat, in the stainless steel bowl, whisk the egg yolks, lemon juice and water, until the mixture is thickened and doubled in volume.
  4. Place the bowl over the saucepan.
  5. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
  6. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
  7. Remove from heat, whisk in cayenne and salt.
  8. If the mixture starts to separate, whisk in the cold water.
  9. Hold warm until ready to use. A clean hot-beverage thermos works well to hold this sauce.

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