, , ,

Hollandaise sauce is the most important part of eggs benedict, and it can be difficult to get right!  It takes patience to create a perfect hollandaise sauce, as impatience can cause the sauce to become curdled and lumpy.  We found the recipe at eggs.ca.



  • 3 egg yolks
  • 1 tbsp lemon juice
  • Pinch of cayenne
  • Pinch of salt
  • 1/2 cup butter, melted


  • Whisk the egg yolks in a bowl until frothy.

2016-03-09 12.34.29

  • Whisk in lemon juice, cayenne and salt.

2016-03-09 12.37.34

  • Set the bowl over a saucepan with simmering water.  The bottom of the bowl should not touch the water.  Set the heat to low.
  • Keep whisking until the mixture turns pale yellow.


Be prepared to give your arms a workout, there is a lot of whisking involved!

  • Slowly whisk in the melted butter until the sauce is smooth and thickened. Serve warm.
  • Makes approximately 3/4 cup.


Poach your eggs to your preference (we added the eggs to boiling water and allowed them  to simmer for 3 minutes) and serve on your choice of english muffin or biscuits.