Braden Family Cookbook

Chuck Braden

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HOLLANDAISE SAUCE            Basic

Makes enough for about 4 servings of Eggs Benedict

3 egg yolks

1 stick, 1/4 pound melted warm unsalted butter

Salt and pepper to taste

Pinch of cayenne (optional)            Additional 1 - 2 TBSP. hot water if too thick)                       

3 tsp.. Fresh lemon juice (3 is great, but you might want to try 2 first and then add the 3rd)

Beat egg yolks  until thick and lemon colored with a hand whisk in a stainless steel bowl.  Whisk bowl over a pan of simmering water, but not boiling  (water should not touch pan) until thickened slightly.  This only takes a few seconds, so be careful  Add warm melted butter slowly, whisking constantly.  When all the butter has been added, add lemon juice and salt to taste.  Add pinch of cayenne.  If too thick, whisk in a little hot (up to about 2 TBSP.) water.  Should be used within about 30 minutes or else start a new batch.  

 Make this a few times to get the hang of it; experiment on asparagus, broccoli. . . then go eggs!

for only 2 generous servings:


2 egg yolks


85 grams butter (2/3 of a 1/4# stick unsalted butter


pinch salt


pinch cayenne


2 tsp fresh lemon juice