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Hollandaise Sauce

Contributed by: Chris WebAdmin. of


  • 3 single egg, yolks
  • 6 tablespoon butter
  • 2 tablespoon lemon juice
  • 1/4 cup water, boiling
  • 1/2 teaspoon salt


Served with fish, yields 1 cup.

In top of double boiler heat beaten egg yolks. Gradually add butter, 1-tbl at a time, stirring constantly.

Cook over hot water, not boiling or it will curdle, until thickened. Gradually add water and lemon juice while stirring. Add salt.

Serving Size: Makes 4 Servings

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