Perkins Hollandaise Sauce Recipe

Few sauces feel as rewarding to make as a smooth, buttery hollandaise!

The key is patience—rushing the process will leave you with scrambled eggs instead of a creamy sauce.

I like to whisk this Perkins version in a metal bowl over barely simmering water, keeping it just warm enough to thicken without cooking too fast.

Adding a dash of cayenne gives it just the right amount of warmth without making it spicy.

If the sauce ever gets too thick, a teaspoon of warm water will loosen it up instantly.

This hollandaise is my favorite way to bring eggs Benedict to life, but it’s just as good over roasted vegetables or a juicy steak.

Prep Time 10

Cook Time 5

Course Sauce

Servings

Ingredients

Instructions

Melt the butter slowly over low heat until it's fully liquid.
You can use either a saucepan or microwave for this.
In a mixing bowl or double boiler, whisk together the egg yolks and water until the mixture becomes slightly thick.
Place the bowl over simmering water, ensuring the bottom does not touch the water.
Continue whisking while gradually adding lemon juice.
Slowly pour the melted butter into the egg mixture while whisking constantly.
This is essential for the emulsion process.
Season with salt and a dash of cayenne pepper to taste.
Remove from heat once thickened.
Serve immediately.