Slower starts to Saturday and Sunday mornings allow for extra creativity in the kitchen at breakfast. Hollandaise is one of our most favorite sauces ever, and it is ridiculously easy to make. Bon appétit!

Hollandaise Sauce
3 egg yolks
1 whole egg
2 oz white wine (such as Sauvignon Blanc)
16 oz clarified butter at about 110 degrees
lemon juice
salt
Tabasco sauce or Cayenne pepper 


Place eggs yolks and whole egg in a heat proof bowl along with the wine. Place the bowl over a pan of hot — but not boiling — water. Using a whisk, whip the eggs until frothy and starting to thicken. Do not allow to scramble or you will have to discard. Remove bowl and place on a towel on counter. While whisking, slowly drizzle the butter into the eggs. (If sauce becomes too thick, thin with some warm water). Once butter is added and you reach your desired consistency, you are ready to season. Add salt, lemon juice, and Tabasco (or cayenne) to taste.
*For food safety, use within 2 hours! You cannot save or reuse! Any sauce not used MUST be discarded!

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