Masthead header

    Hollandaise For Days

    Hey Tals!

    Super jealous about your upcoming trip! Mom called and let me know the details. Sounds like it’s going to be a good trip. Say “Hi!” to all the fmaily for me. One of these days we’ll get Otto out there to see the rest of the Soriano-Revilla clan. He’s gonna stick out like a sore thumb, right?! Hahaha..

    Today I have a little tutorial for ya! It’s so stinking cold and snowy outside that I really don’t feel like taking outfit photos… Umm.. For obvious reasons. I’m gonna have to swithc over to indoor shots for a little while. Anyway! Hollandaise sauce. That glorious, delectable, liquid gold and ideal breakfast topping. I’ve tried making this stuff before and my sauce “broke” (meaning: scrambled) and I was soooo disheartened that I gave up. Until now! I found a very simple recipe that could easily lend itself to personalization. Something I love seeing in a recipe. This one comes from Tyler Florence of the Food Network.

    The ingredients are common enough that you probably have everything you need in your kithcen right now to whip some of this stuff up!


    4 egg yolks (room temperature)

    1 tbs fresh lemon juice

    1/2 c (2 sticks) melted, unsalted butter

    • Whisk the egg yolks and lemon juice together in a bowl and until the mixture is thickened and doubled in volume.
    • Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.
    • Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
    • Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
    • Remove from heat, whisk in cayenne and salt.
    • Cover and place in a warm spot until ready to use for the eggs benedict.

    *If the sauce gets too thick, whisk in a few drops of warm water before serving.

    Read more at:

    You’ll want a double boiler for this and a heat safe container. A thermos is perfect for this sauce because it will keep your hollandaise nice and warm and give you a chance to finish up the rest of your cooking. 🙂

    Without further ado here’s my second video tutorial!


    Aaannnnd here’s your finished Hollandaise! It’s creamy, rich and yummy.

    Pin It

    facebook this post Email to a Friend Tweet this Post  Subscribe to Blog

    Your email is never published or shared. Required fields are marked *