The best recipes, improved

Hollandaise Sauce

  • Prep Time: 5m
  • Total Time: 5m


  • 2 Egg yolks
  • 6 tbsp. Butter, melted
  • 1 tsp. Lemon juice
  • 1 pinch Cayenne powder


  1. Melt butter in a pourable cup, like a measuring cup.
  2. Bring 1/4" water in a small sauce pan to a simmer. Place a heatproof bowl over the simmering water, and whisk your yolks. Keep the heat low: you don't want to cook the eggs, only apply heat.
  3. Continue whisking and slowly pour in the butter until it's fully combined. If the sauce gets too thick, add 1/2 tsp of water at a time until desired thickness. If the sauce breaks / separates, you can start over with a fresh egg yolk, and slowly whisk your broken sauce into the yolk while whisking, same as the butter by itself.
  4. Remove from heat. Whisk in lemon juice and cayenne powder to taste.