Weekly Sauce Recipe: Hollandaise Sauce

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Hollandaise Sauce is often served as an addition for mildly flavoured foods and is used in many dishes served at our very own Atlantic Grill Restaurant. I’m Dallas Orr, the Executive Chef for the restaurant; and I often get to make the call as to what dishes are served with what additions. Hollandaise Sauce is a firm favourite; with its creamy, buttery texture and tang of lemon juice it adds such a fresh dimension to any food.

Be careful not to scramble the eggs when you are making the sauce; this can often happen, making this sauce classed as a difficult one to master.


  • ½ cup butter
  • 3 large egg yolks
  • 1 tbs plus 1 tsp of lemon juice
  • 1/8 teaspoon salt
  • dash cayenne pepper or hot pepper sauce
  • 2 tbs hot water
  • finely chopped fresh parsley, if desired


  1. Heat butter in a heavy saucepan until hot and foamy, but not browned
  2. In a small bowl, whisk or beat egg yolks with lemon juice, salt, and cayenne pepper or hot sauce
  3. Gradually beat in butter, then water
  4. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened
  5. Serve immediately or let stand over warm water for up to 30 minutes
  6. If desired, sprinkle with chopped fresh parsley before serving
  7. Makes about 2/3 cup of hollandaise sauce

One Response to Weekly Sauce Recipe: Hollandaise Sauce

  1. Claudette says:

    I have seen a few celebrity chefs mess this one up. I absolutely love cooking AND eating! This morning I decided it was time for me to attempt the Hollandaise sauce, I was nervous as hell! I went googling and decided to use your recipe, seeing at it was local :-) I did it!!! I made the perfect sauce first time and oh my happy soul… I thought I had been sent to heaven, it was delicious. I think I’m going to lick the bowl now!
    Thank you so much for posting this :-)

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