• 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup firm butter (not melted!)


There are 2 ways to do this. Saucepan (slow) or blender (quick).

Saucepan method: Stir egg yolks and lemon juice ""vigorously"" in small saucepan. Add 1/4 cup of butter (I stick it on a fork and stir the yolks with it) Heat over verrry low heat until butter is melted, stiring constantly, adding butter, until it is all melted and sauce is thickened. (This takes awhile.)

Blender method: Melt butter in microwave or pan until just short of boiling. Put yolks and lemon juice in blender, put on lid, and whir a minute or so. Trickle hot butter (SLOWLY) through the hole in the lid of the blender. Turn the blender off and enjoy!

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Submitted 6/13/05.
Source: Betty Crocker
Submitted By: Margaret Lanphier
Hollandaise Sauce