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Hollandaise Sauce

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This classic French sauce is technically defined as an emulsion of egg yolk and butter seasoned with lemon juice, salt and pepper. We define it as a rich velvety-smooth buttery-indulgent sauce that tastes simply delicious paired with artichokes, asparagus, seafood and Eggs Benedict.

Why Try? Because it’s easier than you think to make hollandaise sauce, if you follow a few simple rules!

Foodie Byte: The secret to successful hollandaise sauce is to have all of your ingredients prepped and ready before you begin. The water in your double boiler should never come to a boil, the eggs must be whisked before they are heated and the melted butter should be warm, not too hot or the eggs will curdle.  

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  • 2 large egg yolks
  • 1 tablespoon cold water
  • 1/2 cup unsalted butter, melted, room temperature
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon Tabasco® brand Original Pepper Sauce
  • 1/4 teaspoon Worcestershire sauce


  1. Whisk the egg yolks and cold water together in a stainless bowl until foamy.
  2. Place the bowl over a saucepan of water at a low simmer. Continue to whisk egg mixture until thickened, about 1 minute.
  3. Slowly add the melted butter, in a steady stream, into the egg mixture, whisking constantly, until the sauce is thick and emulsified.
  4. Remove the bowl from heat; whisk in the lemon juice, salt, pepper sauce and Worcestershire sauce.
  5. Taste and adjust seasoning.
  6. Serve immediately or let stand over warm water in saucepan for up to 30 minutes.
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