Hollandaise Sauce
Garrett Shack- Yum
Presented By

Hollandaise Sauce

20 minsTotal Time

A creamy, rich and lemony topping for eggs benedict!

Hollandaise is one of the most versatile mother sauces, and goes perfectly with eggs benedict, grilled or steamed veggies, and is also a perfect complement to grilled seafood and steaks. When done right, it has a silky texture, and the notes of creamy egg, butter and highlights of lemon. 

Try out this amazing hollandaise sauce at home - perfect for a weekend breakfast! 


  • Melt the butter in a medium-sized saucepan over a low heat. Once the butter has melted, remove the pan from the heat.
  • Taking a spoon, skim off the foam from the surface of the melted butter and discard. Transfer the rest of the butter to a warmed pouring jug and set aside.
  • Pour 2 inches of water into a saucepan and heat so that the water is gently simmering but not boiling.
  • In a heat proof bowl, whisk the egg yolks with the wine until frothy.
  • Place the bowl over the pan of simmering water and continue to whisk the egg yolks for several minutes until they have thickened.
  • Remove the bowl from the heat and continue to whisk the eggs for a further minute, in order for the eggs to cool down.
  • Place the bowl with the eggs on the counter in a towel ring.
  • Very slowly, pour the melted butter into the egg yolk mixture, making sure that you continuously whisk the eggs whilst doing so.
  • Whisk in the remaining ingredients until they have thoroughly blended together and the sauce is as thick as you require.
  • Check the seasoning and then serve immediately.

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  • 1 1/3 Cup Butter
  • 2 Egg yolks
  • 2 tbsp White wine
  • 1 tbsp Lemon Juice
  • 1 tsp Salt
  • Dash of tabasco
  • Dash of Worcestershire
  • Freshly chopped basil