Hollandaise Sauce

Homemade HOLLANDAISE SAUCE is deliciously rich and thick. It's fabulous on asparagus, broccoli, salmon and of course eggs benedict. Not something you should eat often, but it's worth it every now and then!
Makes about 1 cup
4 egg yolks
1 Tbs lemon juice
1/2 cup butter 
Pinch of paprika 
Beat together egg yolks and lemon juice until thick. Place over small pan of steaming water (like a double boiler) and whisk in melted butter. Be careful not to heat too high or you'll scramble the eggs. Continue whisking until thickened and doubled in volume. Stir in cayenne pepper. Remove from heat and keep warm until ready to use. 
If sauce is too thick, whisk in a small amount of warm water.

Shonali Thomas
Shonali Thomas


Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.

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