Easy No-Fail Hollandaise Sauce

Step 1

Use a double boiler or place a bowl over a saucepan with about 1 inch of water in the bottom simmering to do the cooking.

Step 2

Break the eggs and separate the yolks from the whites. Once separated, whisk the egg yolks slightly.

Step 3

Add the whisked eggs, and softened butter to the bowl over the simmering water and whisk until the butter has almost all melted. Add the 1/3 cup of boiling water. (I just heated my water in the microwave for a minute).

Step 4

Keep whisking the egg mixture and cook until it reaches a temperature of 160 degrees F. As the mixture continues to cook, the eggs will become frothy and increase in volume, and then thicken.

Step 5

When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat and add your seasonings. Such as, lemon, salt and pepper, cayenne pepper, Cajun seasoning, or a variety of other seasonings.

Step 6

If not using right away, keep in a warm spot until ready to use. If the mixture becomes too thick, add a few drops of warm water whisked in before serving.