Hollandaise Sauce

Hollandaise Sauce

Whether you’re whipping up Eggs Benedict, or just need this delicious sauce for Sunday brunch with your family, I’m sure you already have everything you need in your fridge to perfect this sauce! Let’s get started!

What you’ll need …



  • 8 oz. Dry White Wine
  • 2 tablespoons White Vinegar
  • 4 Whole Black peppercorns
  • 1 Bay Leaf
  • Pasteurized Egg Yolks
  • 16 oz. Butter – clarified, heated to 145 to 150 deg.
  • Salt (to taste)
  • White Pepper (to taste)
  • Lemon – cut in half (remove seeds)




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