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I don’t know who is spreading around those nasty rumors about hollandaise sauce but I am here to tell you that they aren’t true! In my opinion hollandaise sauce is one of the easiest and fastest sauces to prepare. It has even become one of my lazy day sauces for times when I don’t feel like putting much effort into cooking. The beauty of hollandaise is that there is basically no guess work involved. The recipe is a fairly specific formula and once you have it down you can do it with your eyes closed. You can buy imitation hollandaise in a packet but the velvety smooth texture and delicate tang of the real thing is more than worth the minuscule effort required to prepare it from scratch. Of course as with just about any recipe there are countless variations, but this is a very basic and absolutely perfect version of this classic sauce. Also, I want to mention that my preparation of hollandaise sauce involves cooking the egg yolk. Some preparations use raw egg yolk. I like to cook the egg yolk because with the method that I use, the resulting sauce is thicker than if made with raw egg yolks. I am comfortable with consuming raw eggs but I understand why people may have an aversion to it. So rejoice! If raw eggs aren’t your thing than you can still make fresh hollandaise using this recipe.

This recipe will yield about 1 cup of hollandaise sauce.