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Hollandaise Sauce

This is a lot of work to make. Nowadays, I usually just buy a packet of KnorrTM hollandaise sauce and nobody can tell the difference!

Knorr TM

Yield: enough for 4 servings


  • 3 egg yolks
  • ¼ cup white wine vinegar
  • ½ tsp cracked pepper
  • 2 tbsp hot water
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard (optional)
  • 1 stick of butter
  • salt
  • cayenne pepper

Preparation Procedure

  1. Add ¼ cup white wine vinegar and ½ tsp cracked pepper into a skillet and reduce au sec nearly dry).
  2. Remove from heat and add hot water.
  3. Pour through a strainer into a bowl and reserve.
  4. In a stainless steel bowl, separate 3 egg yolks.
  5. Place bowel over simmering pot of water and whisk vigorously for about 3-4 minutes or until the yolks form ribbons and streaks.
  6. Slowly add the butter. If you do not do this slowly, the fat won’t emulsify with the yolks.
  7. Add 2 tbsp lemon juice.
  8. Add the Dijon mustard (optional).
  9. Add a pinch of salt and a tiny pinch of cayenne pepper.