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5 from 1 vote

Hollandaise Sauce

Author Sarah Fragoso


  • 3 egg yolks
  • 3 tablespoons extra virgin olive oil *or other fat of your choice - see my note below for what we used and more ideas!
  • 2 tablespoons hot water
  • 1 tablespoon lemon juice
  • Pinch of sea salt
  • Pinch of cayenne pepper
  • *I found some amazing rendered duck fat from pastured ducks at S&S Produce one of our local food stores here in Chico, so I used some of the melted duck fat for our sauce. Feel free to use whatever fat you would like if you have another option like lard, tallow, ghee, butter from grass fed cows (if you tolerate full fat dairy) or even melted coconut oil!!


  1. In a double boiler or medium metal mixing bowl, gently whisk the egg yolks.
  2. Continue whisking the yolks while adding the hot water, oil/fat, lemon juice, salt and cayenne pepper to the bowl. Place the double boiler or metal bowl over boiling water (not IN the boiling water if using a bowl, just hold over the boiling water so the steam hits the bottom of the bowl) and whisk constantly until the sauce begins to thicken (about 30 seconds – 1 minute).