Hollandaise Sauce

Yields 1 cup


  • 2 egg yolks
  • 1 cup clarified butter, warmed
  • 1 tbsp. lemon juice
  • 1 pinch cayenne pepper


  • In a double boiler on medium-high heat, add your eggs yolks and whisk rapidly. Slowly begin drizzling the warmed clarified butter into the yolks. Continue to do this until sauce begins to turn pale yellow and fluffy. Take caution not to cook the yolks as this causes the sauce to become lumpy.
  • Whisk in the lemon juice and cayenne pepper to taste.
  • Set aside and keep warm for serving. Perfect for our Breakfast Poutine recipe.

Recipe by Emily McQuarrie