Hollandaise sauce

Hollandaise sauce

Hollandaise sauce

Yield: 2 servings
Prep Time: 2 minutes
Total Time: 2 minutes

This rich and creamy topping goes great on a variety of foods but is most well-known for its role in Eggs Benedict.


  • 1 egg yolk
  • 1 tsp. lemon juice
  • 1/4 tsp. mustard powder
  • 1/8 tsp. salt
  • 1/8 tsp. white pepper
  • Pinch of garlic powder
  • Pinch of smoked paprika (optional)
  • 1/4 c. avocado oil


  1. Crack egg and separate the yolk from the egg white.
  2. Beat the yolk with a whisk for 10-15 seconds, then add the seasonings and lemon juice. Whisk again for 10-15 seconds to combine.
  3. Add in oil 1-2 Tbsp. at a time, whisking the entire time. Once oil has been thoroughly incorporated, ~15 seconds, add another 1-2 Tbsp. Repeat until oil is finished or sauce is desired consistency.


This makes enough sauce for 2 servings. Scale up the recipe, as needed.

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