I will start by saying this, I am not a huge fan of hollandaise sauce. I also don’t like runny eggs yolks for breakfast. It’s just the whole runny yolk thing, it’s weirds me out. If they are scrambled with the whites they are fine.

However, my dad and husband enjoy themselves a good eggs benedict, which has a hollandaise sauce on top. My family was coming over for lunch on Sunday afternoon, so I decided it might be a nice treat to do a somewhat traditional eggs benedict.

When I say somewhat traditional, I hold that term very loosely. I basically made a breakfast casserole and just doused hollandaise sauce all over each plated portion. It turned out so well though. Everyone enjoyed it very much, even my step-grandmother (is that a technical term?) who is an extraordinary cook and baker. If it was delicious to her, then it must be a great recipe.

It is from Mastering the Art of French Cooking by Julia Child. So I knew it would be good, assuming I didn’t mess it up.

Hollandaise Sauce


  • 5 eggs yolks
  • 1 stick butter
  • 2 tsp lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper


Melt the butter in a small sauce pan.

While the butter is melting, pulse the egg yolks in a blender on high for 2 seconds. Add the lemon juice, salt and pepper and pulse.

Slowly stream in the butter (slowly is the key word. if you do it too fast the hot butter will scramble the eggs). This will take about 3-4 minutes. Blending as you add the butter. The more you blend it the thicker the sauce will become.

After all the butter was added, I still blended it for about 30 extra seconds. And then step-grandmother said, ‘That looks like the perfect consistency.’ So I stopped.

To keep the sauce warm, I put the sauce in a gravy boat and set it on the stove. The casserole was cooking in the oven, so the stove was just hot enough to keep the hollandaise warm, but not to cook the eggs.


I served some steamed aspragus with lunch, and the sauce was perfect over it!
Our lunch feast. Roasted Butternut Sqaush and Carrots, Fruit Salad, Gingerbread Cake, Steamed Aspragus and Eggs Benedict Casserole.