The Queen’s Hearty Hollandaise Sauce



2 whole large eggs

1 Tablespoon water

1 Tablespoon lemon juice (more if using Meyer’s lemons)

½ cup (1 cube) unsalted butter, room temperature


pinch of cayenne (optional)

a few drops of Rain’s Choice pure Vanilla Extract

Freshly ground pepper


In a medium saucepan, whisk eggs with 1 tablespoon water until light and frothy. Put heat on low. Continuing to whisk, add lemon juice. Raise heat just slightly and begin adding butter, 1 tablespoon at a time. As it incorporates you can add more at a time, continuing to whisk briskly, until mixture thickens. Remove from heat and add cayenne if using and a few drops of vanilla, and taste to adjust lemon juice, and whisk well to incorporate. Use right away, or allow to rest until needed.