Hollandaise Sauce

Chef Ernesto shows you how to make an easy and delicious Hollandaise Sauce to go with your Asparagus.


  • 3 Egg yolks
  • 4 oz Butter, melted and at room temperature
  • Juice and zest of 1 lemon
  • 1 tsp water
  • Salt
  • White Pepper
  • Cayenne Pepper


  1. In a mixing bowl whisk together the egg yolks, water, lemon juice, and zest.
  2. Boil water in a pot.
  3. Once water is boiling, turn off the heat and place mixing bowl above the pot.
  4. Whisk the ingredients thoroughly (about 2 to 3 minutes).
  5. Place the mixing bowl on a countertop.
  6. Mix in the melted butter, salt, white, and cayenne peppers.
  7. Top your dish of choice with the sauce and enjoy!

Chef Ernesto`s tip – save the egg whites by freezing and use for souffles or meringues.