Southern Hollandaise Sauce

Southern Hollandaise Sauce


"This is one of my Gamommy's from the early 60's. Not too different than the other recipes, but worth putting out there as an option. Serve with cooked vegetables or fish. "

Ingredients 15 m {{adjustedServings}} servings 130 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 130 kcal
  • 6%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 0.8g
  • < 1%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

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  1. Bring water in the bottom a double boiler to a simmer: hot water in double boiler base should not touch pan above. In the top of the double boiler, slightly beat egg yolks. Slowly whisk in butter, and then gradually whisk in water. Cook, stirring, until thickened. Remove double boiler top from base.
  2. Gradually whisk in lemon juice, and season with salt and cayenne. Cover, and keep hot over warm water until serving.
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Reviews 48

  1. 67 Ratings


Thanx so much for all the glowing reviews -- my grandmother has since passed, and it warms my heart to know that her cooking has touched so many people :)................................................ Edit: For those of you having trouble with curdling, it is key that the top of the double boiler be ABOVE (not sitting in) the simmering (not boiling) water to prevent overheating. Also, make sure you whisk in the lemon juice OFF the heat. America's Test Kitchen just released their recipe, and it is almost identical in technique. As for the amount of lemon juice, this is how it was served to me my entire childhood, and I always found it bland at restaurants, so experiment to find your personal preference!


Excellent hollandaise sauce recipe. I made this with eggs benedict. The amount of lemon juice was perfect for me. If it begins to separate, just add a splash of cold water and whisk very fast.


A big lemon taste. We used fresh squeezed lemon so it had a full favor as apposed to the acidic taste of the non fresh variety. We served it over an Italian version of eggs Benedict (prosciutto and rustic Italian bread instead of Canadian bacon and English muffins) A keeper, thanks