Foolproof Hollandaise Sauce


  • 3/4 cup water
  • Salt, red pepper and paprika, to taste
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch
  • 2 egg yolks, beaten
  • 3 tablespoons butter, divided


  1. Pour water in top of double boiler.
  2. Heat water and add salt, red pepper, paprika and lemon juice.
  3. Dissolve cornstarch in small amount of cold water. Add to seasoned water, stirring constantly. Remove from heat when slightly thickened.
  4. Stir egg yolks and 1 tablespoon butter into mixture and place over hot water until thickened.
  5. Before serving, add 2 tablespoons butter.
  6. Can be reheated over hot, not boiling, water for 5 minutes.

Yields 1 cup.