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Key Lime Hollandaise Sauce

Key Lime Hollandaise Sauce


  • 6 egg yolks
  • 1 1/2 tablespoons hot water
  • 20 fluid ounces clarified butter
  • 2 tablespoons Key lime luice, or more if needed
  • Pinch of salt
  • Cayenne pepper or Tabasco sauce, to taste


  1. Combine egg yolks and hot water in a bowl and thicken over simmering water, whipping constantly. (Adding a little bit of the lime juice at this point will make the mixture more stable and less liable to "break."')
  2. When eggs are a smooth custard, remove from heat.
  3. Slowly add warm clarified butter, whipping constantly.
  4. Add Key lime juice, salt and cayenne pepper.
  5. Adjust flavor and consistency.

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