and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. Hollandaise sauce is such a versatile topping. You can put it on eggs, vegetables, fish, ham and even chicken. Take a pass on those grocery store hollandaise packets, because this sauce is so much better when made from scratch. Nick Rabar of Avenue N American Kitchen shows us how to make hollandaise sauce in this week’s Small Bites video.


- 3 egg yolks

- 12 tablespoons clarified butter, heated (see note)

- Juice of half a lemon

- Two shots of Tabasco sauce

- Pinch of salt and pepper

Temperature is important so you want to use a hot bath that is off the heat. 

Put your mixing bowl over a pan of hot water and whisk the egg yolks. 

You'll be pouring your hot butter very slowly over the eggs. This emulsifies the yolk. Keep whisking.

Strain your lemon juice and add to mixture along with the Tabasco. Add salt and pepper pinches.

Now you have a mother sauce from which you can splinter off others, including Bearnaise.

You can use the hollandaise over lobster or poached eggs.

It's a magic sauce.  

Note: To make clarified butter, simply bring it to a boil and boil it until the milk solids start to separate. That's about 20 minutes. It will look like foam. Remove from heat and allow to cool for about 10 minutes.