This easy Hollandaise sauce recipe doesn't require a blender, a double boiler, or constant whisking. If you want a thick, creamy, and tangy sauce that's easy to make and an easily-scalable recipe that's a cinch to memorize, give this one a shot!
lemon, so the 1:1:1 ratio yields a very tangy Hollandaise sauce. If you like your Hollandaise sauce less tart, add more butter or reduce the lemon juice to taste. For a much
less lemony (more traditional) sauce, double the butter and quarter the lemon juice (1:4:8 ratio of lemon:yolks:butter).
If sauce gets too thick, you can thin it out by adding hot water from the sauce pan into the sauce one spoonful at a time, whisking to combine thoroughly.
Scale the recipe up or down as much as you need - 1:1:1 for each person (for extra-lemony version).