ALBION Albion Manor Logo MANOR
Bed and Breakfast

Victoria's Victorian Jewel
224 Superior Street
Victoria, BC, V8V 1T3

Hollandaise Sauce
Printable Version



Albion Manor's Recipes


6        egg yolks

250   grams butter or Becel

8        tbsp water

4        tbsp lemon juice

¾        tsp salt

½        tsp cayenne

1        tbsp corn starch




Put the egg yolk, butter, salt, cayenne and cornstarch into a deep bowl and beat with an electric mixer until well blended. 


Put into the microwave for 30 seconds.  Mix with a hand whisk.


Another 30 seconds and then add the water and lemon juice.


30 seconds and whisk, 30 seconds and whisk etc until you have a nice thick sauce.  Sometimes it separates a bit.  Add a splash of milk and mix with a hand blender and it will all come together again. 


It’s interesting how things change over time.  Here’s what the instructions for this recipe used to be.  The new method works much better:


Put the eggs in the top of a double boiler.  Warm them up but don’t let the water in the bottom boil.  Whip in the butter, a little at a time until well blended.  Let the mixture heat up, whipping every minute or so, until all the butter is combined with the eggs.  Don’t let the eggs cook.  When all the butter is melted, slowly (or quickly depending on your mood) add the water and lemon juice.  I mix them together (the water and the juice) and put them into the microwave to heat so that I don’t have to cook the mixture so long when they go into the eggs.  Add the spices.  Warm slowly and whisk (not constantly, but often) until the mixture has thickened. 






How is it that little children are so intelligent
and grown men so stupid? It must be education that does it.
Alexandre Dumas fils



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