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Holy Hollandaise!

Sunday Brunch is a big production in the Colson household but what often gets asked is what do you serve when having a brunch. It's a great question. Does brunch have its own set of staple meals like breakfast, lunch and dinner? Or is brunch simply having the option to choose between lunch or breakfast?

In the Colson household we see it has having plenty of options. The more food the better. And one item that is a favorite is Hollandaise sauce. It's simply to make yet when you bring out your Eggs Benedict everyone thinks you are a culinary genius. Hollandaise sauce has other uses too, like serving it over salmon for a lighter meal or dressing up asparagus.


  • 3 egg yolks

  • 1 tbsp of lemon juice

  • 1 tablespoon of vinegar

  • A pinch of salt

  • A pinch of ground pepper

  • 1 stick of butter


  1. Using a sauce pan bring several cups of water to a roiling boil.

  2. Add stick of butter to a smaller sauce plan to melt.

  3. Using a glass mixing bowl that can sit over the sauce pan add 3 egg yolks, and vinegar.

  4. Place glass mixing bowl over the boiling water and start mixing with a whisk until it becomes a creamy mixture.

  5. Slowly pour melted butter over the creamy egg and vinegar mixture. Mix vigorously so your eggs don't separate from the butter.

  6. Add salt, pepper and lemon juice and mix until your mixture coats the back of your spoon and slowly drips off.

  7. Serve warm.

Play with your recipe there are several additional ingredients that will set your recipe apart from others. I like to add a pinch of Cheyenne pepper. Other options are yellow or Dijon mustard.

I hope you enjoy this simple recipe and have a wonderful brunch. Drop in the comments what kind of meals you like during brunch.

With love from Peak Valley,

Dawn Colson

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