Hollandaise Sauce


Add the butter, chives, and Nick’s magic rub to a saucepan. Whisk while cooking over medium-low heat until the butter is melted.

Add the lemon juice and reduce heat to low.

Drizzle the egg yolks into the pan slowly while whisking vigorously.

Increase the heat to medium-low and continue whipping until the sauce thickens.

Remove from heat and pour over your favorite breakfast dish.

Chef’s Tip:

It is imperative that the sauce be whisked vigorously while cooking. This adds air and prevents the eggs from becoming scrambled. If necessary, intermittently remove the pan from the heat and return, while whisking, to prevent overcooking.


4 egg yolks, beaten

1 stick of butter cut into small dice

2 tablespoons lemon juice

2 teaspoons of Nick’s Magic Rub

2 tablespoons chopped chives