The Amish Originals recipe of the month is near and dear to our hearts!  Served with steak, veS7303004getables, eggs and more, Hollandaise Sauce is a decadent, guilty-pleasure accompaniment for a variety of meals.  This month’s recipe comes from Grandma Winbigler who, like many of her generation, made things from scratch and was not afraid to use the butter generously!





3 eggs yolks

3 tbsp. lemon juice

½ c. cold butter


Combine the egg yolks and lemon juice and transfer the mixture to a double boiler.  Add ¼ cup butter to the mixture and cook over low heat.

When the butter is fully melted, add the remaining ¼ cup butter and stir well until the sauce thickens.


Recipe Source: Grandma Winbigler, RIP

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