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very easy
Prep Time
5 mins
Total Time
20 mins


1 tbsp
white wine vinegar
15 mL
egg yolks
1/2 cup
butter, melted
125 mL


Step 1

In a small saucepan, bring 2 in. (5 cm) water to a boil. Meanwhile, in a small microwaveable bowl, heat vinegar in microwave on HIGH for 15 seconds; add 2 tbsp. (30 mL) cold water to vinegar. Place yolks and half of vinegar mixture in a small stainless steel bowl and whisk together in a circle or a figure eight. Don’t whisk too quickly or the yolks will get pushed up onto the sides and dry out.

Step 2

Place bowl over boiling water, creating a double boiler, and turn off heat. Whisk constantly until mixture starts to thicken and becomes creamy. The mixture should run off the whisk like a strand of ribbon.

Step 3

Place the bowl on the counter and continue whisking. Slowly pour in melted butter, whisk for 2 to 3 min. more. If sauce becomes too thick or shiny, add more vinegar mixture. If the yolks take a long time to incorporate with the butter, put the bowl back over the pot of water and keep whisking. Once all the butter has been incorporated, keep the sauce warm until ready to use.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (2 tbsp/30 mL)
17 g
Saturated Fat:
11 g
105 mg
1 g
115 mg
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