Hollandaise Sauce

Why You’ll Love This Recipe

Hollandaise Sauce is a classic French sauce known for its rich, buttery flavor and velvety texture. It’s the perfect finishing touch for eggs Benedict, steamed vegetables, or grilled fish. Made with just a few ingredients, this sauce feels indulgent yet comes together quickly with the right technique.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

egg yolksunsalted butterlemon juicewatersaltcayenne pepper or white pepper (optional)

directions

Melt butter in a small saucepan over low heat and set aside, keeping it warm.

In a heatproof bowl or the top of a double boiler, whisk together egg yolks, lemon juice, and water until well blended.

Place the bowl over a pot of simmering (not boiling) water, making sure the bottom doesn’t touch the water.

Whisk continuously until the mixture begins to thicken and lighten in color.

Slowly drizzle in the warm melted butter, whisking constantly to emulsify and create a smooth sauce.

Continue whisking until the sauce is thick and creamy.

Season with salt and a pinch of cayenne or white pepper to taste.

Remove from heat and serve immediately.

Servings and timing

Serves: 4Preparation time: 5 minutesCooking time: 10 minutesTotal time: 15 minutes

Variations

Add finely chopped fresh herbs like tarragon or dill for extra flavor.

Use lime juice instead of lemon for a citrus twist.

Blend in a spoonful of Dijon mustard for added depth.

Make it in a blender for a quicker, foolproof version.

storage/reheating

*Hollandaise is best served fresh.*If needed, store in an airtight container in the fridge for up to 1 day.Reheat gently over low heat, whisking constantly. Do not microwave as it can curdle.

FAQs

Can I make Hollandaise ahead of time?

It’s best fresh, but you can keep it warm in a thermos or double boiler for up to 1 hour.

Why did my sauce curdle?

Overheating or adding butter too quickly can cause curdling—keep the heat low and whisk constantly.

Can I fix broken Hollandaise?

Yes, whisk in a teaspoon of hot water or an extra yolk over gentle heat to bring it back together.

Is there a blender version?

Yes, blend the yolks and lemon juice, then slowly drizzle in hot butter while blending until thickened.

Can I use margarine instead of butter?

Butter is essential for authentic flavor and consistency.

Conclusion

Hollandaise Sauce is an elegant, buttery emulsion that elevates any dish it touches. With a bit of attention and steady whisking, you can master this luxurious classic and bring gourmet flair to your breakfasts and dinners alike.

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