Name: Hollandaise Sauce Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: French
Ingredients: 4 large egg yolks; 1 tablespoon fresh lemon juice; 1 cup unsalted butter, melted and kept warm; Salt to taste; White pepper to taste (optional); Pinch of cayenne pepper (optional)

Jump to Recipe

If you have ever wanted to master the art of a classic sauce that elevates simple dishes into something extraordinary, then learning to make Hollandaise Sauce is a must. This velvety, buttery sauce with a gentle lemony tang brings a luscious finish to eggs Benedict, steamed vegetables, and grilled fish alike. The beauty of Hollandaise Sauce lies not only in its rich flavor but also in the careful balance of silky texture and vibrant brightness that turns every bite into a celebration. Whether you’re a seasoned home cook or a curious beginner, creating this sauce from scratch is a rewarding experience that will become a treasured skill in your kitchen.

Ingredients You’ll Need

Gathering your ingredients for Hollandaise Sauce is a straightforward process, as every component plays an essential role in building its signature flavor and texture. The freshness and quality of each element will shine through, making your sauce taste truly special.

4 large egg yolks: These create the rich, creamy base that binds the sauce together when gently cooked.
1 tablespoon fresh lemon juice: Adds a bright acidity that balances the richness of the butter and egg yolks perfectly.
1 cup unsalted butter (melted and kept warm): The heart of the sauce, contributing luscious creaminess and depth without overpowering flavors.
Salt to taste: Essential for enhancing all the natural flavors in the sauce.
White pepper (optional): Offers a mild spice without the black specks, keeping your sauce looking silky smooth.
Pinch of cayenne pepper (optional): Adds a subtle warmth that elevates the sauce without overwhelming it.

How to Make Hollandaise Sauce

Step 1: Set Up Your Double Boiler

Start by preparing a gentle heat source so your egg yolks can thicken slowly without scrambling. Fill a saucepan with a few inches of water and bring it to a gentle simmer. If you don’t own a double boiler, just place a heatproof bowl over the saucepan, making sure it doesn’t touch the water below. This indirect heat is the secret to a smooth, perfectly emulsified Hollandaise Sauce.

Step 2: Whisk Egg Yolks and Lemon Juice

In your double boiler setup, vigorously whisk together the egg yolks and fresh lemon juice. Keep going until the mixture thickens and turns a pale yellow, usually after 3 to 5 minutes. This process infuses the sauce with that bright tang while beginning to build the creamy texture.

Step 3: Slowly Add Melted Butter

Here’s where the magic happens. Slowly pour the warm melted butter into the yolk mixture in a steady stream while whisking continuously. This gradual addition is crucial because it prevents the sauce from curdling and helps create that luxurious, silky consistency we all love in Hollandaise Sauce.

Step 4: Whisk Until Thickened and Creamy

Keep whisking for an additional 5 to 7 minutes, allowing the sauce to thicken and achieve that perfect creamy texture. Patience here truly pays off — your persistence will reward you with a sauce that coats the back of a spoon beautifully.

Step 5: Season and Adjust

Remove the sauce from the heat and season with salt, white pepper, and a pinch of cayenne if you’re using it. Taste and adjust the seasoning to your liking. This step transforms your Hollandaise Sauce from good to unforgettable by balancing the flavors perfectly.

Step 6: Serve or Keep Warm

Hollandaise Sauce is best enjoyed fresh. Serve it immediately over your favorite dishes, or keep it warm in a bowl set over a pan of warm water until ready to use. Keeping the temperature just right ensures the sauce stays smooth without breaking.

How to Serve Hollandaise Sauce

Garnishes

A sprinkle of fresh herbs such as chopped chives or tarragon can complement the rich Hollandaise Sauce beautifully. A light dusting of smoked paprika or a few cracked black peppercorns can add a pretty finishing touch and a slight depth of flavor.

Side Dishes

Hollandaise Sauce pairs exceptionally well with classic dishes like eggs Benedict or asparagus, but don’t stop there. It’s fantastic drizzled over steamed artichokes, roasted salmon, or even draped over perfectly cooked steak, adding silky indulgence to every bite.

Creative Ways to Present

Think beyond the traditional. Use Hollandaise Sauce as a dip for crispy roasted potatoes or drizzle it artistically over a vegetable terrine. Its vibrant yellow color also adds a gorgeous visual pop to plated dishes, making any presentation feel special and inviting.

Make Ahead and Storage

Storing Leftovers

If you happen to have any Hollandaise Sauce left (which is rare), store it in an airtight container in the refrigerator. It’s best enjoyed within 2 days to maintain its fresh, creamy quality.

Freezing

Freezing Hollandaise Sauce is generally not recommended. The delicate emulsion of egg yolks and butter can separate and become grainy once thawed, which affects both texture and flavor.

Reheating

When reheating your Hollandaise Sauce, do it gently over low heat or in a warm water bath while whisking continuously to bring back its smooth texture. Avoid high heat as it may cause the eggs to scramble. If it thickens too much, whisk in a little warm water or extra lemon juice to restore the perfect consistency.

FAQs

Can I make Hollandaise Sauce without a double boiler?

Yes! Using a heatproof bowl over a saucepan with simmering water works just as well. Just be careful that the bowl does not touch the water, and keep the heat gentle to avoid scrambling the eggs.

What can I substitute for lemon juice in Hollandaise Sauce?

If you don’t have fresh lemon juice, white wine vinegar is a good substitute. It will provide the necessary acidity but with a slightly different flavor profile, so adjust to taste.

How long will Hollandaise Sauce keep in the fridge?

Stored properly in an airtight container, Hollandaise Sauce will keep for up to 2 days. Because it’s made with egg yolks and butter, it’s best enjoyed fresh and reheated carefully to avoid separation.

Why did my Hollandaise Sauce separate?

Separation often happens if the butter is added too quickly or the heat is too high. To fix it, try whisking in a tablespoon of cold water or a little extra lemon juice off the heat to bring it back together.

Can I add flavors to Hollandaise Sauce?

Absolutely! Classic additions include a pinch of cayenne for heat or some chopped fresh herbs like tarragon or dill for a fresh twist. Just add these after the sauce has thickened and before serving.

Final Thoughts

There is a wonderful sense of satisfaction that comes from mastering Hollandaise Sauce. It’s the kind of recipe that turns everyday meals into memorable experiences with its rich, tangy, and buttery goodness. I hope you enjoy making and sharing this timeless sauce as much as I do — it’s sure to impress your family and friends, adding that extra touch of love to your kitchen creations.

Hollandaise Sauce Recipe

★★★★★

4.9 from 9 reviews

Author: Sophie
Total Time: 17 minutes
Yield: About 1 cup (4 servings) 1x
Diet: Vegetarian

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Description

Classic Hollandaise Sauce is a rich, creamy, and tangy sauce made from egg yolks, lemon juice, and melted butter. Perfect for drizzling over eggs Benedict, steamed vegetables, or fish, this buttery sauce is a timeless addition to elevate any dish with its smooth texture and flavorful bite.

Ingredients

Scale

Hollandaise Sauce Ingredients

4 large egg yolks
1 tablespoon fresh lemon juice
1 cup unsalted butter, melted and kept warm
Salt to taste
White pepper to taste (optional)
Pinch of cayenne pepper (optional)

Instructions

Prepare double boiler: Fill a saucepan with a few inches of water and bring to a gentle simmer. Place a heatproof bowl on top, ensuring it doesn’t touch the water.
Whisk egg yolks and lemon juice: In the bowl, whisk together egg yolks and lemon juice vigorously until the mixture thickens and becomes pale, about 3-5 minutes.
Add melted butter slowly: Slowly pour the warm melted butter in a steady stream into the egg yolk mixture while continuously whisking to prevent the eggs from curdling.
Thicken the sauce: Continue whisking gently until the sauce has thickened and reached a creamy consistency, approximately 5-7 minutes.
Season the sauce: Remove from heat and season with salt, white pepper, and cayenne pepper to taste. Adjust the seasoning according to preference.
Serve or keep warm: Serve immediately or keep warm by placing the bowl over a pan of warm water until ready to use.
Store properly: If not serving immediately, refrigerate the sauce in an airtight container for up to 2 days. Reheat gently over low heat while whisking to restore the texture.
Adjust consistency carefully: Avoid overheating to prevent scrambling. If the sauce thickens too much, whisk in a little warm water or additional lemon juice to achieve the desired consistency.

Notes

Use fresh egg yolks at room temperature for best results.
Melt the butter slowly and keep it warm but not hot before adding.
Constant whisking is critical to avoid curdling or scrambling the eggs.
If sauce breaks or curdles, adding a teaspoon of warm water and whisking vigorously can help bring it back together.
For a tangier flavor, adjust the lemon juice to taste.
Serve promptly for best flavor and texture.
Reheating should be done gently and gradually to maintain the sauce’s smoothness.

Prep Time: 5 minutes
Cook Time: 12 minutes
Category: Sauce
Method: Double Boiler (Bain-marie) and Whisking
Cuisine: French