Classic Hollandaise Sauce Recipe

Classic Hollandaise Sauce Recipe

Overview

• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Yield: Approx. 1 cup (4 servings)
• Category: Sauces & Dressings

Equipment Needed

• Medium saucepan & heatproof glass or stainless steel bowl (Bain-Marie / Double Boiler)
• Stainless steel wire whisk
• Measuring spoons & liquid measuring cup
• Small ladle or spouted measuring glass for butter

Ingredients

• 3 large egg yolks (at room temperature)
• 1 tbsp fresh lemon juice
• 1 tbsp cold water
• 1/2 cup (1 stick / 115g) unsalted butter, melted and warm (clarified butter is ideal)
• 1/4 tsp kosher salt
• 1 pinch cayenne pepper (or white pepper)

Step-by-Step Instructions (Stovetop Double Boiler Method)

1. Set Up the Double Boiler: Fill a medium saucepan with 1 to 2 inches of water and bring it to a gentle simmer over low heat.
2. Whisk Egg Yolks & Liquid: In a heatproof glass or stainless steel bowl that fits over the saucepan without touching the water, combine the egg yolks, fresh lemon juice, cold water, and kosher salt. Whisk vigorously until pale and slightly frothy.
3. Gently Heat & Thicken Yolks: Place the bowl over the simmering saucepan. Continue whisking constantly for 2 to 3 minutes until the yolks warm through, thicken slightly, and double in volume. Ensure the bowl does not touch the boiling water directly to prevent the eggs from scrambling.
4. Emulsify the Butter: Remove the bowl briefly from heat (or keep heat very low). Slowly drizzle in the warm melted butter, starting with a few drops at a time while whisking vigorously. Once the emulsion starts forming, slowly pour the remaining butter in a thin, continuous stream until fully incorporated and creamy.
5. Season & Serve Warm: Whisk in the cayenne pepper. Taste and adjust lemon juice or salt if needed. Serve immediately while warm.

Alternative Method: Blender Hollandaise (Quick & Foolproof)

1. Add egg yolks, lemon juice, water, and salt to a high-speed blender. Blend on medium speed for 15 seconds until pale.
2. With the blender running on low-medium speed, slowly pour in the hot melted butter through the top opening in a steady stream.
3. Blend until thick and warm (about 30 seconds). Season with cayenne pepper.

Serving Suggestion & Application

Hollandaise is classically served draped over poached eggs for Eggs Benedict, as well as grilled white asparagus, steamed vegetables, and pan-seared fish.

Key Secondary Sauces (Daughter Sauces)

Hollandaise forms the base for several rich emulsion sauces:

• Béarnaise Sauce: Replace the lemon juice with a reduction of white wine vinegar, shallots, fresh tarragon, and peppercorns.
• Sauce Choron: Add 2 tablespoons of concentrated tomato paste to a Béarnaise sauce base.
• Sauce Maltaise: Stir in fresh blood orange juice and finely grated blood orange zest instead of lemon juice.
• Sauce Mousseline (Sabayon): Gently fold 1/4 cup of stiffly whipped heavy cream into warm Hollandaise just before serving.

Chef’s Tips for Success

• Fixing a Broken Sauce: If the sauce separates or breaks, whisk 1 egg yolk with 1 teaspoon of warm water in a clean bowl. Slowly whisk the broken Hollandaise into the new yolk mixture a tablespoon at a time until re-emulsified.
• Temperature Control: Hollandaise breaks if it gets too hot (coagulating eggs) or too cold (solidifying butter). Keep it warm (around 120F / 50C) over a warm water bath until ready to pour.

Nutrition, estimated

An estimate, calculated ingredient by ingredient from USDA FoodData Central entries rather than measured in a lab. Per serving, based on 4 servings of about 1/4 cup each.

Calculated from the egg yolks, butter, lemon juice, and salt that make up this emulsion, nothing is strained out of a sauce like this. The high cholesterol here is expected: egg yolks and butter both carry it, and this is one of the richer sauces on the site for exactly that reason. Egg yolk and butter, the two largest contributors, were each cross-checked against multiple independent sources.