How To Make Hollandaise Sauce Recipe

BySoha

Mastering Hollandaise sauce is a rite of passage for any serious cook. This classic French emulsion is prized for its silky texture, delicate acidity, and luxurious buttery finish. When done correctly, it elevates everything from eggs Benedict to steamed vegetables and grilled seafood. In this guide, I’ll walk you through a precise, chef-tested method that delivers consistent, restaurant-quality results at home.

Ingredients List

  • Egg yolks (fresh, large)
  • Unsalted butter
  • Fresh lemon juice
  • Cold water
  • Fine sea salt
  • White pepper or cayenne pepper (optional)

Step-by-Step Instructions

hollandaise sauce
Prepare the Butter

Gently melt the butter over low heat until fully liquid. Keep it warm but not hot, and avoid browning. Clarifying is optional, but warm whole butter works well for home kitchens.

Build the Egg Base

In a heatproof bowl, whisk the egg yolks with cold water and lemon juice until slightly thickened and pale. This initial whisking helps stabilize the emulsion.

Cook the Yolks Gently

Place the bowl over a saucepan of barely simmering water (double boiler). Whisk constantly until the mixture thickens enough to hold soft ribbons. Take care,overheating will scramble the eggs.

Emulsify with Butter

Remove the bowl from heat. Slowly drizzle in the warm butter while whisking continuously. Start with a few drops, then increase to a thin stream once the sauce begins to thicken.

Season and Adjust

Season with salt and a pinch of white pepper or cayenne. Adjust consistency with a few drops of warm water or lemon juice if needed. The finished sauce should be glossy, smooth, and pourable.

Cook Time

Total: 10 minutes
Prep: 5 minutes
Bake: 5 minutes

Servings

Makes approximately 1 cup (about 4 servings)

Nutritional Information (approx. per serving)

  • Calories: 180
  • Fat: 18 g
  • Saturated Fat: 11 g
  • Cholesterol: 115 mg
  • Protein: 2 g
  • Carbohydrates: 1 g
  • Sodium: 120 mg

Storage Instructions

Hollandaise sauce is best served immediately. If necessary, keep it warm for up to 1 hour in a thermos or warm water bath (not hot). Refrigeration is not recommended, as reheating can cause separation.

Suggestions

Serve over poached eggs, asparagus, artichokes, or grilled salmon. For variations, infuse the butter with herbs, or replace lemon juice with white wine vinegar for a sharper profile.

Seasonal Relevance

Hollandaise shines year-round, but it’s especially popular in spring and early summer when fresh asparagus and brunch menus take center stage.

Conclusion

A well-made Hollandaise sauce is a testament to technique, patience, and quality ingredients. Once you understand the balance of heat and emulsification, this timeless sauce becomes both approachable and endlessly rewarding. Practice it a few times, and it will quickly become part of your culinary repertoire.

How To Make Hollandaise Sauce Recipe
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How To Make Hollandaise Sauce Recipe

Recipe by Soha
Servings

4

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

180

kcal
Total time

10

minutes

A classic French Hollandaise sauce made with egg yolks, butter, and fresh lemon juice. Rich, silky, and perfectly balanced, this sauce is ideal for eggs Benedict, steamed vegetables, seafood, and elegant brunch dishes.

Ingredients

  • 3 large egg yolks

  • ½ cup unsalted butter, melted and warm

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon cold water

  • Fine sea salt, to taste

  • White pepper or a pinch of cayenne (optional)

Directions

  • Melt the butter gently over low heat and keep warm without browning.
  • In a heatproof bowl, whisk egg yolks, lemon juice, and cold water until smooth.
  • Place the bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water.
  • Whisk continuously until the yolk mixture thickens and becomes pale and creamy.
  • Remove from heat and slowly drizzle in the warm butter while whisking constantly until emulsified.
  • Season with salt and white pepper or cayenne. Adjust thickness with a few drops of warm water if needed.
  • Serve immediately while warm.

Recipe Video

Notes

  • Serve Hollandaise sauce fresh for best texture and flavor.
  • If the sauce thickens too much, whisk in warm water a teaspoon at a time.
  • Avoid reheating directly on heat, as the sauce may separate.

FAQs

Can I make Hollandaise sauce without a double boiler?
Yes, but indirect heat is essential. If working directly on the stove, use the lowest heat possible and remove the pan frequently to prevent curdling.

Why did my Hollandaise sauce break?
Breaking usually occurs due to overheating or adding butter too quickly. Whisking in a teaspoon of warm water can often rescue the sauce.

Is Hollandaise sauce safe to eat?
When prepared with fresh eggs and gentle heat, it is safe. Serve promptly and avoid holding it at room temperature for extended periods.

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