Hollandaise Sauce

Hollandaise Sauce

Rich egg yolks and melted butter whisk into a silky, tangy sauce for eggs Benedict.

Total 15 min Makes 16 oz Calories 210/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Eggs

This classic French sauce relies on careful whisking over gentle heat to emulsify egg yolks and butter into a velvety, lemon-brightened finish. Traditionally served over poached eggs, asparagus, or fish, it comes together in minutes but rewards patience and steady temperature control.

Ingredients

  • 4 large egg yolks
  • 1 cup unsalted butter, melted and warm
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 1 pinch cayenne pepper

Method

  1. Melt the butter in a small saucepan over low heat, then set aside to cool slightly so it is warm but not hot.

  2. In a heatproof bowl, whisk the egg yolks, water, and lemon juice together until pale and slightly thickened, about 1 minute.

  3. Set the bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water. Whisk constantly until the mixture is thick, doubled in volume, and warm to the touch, 3 to 4 minutes.

  4. Remove the bowl from the heat and slowly drizzle in the warm melted butter, whisking constantly, until the sauce is thick and fully emulsified.

  5. Whisk in the salt and cayenne pepper. Taste and adjust seasoning or lemon juice as needed.

  6. Serve immediately, keeping the sauce warm over the pot of warm (not hot) water until ready to use.

Rate this recipe

★ 4.0 (1)

Hollandaise Sauce

This classic French sauce relies on careful whisking over gentle heat to emulsify egg yolks and butter into a velvety, lemon-brightened finish. Traditionally served over poached eggs, asparagus, or fish, it comes together in minutes but rewards patience and steady temperature control.

15 min 16 oz 210 cal

Ingredients

  • 4 large egg yolks
  • 1 cup unsalted butter, melted and warm
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 1 pinch cayenne pepper

Method

  1. 1

    Melt the butter in a small saucepan over low heat, then set aside to cool slightly so it is warm but not hot.

  2. 2

    In a heatproof bowl, whisk the egg yolks, water, and lemon juice together until pale and slightly thickened, about 1 minute.

  3. 3

    Set the bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water. Whisk constantly until the mixture is thick, doubled in volume, and warm to the touch, 3 to 4 minutes.

  4. 4

    Remove the bowl from the heat and slowly drizzle in the warm melted butter, whisking constantly, until the sauce is thick and fully emulsified.

  5. 5

    Whisk in the salt and cayenne pepper. Taste and adjust seasoning or lemon juice as needed.

  6. 6

    Serve immediately, keeping the sauce warm over the pot of warm (not hot) water until ready to use.