Breakfast & Brunch > Breakfast Sauces & Condiments > Savory Sauces > Hollandaise Sauce Recipe

Classic Hollandaise Sauce

A rich and creamy Hollandaise sauce, perfect for Eggs Benedict, asparagus, or drizzled over your favorite brunch dishes. This recipe provides a step-by-step guide to creating this classic sauce at home.

Prep Time
5 minutes
Cook Time
10 minutes
Servings
About 1/2 cup
Ingredients
  • 3 large Egg Yolks
  • 1/2 cup Unsalted Butter
  • 1 tablespoon Lemon Juice
  • Pinch Cayenne Pepper
  • To taste Salt
  • 1 tablespoon Water

Prepare the Butter

First, melt the butter in a small saucepan over low heat or in the microwave. Once melted, let it sit for a minute or two to allow the milk solids to settle at the bottom. You want to use only the clarified butter for a smoother sauce. Skim off any foam from the top. Don't scrape the bottom when pouring or adding to the sauce.

Whisk Egg Yolks

In a heatproof bowl (stainless steel or glass) that fits snugly over a saucepan of simmering water (double boiler), combine the egg yolks, water, lemon juice, salt, and cayenne pepper. The bottom of the bowl should not touch the water.

Create the Emulsion

Place the bowl over the simmering water. Whisk constantly and vigorously until the egg yolks become pale yellow and have thickened enough to coat the back of a spoon. This usually takes about 3-5 minutes. Be careful not to overheat the eggs, or they will scramble.

Incorporate the Butter

Remove the bowl from the heat. Very slowly drizzle the melted clarified butter into the egg yolk mixture, whisking constantly and rapidly. Start with just a few drops at a time, ensuring each addition is fully incorporated before adding more. If the sauce becomes too thick, add a teaspoon of warm water to thin it out.

Adjust Seasoning and Serve

Once all the butter has been incorporated, taste the sauce and adjust the seasoning with salt, cayenne pepper, or lemon juice as needed. Serve immediately. If you need to keep it warm, place the bowl over a very low heat source or in a thermos, whisking occasionally to prevent separation. Do not refrigerate, as the sauce will likely break.

← Brown Butter Breakfast Spread Homemade Blueberry Breakfast Syrup →

FAQ

  • Why did my Hollandaise sauce break?

    Hollandaise sauce breaks when the emulsion of egg yolks and butter separates. This can happen if the sauce gets too hot, if the butter is added too quickly, or if there isn't enough liquid. Try whisking in a tablespoon of warm water to re-emulsify the sauce. If that doesn't work, whisk another egg yolk with a tablespoon of water in a clean bowl and slowly whisk in the broken sauce.
  • How do I keep Hollandaise sauce warm?

    The best way to keep Hollandaise sauce warm is to place the bowl over a very low heat source (like a barely simmering pot of water, or a warming plate) or in a thermos. Whisk it occasionally to prevent separation. Avoid keeping it warm for more than 30 minutes.
  • Can I make Hollandaise sauce ahead of time?

    Hollandaise sauce is best made and served immediately. While you can try to keep it warm for a short period, it doesn't hold well for extended periods or refrigeration. Making it fresh is always recommended.