International Cuisine > French Cuisine > Sauces (French) > Hollandaise Sauce Recipe

Classic Hollandaise Sauce

A rich and creamy emulsified sauce made with egg yolks, butter, and lemon juice. A staple of French cuisine, perfect for Eggs Benedict, vegetables, and fish.

Prep Time
5 minutes
Cook Time
5-10 minutes
Servings
About 1 cup
Ingredients
  • 3 large Egg Yolks
  • 1/2 cup (113g) Unsalted Butter
  • 1 tablespoon Lemon Juice
  • pinch Cayenne Pepper
  • to taste Salt
  • to taste White Pepper
  • 1 tablespoon Water

Prepare the Double Boiler

Fill a saucepan with about 1 inch of water and bring to a simmer. Place a heatproof bowl on top, ensuring the bottom of the bowl doesn't touch the water. This creates a gentle, indirect heat source for cooking the sauce.

Whisk the Egg Yolks

In the heatproof bowl, whisk together the egg yolks and water until lightened in color and slightly thickened. This usually takes about 1-2 minutes. The yolks should be pale yellow.

Cook the Yolks

Continue whisking the egg yolk mixture constantly over the simmering water. The mixture will gradually thicken and become pale. Be careful not to overcook the yolks, or they will scramble. The mixture should be thick enough to coat the back of a spoon. This takes about 3-5 minutes.

Emulsify the Butter

Remove the bowl from the heat and slowly drizzle in the warm, melted butter while whisking constantly and vigorously. Start with just a few drops at a time, ensuring each addition is fully incorporated before adding more. This process emulsifies the sauce, creating a smooth and creamy texture. If the sauce becomes too thick, add a teaspoon of warm water to thin it out.

Flavor and Season

Once all the butter is incorporated and the sauce is smooth and emulsified, whisk in the lemon juice, cayenne pepper, salt, and white pepper. Adjust the seasoning to your liking. Taste and add more lemon juice or salt if needed.

Serve Immediately

Hollandaise sauce is best served immediately. It can be kept warm for a short period of time (no more than 30 minutes) by covering the bowl with plastic wrap and placing it in a warm spot. However, the texture may change slightly. If the sauce separates, try whisking in a tablespoon of ice water to re-emulsify it.

Nutrition Facts Estimated per 100g of product

(Approximate values and will vary depending on specific ingredients used)
Calories: 450-550 kcal
Fat: 45-55g
Saturated Fat: 28-35g
Cholesterol: 250-300mg
Sodium: 100-200mg (depending on salt added)

Other Important Considerations for Nutrition

Hollandaise sauce is high in fat and cholesterol due to the butter and egg yolks. It should be consumed in moderation as part of a balanced diet. The addition of lemon juice provides a small amount of Vitamin C. This sauce is generally not suitable for individuals following a low-fat or low-cholesterol diet.

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FAQ

  • Why did my hollandaise sauce separate?

    Hollandaise sauce can separate if it gets too hot or too cold, or if the butter is added too quickly. To try and fix it, whisk in a tablespoon of ice water. If that doesn't work, whisk an egg yolk in a clean bowl, then slowly drizzle in the separated sauce while whisking constantly.
  • 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 time, the texture is likely to change. It's not recommended to make it too far in advance.
  • Can I use a blender or immersion blender to make hollandaise sauce?

    Yes, you can! The blender method is a faster and easier way to make hollandaise. Simply melt the butter until hot, then blend the egg yolks, lemon juice, and seasoning. Slowly drizzle in the hot butter while blending until emulsified.