Name: Classic Hollandaise Sauce Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: French
Ingredients: 3 large egg yolks (55-60g / 2 oz each); 1/4 tsp cayenne pepper (or white pepper); 1/4 tsp salt; 1 1/2 tbsp lemon juice, plus more to taste; 1 1/2 tbsp water; 175 g (1 1/2 sticks) unsalted butter, cut into 1.5 cm / 1/2″ cubes

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Introduction

Hollandaise sauce is a classic, creamy accompaniment known for its rich, buttery flavor and subtle lemony brightness. Perfect for drizzling over eggs Benedict, steamed vegetables, or fish, this simple blender method makes it quick and easy to prepare at home.

A clear round glass bowl filled with a smooth, creamy beige sauce. A white spoon is dipping into the sauce, lifting some of it to reveal its thick and velvety texture. The bowl rests on a soft-grey cloth over a white marbled surface, creating a clean and simple setting. The sauce’s color is even, with a slight shine reflecting from the light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 egg yolks (from large eggs, 55-60g / 2 oz each)
1/4 tsp cayenne pepper (or white pepper)

1/4 tsp salt
1 1/2 tbsp lemon juice, plus more to taste

1 1/2 tbsp water
175 g (1 1/2 sticks) unsalted butter, cut into 1.5 cm (1/2″) cubes

Instructions

Step 1: Place the egg yolks in a tall, narrow container that fits a stick blender fully to the base.
Step 2: Add the water, lemon juice, cayenne pepper, and salt to the yolks. Blitz briefly with the stick blender to combine.
Step 3: Melt the butter in a heatproof jug until hot, either in the microwave (careful to avoid splattering) or on the stove.

Step 4: Let the melted butter stand for about 15 seconds until the milky white solids settle at the bottom of the jug.
Step 5: With the stick blender running on high, slowly pour the clear yellow butter in a thin stream into the egg mixture over about 45 seconds. Avoid pouring in the milky solids; leave approximately 1 1/2 tablespoons behind.
Step 6: Once all the butter is added, blend for an additional 10 seconds, moving the blender stick up and down to achieve a thick, creamy, smooth, and pale yellow sauce.

Step 7: If the sauce is too thick, stir in warm tap water one teaspoon at a time until reaching desired consistency.
Step 8: Adjust salt to taste: add a little more if serving with mild foods like asparagus, or keep as is for salty dishes like eggs Benedict, steak, or fish.
Step 9: Adjust lemon juice to be slightly more tangy than desired if serving with rich dishes such as eggs Benedict, steak, or salmon, as the flavor will mellow when eaten. For lighter dishes like asparagus, adjust to your perfect lemon balance.

Step 10: Use the sauce immediately or keep warm covered with a tea towel for up to 15 minutes. Serve warm or at room temperature. To loosen the sauce if needed, stir in warm tap water.

Tips & Variations

Use clarified butter to avoid the milky solids completely, which can create a smoother sauce with less risk of separation.
For a spicy twist, add a pinch of smoked paprika or a drop of hot sauce.

If the sauce starts to separate, whisk in a teaspoon of warm water to bring it back together.
Fresh lemon juice yields the best flavor, but bottled lemon juice can be used in a pinch.

Storage

Hollandaise sauce is best enjoyed fresh and does not store well. If necessary, keep it warm and covered for up to 15 minutes. Reheating is delicate; gently warm it in a double boiler while whisking continuously to prevent curdling. Avoid microwave reheating, as it can easily overcook the sauce.

How to Serve

A close-up view of a smooth, thick, creamy sauce or batter in a clear glass bowl. A wooden spoon is lifting some of the mixture, showing off its rich, pale beige color with a soft, velvety texture. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make hollandaise sauce ahead of time?

It’s best to prepare hollandaise sauce just before serving. It can be kept warm for 15 minutes covered, but storing for longer periods often leads to separation and loss of texture.

How can I fix a hollandaise sauce that has split?

If your sauce separates, whisk in a teaspoon of warm water slowly and vigorously. This often helps to re-emulsify the sauce. If not, start with a fresh egg yolk and slowly whisk in the broken sauce to bring it back together.