Classic Hollandaise Sauce
This classic emulsified sauce is flavored with a small amount of lemon juice. Use a good quality butter to make Hollandaise, preferably clarified butter.
Hollandaise sauce is a classic French sauce known for its rich, velvety texture. It’s made with a simple formula of egg yolks, clarified butter, and lemon juice. However, as simple as the recipe is, it can be tricky because a successful sauce depends on maintaining the correct temperature.
The flavor is bright yet buttery, making it the ideal finishing touch for eggs Benedict, steamed vegetables, asparagus, fish, or roasted potatoes. Using clarified butter adds depth and stability to the emulsion, but standard unsalted butter works beautifully if that’s what you have. Once you learn the basic technique, Hollandaise becomes a reliable go-to sauce for brunch and classic dishes.
What You’ll Like About This Dish
Restaurant-quality flavor. Rich, velvety, and bright with lemon—just like a classic French sauce should be.
Simple technique. Gentle heat and steady whisking create a stable emulsion, even for beginners.
Versatile. Delicious on eggs, vegetables, seafood, and grilled meats.
Made with basic ingredients. Butter, egg yolks, and lemon juice come together to create an impressive finishing sauce.
Ingredient Notes
- Egg yolks: Form the base of the emulsion; room temperature yolks incorporate butter more smoothly.
- Cold water: Helps lighten the sauce and prevents curdling during the early whisking stage.
- Salt: Enhances all the flavors in the sauce.
- Unsalted or clarified butter: Clarified butter creates the most stable and flavorful Hollandaise, but standard butter works well too.
- Lemon juice: Brightens the sauce and balances the richness.
- Cayenne pepper: Optional but adds a subtle warmth without overpowering the delicate sauce.
Steps to Make Classic Hollandaise Sauce
- Set a medium bowl or saucepan over gently simmering water, ensuring the upper pan does not touch the water.
- Whisk the egg yolks, cold water, and a small portion of the butter until the mixture warms slightly.
- Add two pieces of butter at a time, whisking constantly until each addition is nearly incorporated.
- Continue adding butter gradually until the sauce thickens and becomes smooth and glossy.
- Whisk in the lemon juice and season with salt.
- Add cayenne if desired and transfer to a warm container.
- Keep warm over barely simmering water until ready to serve, thinning with a splash of hot water if needed.
Tips for Hollandaise Sauce
- Use very gentle heat—high heat can scramble the egg yolks rather than emulsify them.
- Whisk constantly to keep the sauce smooth and prevent curdling.
- If using whole butter, add it gradually so the emulsion can form at a steady pace.
- The sauce should never boil; keep the water bath at a bare simmer.
- If the sauce thickens too much, whisk in a teaspoon or two of warm water to loosen it.
- For stability, warm your serving dish or container before adding the finished sauce.
- If the sauce separates, quickly whisk in a teaspoon of warm water or another egg yolk to bring it back together.
Recipe Variations
- Blender Hollandaise. Combine yolks, lemon juice, and seasonings in a blender; drizzle in hot butter for a quick, stable version.
- Herbed Hollandaise. Add fresh tarragon, dill, chives, or parsley for added flavor and brightness.
- Spicy Hollandaise. Stir in cayenne, smoked paprika, or a small amount of hot sauce.
- Citrus Hollandaise. Substitute part of the lemon juice with orange, lime, or Meyer lemon for a lighter, aromatic profile.
- Brown butter Hollandaise. Use browned butter for a nutty, deeper-flavored sauce.
What to Serve With Hollandaise
- Serve over poached eggs or eggs Benedict for a classic brunch dish.
- Pair with steamed asparagus, broccoli, or roasted vegetables.
- Add a spoonful over salmon, sea bass, or crab cakes for a luxurious finish.
How to Store Hollandaise Sauce
Short hold: Keep warm for up to 1 hour by placing the container in a pan of barely simmering water. Stir occasionally.
Refrigerate: Hollandaise does not store well long-term; it is best eaten fresh. Refrigeration can cause separation.
Reviving: If refrigerated, reheat gently and whisk in warm water or a fresh egg yolk to restore the emulsion, though texture may vary.
Classic Hollandaise Sauce
Ingredients
- 2 large egg yolks, room temperature
- 1 tablespoon cold water
- pinch salt
- 3/4 cup unsalted butter, (6 ounces) cut into 1 tablespoon pieces
- 4 teaspoons fresh lemon juice
- pinch cayenne pepper, optional
Instructions
- Place a medium stainless steel bowl or saucepan over a larger pan filled with simmering water (the bottom of the top pan should not touch the water). In the smaller top pan or bow, whisk the egg yolks with the cold water and butter. Continue whisking until the egg mixture feels warm.
- Add 2 tablespoons (2 pieces) of the butter and whisk it into the egg mixture until almost fully incorporated. Repeat with remaining butter, incorporating each addition completely before adding more.
- Whisk in the lemon juice and then transfer the sauce to a warm container.
- If desired, add a pinch of ground cayenne pepper.
- If you must keep the sauce warm, set the container in a pan of barely simmering water. If the sauce thickens too much, thin with a small amount of simmering water.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
