Breakfast & Brunch > Eggs > Egg Techniques & Tips > Making Hollandaise Sauce

Foolproof Hollandaise Sauce

Master the art of Hollandaise sauce with this simple and reliable recipe. Perfect for Eggs Benedict, asparagus, or any dish that needs a rich, tangy sauce.

This method focuses on a stable emulsion, minimizing the risk of breaking. Enjoy a silky-smooth Hollandaise every time!

Prep Time
5 minutes
Cook Time
5 minutes
Servings
4
Ingredients
  • 3 Egg Yolks
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Water
  • 1/4 teaspoon Salt
  • pinch Cayenne Pepper
  • 1/2 cup Unsalted Butter

Prepare the Ingredients

Gather all your ingredients and have them measured out. It's crucial to have everything ready before you start. Melt the butter in a small saucepan or in the microwave until completely melted and hot, but not browned. Let it cool slightly while you prepare the yolk mixture.

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, lemon juice, water, 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 mixture becomes pale, frothy, and thickens slightly. This should take about 2-3 minutes. The mixture should be thick enough to leave a ribbon trail when the whisk is lifted.

Add the Butter

Remove the bowl from the heat. Slowly drizzle the melted butter into the egg yolk mixture, whisking constantly and vigorously. Start with a few drops at a time, then gradually increase the stream as the sauce emulsifies and thickens. Be sure to scrape down the sides of the bowl as you go.

Adjust Seasoning & Serve

Once all the butter is incorporated, taste the Hollandaise sauce and adjust the seasoning with more salt, lemon juice, or cayenne pepper as needed. Serve immediately over Eggs Benedict, asparagus, or your favorite brunch dishes. If not serving immediately, keep warm in a thermos or covered in a warm place (but not too hot, or the sauce will separate) for up to 30 minutes.

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FAQ

  • What if my Hollandaise sauce is too thick?

    Whisk in a teaspoon or two of warm water at a time until the desired consistency is reached.

  • What if my Hollandaise sauce breaks (separates)?

    Remove the bowl from the heat. In a clean bowl, whisk one tablespoon of warm water with one egg yolk. Slowly drizzle the broken Hollandaise sauce into the egg yolk mixture, whisking constantly. The sauce should re-emulsify.

  • Can I use a blender or immersion blender to make Hollandaise?

    Yes, you can. The process is similar, but be careful not to over-process the sauce, as it can become too thick. Add the warm butter in a slow, steady stream while the blender is running.