Hollandaise Sauce Recipe
Creamy, airy, bright—this Hollandaise Sauce Recipe whips up in under ten minutes, turning simple brunch or breakfast dishes into a little celebration of French cuisine.
Full Recipe Introduction
Hollandaise sauce is the king of breakfast condiments: rich egg yolk and melted butter emulsify into a velvety, tangy drizzle that graces Eggs Benedict, steamed veggies, or smoked salmon. What makes this particular Hollandaise Sauce Recipe stand out is its fool-proof method—no double boiler drama, no curdled eggs, just smooth results every single time. As a 50-year-old home cook who’s balanced careers, kids, and occasional kitchen mishaps, I’ve refined this recipe so you can impress your brunch guests (or yourself) without breaking a sweat. Plus, with lemon juice brightening the mix and a pinch of seasoning to taste, it feels indulgent yet guilt-manageable—perfect for Mother’s Day or an autumn weekend gathering.
Why You’ll Love This Recipe
- Ready in under 10 minutes—ideal for busy mornings or impromptu brunches
- No fancy equipment—just a whisk, a saucepan, and a heat-proof bowl
- Consistent emulsification—thanks to a gentle warming technique that prevents separation
- Adaptable seasoning—add cayenne, smoked paprika, or fresh herbs to match your mood
- Uses simple pantry staples: egg yolk, butter, lemon juice, salt, and pepper
- Perfect for classic Eggs Benedict or as a bright finishing sauce on vegetables
- A taste of French cuisine at home—elevate everyday meals effortlessly
- Foolproof for cooks of any skill level—embrace a little kitchen confidence boost
Ingredients
• 3 large egg yolks (at room temperature; free-range if possible)
• ¾ cup (170 g) unsalted butter, melted and hot (I love KerryGold for its creamy flavor)
• 1½ tablespoons fresh lemon juice (strain out seeds; Meyer lemons add a softer citrus note)
• Pinch of kosher salt (Diamond Crystal works nicely)
• Tiny pinch of white pepper or cayenne (for subtle heat; adjust to taste)
• Splash of warm water (1–2 teaspoons, to loosen sauce if needed)
Tips:
• Use fresh eggs—older yolks break more easily.
• Clarify butter by scooping off foam if you want an extra-smooth finish.
• Let ingredients come to room temperature to reduce shock during emulsification.
Directions
- Whisk egg yolks and lemon juice
In a medium, heat-proof bowl, whisk together the egg yolks and lemon juice until the mixture lightens in color and becomes slightly frothy—about 30 seconds. This aeration jump-starts the emulsion. - Create a gentle bain-marie
Place the bowl over a saucepan of barely simmering water (don’t let the bowl touch the water). Keep the heat very low—around 140°F on an infrared thermometer—so the eggs don’t scramble. - Drizzle in melted butter
Slowly pour the hot melted butter into the yolk mixture in a thin, steady stream, whisking continuously. If the sauce thickens too quickly, add a teaspoon of warm water to loosen it. - Season and finish
Once all the butter is incorporated and the sauce is thick and glossy, remove from heat. Stir in salt, white pepper or cayenne, and taste—add more lemon juice if you like extra brightness. - Keep warm
Transfer Hollandaise sauce to a warm (not hot) thermos or bowl set over warm water. Serve within 30 minutes for best texture; whisk gently before spooning over dishes.
Chef’s Tip: If separation starts, whisk in a teaspoon of cold water vigorously—this often brings the emulsion back to life.
Servings & Timing
Yield: Makes about ¾ cup (generous sauce for 4 servings of Eggs Benedict)
Prep Time: 5 minutes (including gathering ingredients)
Cook Time: 5 minutes
Total Time: 10 minutes—perfect for a leisurely brunch without the marathon.
Variations
• Herb-infused Hollandaise: Stir in 1 tablespoon chopped chives, tarragon, or parsley.
• Citrus twist: Swap half the lemon juice for lime or orange juice.
• Spicy Sriracha version: Whisk in 1 teaspoon Sriracha for a sweet-heat punch.
• Vegan “Hollandaise”: Replace egg yolks with silken tofu and use vegan butter.
• Garlic-butter: Sauté 1 clove minced garlic in butter before melting for a mellow garlic note.
Storage & Reheating
Store any leftover Hollandaise sauce in an airtight container in the fridge for up to 2 days—though I’d be surprised if you had leftovers! To reheat, gently warm over a bain-marie, whisking constantly; avoid microwave blasts, which can break the emulsion.
Make-ahead advice: You can prepare the egg-lemon mixture up to 2 hours in advance and keep it covered in the fridge; bring to room temperature before whisking in hot butter.
Notes
• I once rushed this and turned up the stove—and ended up with scrambled eggs. Lesson learned: low and slow is the golden rule.
• If you’re nervous about maintaining warmth, nestle your serving bowl in a pan of warm water.
• For extra richness, experiment with a 4:1 butter-to-yolk ratio—just be careful with the heat.
FAQs
Q: My sauce is grainy—what went wrong?
A: Graininess usually means the butter was too hot or added too quickly; retry with lower heat and a slower pour.
Q: Can I use clarified butter only?
A: Absolutely—clarified butter removes water content, so the emulsion is even creamier.
Q: Why did my sauce separate?
A: Separation often happens when the mixture gets too hot or the butter-pour is uneven; whisk in cold water to rescue it.
Q: Is Hollandaise sauce healthy?
A: It’s rich in fat from butter and egg yolks, but using cultured or grass-fed butter adds omega-3s; enjoy in moderation.
Q: Can I freeze Hollandaise?
A: Freezing tends to break the emulsion, so I don’t recommend it—you’ll lose the silky texture.
Q: What’s the ideal egg yolk to butter ratio?
A: For most home cooks, 3 yolks to ¾ cup butter (roughly 1:5 by volume) hits that sweet spot of flavor and stability.
Q: Can I use this for dinner?
A: Certainly—drizzle over poached fish, roasted chicken, or asparagus for a French-style dinner upgrade.
Q: How do I make it less tangy?
A: Reduce lemon juice to 1 tablespoon and add a splash more melted butter for a milder profile.
Conclusion
This Hollandaise Sauce Recipe brings that classic French flair right to your kitchen counter—without fuss or fear. Whether you’re spoiling Mom on Mother’s Day, hosting a cozy brunch, or just elevating plain toast, this velvety sauce delivers a rich, tangy finish every time. Give it a whirl, leave a comment below, and don’t forget to explore my other brunch favorites—like my fluffy buttermilk pancakes or savory breakfast strata!
Hollandaise Sauce
Ingredients
- 3 large egg yolks at room temperature; free-range if possible
- ¾ cup unsalted butter melted and hot
- 1½ tablespoons fresh lemon juice strained; Meyer lemons add a softer citrus note
- Pinch kosher salt Diamond Crystal works nicely
- Tiny pinch white pepper or cayenne for subtle heat; adjust to taste
Instructions
- In a medium, heat-proof bowl, whisk together the egg yolks and lemon juice until the mixture lightens in color and becomes slightly frothy—about 30 seconds. This aeration jump-starts the emulsion.
- Place the bowl over a saucepan of barely simmering water (don’t let the bowl touch the water). Keep the heat very low—around 140°F on an infrared thermometer—so the eggs don’t scramble.
- Slowly pour the hot melted butter into the yolk mixture in a thin, steady stream, whisking continuously. If the sauce thickens too quickly, add a teaspoon of warm water to loosen it.
- Once all the butter is incorporated and the sauce is thick and glossy, remove from heat. Stir in salt, white pepper or cayenne, and taste—add more lemon juice if you like extra brightness.
- Transfer Hollandaise sauce to a warm (not hot) thermos or bowl set over warm water. Serve within 30 minutes for best texture; whisk gently before spooning over dishes.
Notes
• Clarify butter by scooping off foam if you want an extra-smooth finish.
• Let ingredients come to room temperature to reduce shock during emulsification.
