Master the art of French cuisine with this foolproof hollandaise sauce recipe that transforms simple ingredients into liquid gold. This rich, velvety emulsion of butter, egg yolks, and bright lemon juice elevates everything from eggs Benedict to steamed vegetables into restaurant-quality dishes. While hollandaise has a reputation for being temperamental, this step-by-step method ensures success every time, giving you the confidence to create this classic sauce that’s been gracing elegant tables for centuries.
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Table of Contents
Why This Recipe Works
The secret to perfect hollandaise lies in controlled temperature and gradual emulsification. By using a double boiler, you create gentle, consistent heat that allows the egg yolks to thicken without scrambling. The slow addition of warm butter creates a stable emulsion, while the lemon juice provides the acid necessary to balance the rich butter and maintain the sauce’s silky texture. This method eliminates the guesswork and reduces the risk of breaking, which intimidates many home cooks.
The key is patience and constant whisking, which incorporates air and creates the signature light, fluffy texture that makes hollandaise so irresistible.
Ingredients for Hollandaise Sauce
For the Sauce Base:
- Unsalted butter – Creates a rich, luxurious body and provides essential fat for emulsification
- Large egg yolks – Acts as emulsifiers and provide creamy texture and golden color
- Fresh lemon juice – Adds brightness and acidity to balance the rich butter
For Flavor Enhancement:
- Water – Used in double boiler setup for gentle heat control
- Hot pepper sauce – Provides subtle heat and depth of flavor
- Salt – Enhances all flavors and balances the richness
- Ground black pepper – Adds warmth and subtle spice complexity
How to Make Hollandaise Sauce
Cook up a creamy, velvety Hollandaise sauce in your own kitchen with just a few simple steps!
- Begin by melting butter in the microwave and allowing it to cool.
- Then create a double boiler using two pots of simmering water; whisk egg yolks into one until light and fluffy before pouring into the pot on top.
- Whisk continuously over medium-high heat for 2 to 3 minutes as you slowly add warm melted butter, incorporating completely.
- Finally season with lemon juice, hot pepper sauce, salt and pepper – delicious when served within 30 minutes of making!
Chef’s Notes
Temperature control is absolutely critical for success. If the mixture gets too hot, the eggs will scramble and the sauce will break. If you notice the sauce beginning to curdle, immediately remove from heat and whisk in a tablespoon of cold water.
The butter should be warm but not hot when added to prevent cooking the egg yolks. Test temperature by touching the bowl; it should feel comfortably warm, not hot.
Fresh lemon juice makes a significant difference in flavor brightness compared to bottled juice. The acid also helps maintain the emulsion’s stability.
Perfect Pairings and Serving Suggestions
Hollandaise sauce transforms ordinary dishes into elegant presentations:
Classic Applications:
- Eggs Benedict: The traditional and most famous pairing
- Steamed asparagus: A springtime favorite that highlights both ingredients
- Poached salmon: Creates restaurant-quality fish dishes
- Artichokes: Traditional accompaniment for this elegant vegetable
Modern Uses:
- Breakfast potatoes: Transforms simple hash browns into gourmet fare
- Roasted vegetables: Elevates Brussels sprouts, broccoli, or cauliflower
- Grilled proteins: Enhances chicken, fish, or even steak
More great sauces to try!
- Ranch dressing from the Wingstop
- Jezebel Dip appetizer recipe
- Katsu Sauce
- Dill Dip for Vegetables
- Spicy Thai Peanut Sauce
- Homemade Sweet and Sour Sauce
- 7 Layer Bean Dip
Check out my easy recipes for sauces and dips.
Classic Hollandaise Sauce – Easy Recipe
Ingredients
- 1/2 cup butter
- 3 egg yolks
- 1 1/2 tablespoons cold water
- 3 teaspoons lemon juice
- dash hot pepper sauce
- salt and pepper to taste
Instructions
- Melt the butter in the microwave in a glass dish. Let the butter begin to cool slightly, and skim off anything that is on the top. Set up a double boiler, and whisk egg yolks and the water in a bowl until they are light and fluffy. Pour egg yolks into the double boiler.
- Whisk eggs continually while eggs are in the double boiler, they will begin to thicken slightly, and this will take 2 to 3 minutes. Begin to drizzle in warm melted butter slowly, and continue to whisk the egg and butter mixture. Once the butter is totally incorporated add lemon juice, hot pepper sauce, and salt and pepper to taste. This sauce must be served within 30 minutes of making.
Try a blender version of Hollandaise Sauce. It makes a great sauce that is nearly foolproof. Or, adapt this one and make it using a blender.
I would love it if you’d share your Blender Receipe . Thank you .
Hey I really liked this Hollandaise sauce. I served mine with some Asparagus.
Mmm..I like the foam! A great sauce paired with so many vegetables.
Honestly, I think I could pour this sauce over just about anything.
Ohhh, hollandaise … I could drink the stuff! And that asparagus looks so good swimming in it.