Hollandaise sauce is one of the most iconic sauces in French cuisine, known for its creamy, rich, and buttery texture. It’s a must-have for eggs Benedict, steamed asparagus, or even grilled fish. While some might find it intimidating to make at home, this easy and foolproof recipe will ensure a perfect Hollandaise sauce every time.

This recipe has been adapted from my video tutorial, with slight modifications to suit different kitchen setups. For instance, not everyone has a gas stove, so instead of whisking the sauce over an open flame, I’ll guide you through the more traditional double boiler method. Let’s get started!

Ingredients (Serves 4)

3 large egg yolks, at room temperature
200 g unsalted butter, cut into small cubes
2 tbsp fresh lemon juice
1 tbsp cold water
1 pinch fine salt
1 pinch white pepper, ground
1 pinch cayenne pepper (optional)

Step-by-Step Instructions

1. Prepare the Double Boiler

Fill a saucepan with a few inches of water and bring it to a gentle simmer. Place a heatproof bowl on top, ensuring that it doesn’t touch the water.

2. Whisk the Egg Yolks

Add the egg yolks, cold water, and lemon juice to the bowl. Whisk vigorously until the mixture becomes thick and frothy.

3. Gradually Add Butter

Slowly add butter cubes one at a time, whisking continuously until fully melted. The sauce will begin to emulsify and thicken.

4. Season and Serve

Remove the bowl from the heat once the sauce reaches a smooth and creamy consistency. Stir in salt, white pepper, and cayenne (if using). Serve immediately over eggs, vegetables, or seafood.

Ingredient Substitutions

Unsalted butter → Clarified butter for a more stable sauce.
Lemon juice → White wine vinegar for a sharper acidity.
White pepper → Black pepper or smoked paprika for a different depth of flavor.

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Tips & Tricks for Perfect Hollandaise Sauce

1. Use Room-Temperature Eggs

Take your eggs out of the fridge 30 minutes before starting. Cold yolks can make the emulsification process harder.

2. Fixing a Thick Sauce

If your Hollandaise gets too thick, add a few drops of warm water and whisk vigorously to loosen it.

3. Fixing a Thin Sauce

If your sauce is too runny, keep whisking over the double boiler until it reaches the right consistency.

4. Serve Immediately

Hollandaise sauce does not store well, so it’s best enjoyed fresh. If necessary, keep it warm over a very low double boiler, stirring occasionally for up to 30 minutes.

Frequently Asked Questions

1. Why did my Hollandaise sauce separate?

If your sauce curdles, it likely overheated too quickly. Remove it from the heat and whisk in a tablespoon of cold water to try and bring it back together.

2. Can I make Hollandaise sauce ahead of time?

No, it degrades quickly. However, you can keep it warm for about 30 minutes in a double boiler, stirring occasionally.

3. How can I make a lighter version?

Replace some of the butter with plain yogurt. It will alter the texture but still provide a creamy taste.

4. Can I reheat Hollandaise sauce?

No, reheating may cause it to break. If it cools down too much, gently whisk over a warm double boiler with a spoonful of lukewarm water.

Homemade Hollandaise Sauce: A Quick and Easy Recipe!

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Prep Time 10

Cooking Time 10

Category Breakfast, Sauce

Cuisine French

Portions 6 people

Calories 250 kcal

Ingredients

3 large egg yolks at room temperature
200 g unsalted butter cut into small cubes
2 tbsp fresh lemon juice
1 tbsp cold water
1 pinch fine salt
1 pinch white pepper ground
1 pinch cayenne pepper optional

Instructions

Prepare the double boiler: Heat water in a saucepan and place a heatproof bowl on top without touching the water.
Whisk the egg yolks: In the bowl, whisk egg yolks, lemon juice, and water until frothy.
Emulsify with butter: Gradually add butter cubes, whisking constantly until fully melted and thickened.
Season and serve: Remove from heat, stir in salt, white pepper, and cayenne. Serve immediately.

Video

Notes