Hollandaise Sauce Recipe

Name: Hollandaise Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: about 1 cup
Cuisine: French
Ingredients: 3 large egg yolks; 1 tablespoon lemon juice; 1 tablespoon cold water; 1/2 cup (1 stick) unsalted butter, melted and hot; Salt to taste; Cayenne pepper to taste

French · Condiment · 15 min total

Hollandaise Sauce recipe videos

A classic French emulsion sauce made with butter, egg yolks, and lemon juice, perfect for eggs Benedict or steamed asparagus.

5
min prep

10
min cook

4
servings

230
kcal/serving

Ingredients

3 large egg yolks
1 tablespoon lemon juice
1 tablespoon cold water
1/2 cup (1 stick) unsalted butter, melted and hot
Salt to taste
Cayenne pepper to taste

Instructions

Place egg yolks, lemon juice, and water in a heatproof bowl. Whisk until combined.
Set the bowl over a saucepan of simmering water (not touching the water). Whisk constantly until the mixture thickens and forms ribbons, about 3-5 minutes.
Remove the bowl from heat. Slowly drizzle in the hot melted butter while whisking vigorously until fully emulsified and thick.
Season with salt and cayenne pepper to taste. If too thick, whisk in a few drops of warm water.
Serve immediately or keep warm for up to 30 minutes by placing the bowl in warm water.

Tips

If the sauce breaks, whisk in 1 tablespoon of hot water to re-emulsify.
Use clarified butter for a more stable sauce.
Store leftover sauce in the refrigerator for up to 2 days; reheat gently over warm water.

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