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A serving of rich, golden hollandaise sauce in a pristine white ramekin.

Proven way to grow Hollandaise Sauce in 5 Steps

This classic Hollandaise sauce is a rich, buttery emulsion that comes together quickly in just five steps. It's perfect for drizzling over eggs Benedict, asparagus, or salmon, adding a touch of elegance to any dish.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 large egg yolks
  • 1 stick unsalted butter
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • Pinch of cayenne pepper optional
  • Salt to taste
Equipment
  • Double boiler
  • Whisk

Equipment

  • Small saucepan
  • Medium saucepan
  • Heatproof bowl or top of a double boiler
  • Whisk

Method
 

Preparation
  1. Melt the butter: In a small saucepan, melt the stick of unsalted butter over low heat; set aside and keep warm.
  2. Prepare a double boiler: Fill a medium saucepan with about 1 inch of water and bring it to a simmer; ensure the water does not boil.
  3. Combine ingredients: In the top of the double boiler or a heatproof bowl, whisk together the egg yolks, lemon juice, and Dijon mustard until the mixture is light and fluffy.
Cooking
  1. Cook the mixture: Place the bowl over the simmering water, ensuring the bottom of the bowl does not touch the water; continue whisking constantly until the mixture thickens and coats the back of a spoon.
  2. Emulsify the sauce: Slowly drizzle the warm melted butter into the egg yolk mixture while continuously whisking until the sauce is thick and emulsified.
  3. Season and serve: Remove from heat, stir in cayenne pepper (if using) and salt to taste; serve immediately.

Notes

To prevent the sauce from breaking, ensure the water in the double boiler does not boil and that you whisk constantly. If the sauce becomes too thick, whisk in a teaspoon of warm water until it reaches the desired consistency. For best results, serve immediately, as Hollandaise sauce doesn't hold well when reheated.