Use a stainless steel bowl for best heat distribution. Ensure the water in the pot is simmering, not boiling, to prevent scrambling the eggs. Whisk vigorously and constantly to create a smooth, emulsified sauce. If the sauce becomes too thick, whisk in a teaspoon of warm water to thin it out. For a variation, add a dash of hot sauce or a pinch of smoked paprika for extra flavor.
Rich Hollandaise Sauce
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PREP TIME5 mins
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COOK TIME10 mins
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TOTAL TIME15 mins
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SERVING6 People
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VIEWS9
Indulge in the velvety embrace of this classic Hollandaise – a culinary school secret now demystified for your home kitchen. Elevate simple dishes with its rich, buttery tang, turning ordinary meals into extraordinary experiences. Perfect for eggs Benedict, steamed asparagus, or drizzled over your favorite greens.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol187 mg
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Protein2 g
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Saturated Fat13 g
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Sodium168 mg
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Sugar0 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
Fill a small pot with water to a depth of 2 inches; bring to a simmer over medium heat. (2 minutes)
02
Step
6 mins
Whisk egg yolks and 1 teaspoon lemon juice in a medium heatproof bowl until well combined and smooth. Set bowl over the simmering water and whisk constantly, moving bowl on and off heat occasionally, until thickened, light yellow, and doubled in volume. The mixture should "ribbon" slightly when a whisk comes in and out. Remove from heat. (5-7 minutes)
03
Step
4 mins
Drizzle melted butter into the egg mixture, a few drops at a time, whisking constantly. Add remaining lemon juice in 2 batches as mixture thickens. Whisk constantly until all butter is incorporated. Whisk in salt and cayenne pepper. Serve immediately. (3-5 minutes)
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RECIPE REVIEWS
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Please Rate
Meta Littel
Jun 24, 2025I've always been intimidated by Hollandaise, but this recipe made it so easy! It turned out perfectly smooth and delicious.
Chaz Kiehn
Jun 16, 2025The key is definitely whisking constantly. My first attempt was a disaster, but I got it right the second time following these instructions carefully.
Jamarcus Bayer
Jun 12, 2025The tip about using a stainless steel bowl is spot on. It helped keep the temperature consistent.
Orion Rau
Jun 10, 2025This recipe is a game-changer! I now make Hollandaise for brunch every weekend. It's so much better than store-bought.
Antonia Schmeler
Jun 9, 2025I added a little Dijon mustard for an extra kick. It was amazing!