This hollandaise sauce recipe produces a smooth, buttery emulsion in 10 minutes using just egg yolks, butter, lemon juice, and a pinch of cayenne. The sauce coats the back of a spoon and holds its silky texture without breaking when you whisk the butter in slowly over gentle heat.
The recipe makes 1 cup in 10 minutes total and depends on one technique: adding the melted butter in a thin stream while whisking constantly. Hollandaise holds at room temperature for up to 1 hour and cannot be refrigerated without breaking, so plan to make this sauce just before serving.
Table of contents
Why This Hollandaise Sauce Recipe Works
- Whisking the egg yolks with lemon juice over simmering water heats them to 160°F, which thickens the sauce without scrambling the eggs.
- Adding the melted butter in a slow stream builds a stable emulsion that stays smooth instead of separating into grease and liquid.
- A pinch of cayenne balances the richness and brings out the lemon flavor without making the hollandaise sauce taste spicy.
Hollandaise Sauce Recipe
Hollandaise Sauce Recipe
8
servings5
minutes5
minutes130
kcalThis hollandaise sauce is a smooth, buttery emulsion made with egg yolks, melted butter, lemon juice, and a pinch of cayenne. The recipe takes 10 minutes total and produces 1 cup of sauce that coats the back of a spoon and holds its silky texture when you whisk the butter in slowly over gentle heat.
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Ingredients
3 large egg yolks
1 tablespoon fresh lemon juice
10 tablespoons unsalted butter
0.25 teaspoon salt
1 pinch cayenne pepper
Directions
- Set up a double boiler by filling a saucepan with 1 inch of water and bringing it to a simmer over medium heat. Place a heatproof bowl on top, making sure the bottom does not touch the water.
- Whisk the egg yolks and lemon juice in the bowl over the simmering water for 2 to 3 minutes until the mixture thickens, reaches 160°F, and coats the back of a spoon. The yolks should leave a trail when you drag your finger through.
- Remove the bowl from the heat and slowly drizzle in the melted butter while whisking constantly. Take 3 to 4 minutes to add all the butter. The sauce will thicken and become smooth and glossy as the emulsion forms.
- Whisk in the salt and cayenne until evenly distributed. If the sauce is too thick, whisk in warm water 1 teaspoon at a time until it reaches the consistency of heavy cream.
- Taste the hollandaise sauce and adjust the seasoning with more lemon juice or salt if needed. Serve immediately or hold at room temperature for up to 1 hour.
Notes
- The egg yolks must reach 160°F and coat the back of a spoon before you add the butter, or the hollandaise sauce will be too thin and the emulsion will not form properly.
- If the sauce breaks and looks greasy, whisk 1 tablespoon of cold water in a clean bowl, then slowly whisk in the broken sauce to rebuild the emulsion.
- Hollandaise holds at room temperature for up to 1 hour but cannot be refrigerated or reheated. White wine vinegar can replace lemon juice with a sharper, less fruity flavor.
Nutrition Facts
- Serving Size: 1 g
- Total number of serves: 8
- Calories: 130kcal
- Fat: 14g
- Carbohydrates: 0g
- Net Carbs: 0g
- Fiber: 0g
- Protein: 1g
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The sections below explain which ingredients affect the texture of your hollandaise sauce recipe most, how to fix a broken sauce, and how to adjust the flavor with substitutions.
Key Ingredients and Substitutions
This hollandaise sauce recipe uses five ingredients, and four of them control whether the emulsion forms and holds.
- Egg yolks: The lecithin in egg yolks binds the butter and water into a stable emulsion. Use 3 large yolks for 1 cup of sauce. Whole eggs make the sauce thinner and less rich.
- Unsalted butter: Melted butter is the fat phase of the emulsion and gives hollandaise its signature richness. Use 10 tablespoons unsalted butter so you control the salt level. Salted butter can make the sauce taste too salty.
- Fresh lemon juice: Acid from 1 tablespoon lemon juice helps the emulsion form and adds brightness. Bottled lemon juice works but tastes flat. White wine vinegar can replace lemon juice with a sharper, less fruity flavor.
- Cayenne pepper: A pinch of cayenne cuts through the butter and highlights the lemon without adding heat you can taste. Omit it for a milder sauce, or use white pepper for a peppery note without the color.
- Salt: Salt balances the richness and brings out all the other flavors. Start with 1/4 teaspoon and taste before adding more.
How to Make Hollandaise Sauce
The recipe succeeds when you control the heat and add the butter slowly enough for the emulsion to form.
- Whisk the yolks over gentle heat: Set a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water. Whisk the egg yolks with lemon juice for 2 to 3 minutes until the mixture thickens and reaches 160°F. The yolks should coat the back of a spoon and leave a trail when you drag your finger through. This step cooks the yolks just enough to thicken them without scrambling.
- Add the butter in a thin stream: Remove the bowl from the heat. Slowly drizzle in the melted butter while whisking constantly, taking 3 to 4 minutes to add all of it. The sauce will thicken as the butter incorporates. Adding the butter too fast floods the emulsion and causes it to break into a greasy puddle.
- Season and adjust the consistency: Whisk in the cayenne and salt. If the hollandaise sauce is too thick, whisk in warm water 1 teaspoon at a time until it reaches the consistency of heavy cream. Serve immediately or hold at room temperature for up to 1 hour.
- Taste before serving: Hollandaise should taste rich and buttery with a bright lemon note and no raw egg flavor. Add more lemon juice or salt if needed.
Why Did the Sauce Break?
Why Is the Sauce Greasy and Separated?
The emulsion broke because the butter was added too fast or the mixture got too hot. The egg yolks could not absorb the fat quickly enough. To fix it, whisk 1 tablespoon of cold water in a clean bowl, then slowly whisk in the broken sauce. The water provides a new base for the emulsion. Next time, add the butter in a thinner stream and keep the heat low.
Why Are There Scrambled Egg Bits in the Sauce?
The yolks got too hot and cooked into curds. This happens when the bowl touches the simmering water or the heat is too high. Strain the sauce through a fine mesh sieve to remove the bits. The texture will be thinner but still usable. Prevent this by keeping the water at a bare simmer and lifting the bowl off the heat if it gets too hot.
Why Is the Sauce Too Thin?
The yolks were not whisked long enough over heat to thicken before you added the butter. The mixture should coat the back of a spoon and reach 160°F. If your hollandaise sauce recipe produced a thin sauce, return it to the double boiler and whisk over gentle heat for 1 to 2 minutes until it thickens. Next time, whisk the yolks until they leave a trail when you drag your finger through.
Hollandaise Sauce Variations
Béarnaise Sauce
Replace the lemon juice with 2 tablespoons white wine vinegar reduced with 1 tablespoon minced shallot and 1 teaspoon dried tarragon. Strain out the solids before whisking the reduction into the egg yolks. Béarnaise tastes more savory and herbal than hollandaise and pairs well with steak.
Dijon Hollandaise
Whisk in 1 teaspoon Dijon mustard after the butter is fully incorporated. The mustard adds a sharp, tangy note and helps stabilize the emulsion. This variation works well with roasted vegetables and salmon.
Orange Hollandaise
Replace half the lemon juice with fresh orange juice and add 1/2 teaspoon finely grated orange zest. The sauce becomes sweeter and more aromatic. Serve it with asparagus or brunch dishes.
What to Serve With Hollandaise Sauce
Hollandaise sauce is the classic topping for eggs Benedict, where it coats poached eggs and Canadian bacon on an English muffin. It also pairs well with steamed asparagus, roasted Brussels sprouts, grilled salmon, and steak. The rich, buttery sauce complements mild vegetables and proteins without overpowering them. For a lighter pairing, drizzle it over roasted cauliflower or broccoli. You can also serve it alongside tartar sauce when offering multiple dipping options for seafood.
How to Store Hollandaise Sauce
Hollandaise sauce holds at room temperature for up to 1 hour in a warm spot away from direct heat. Do not refrigerate hollandaise because the butter solidifies and the emulsion breaks. The sauce cannot be reheated successfully. If you must hold it longer than 1 hour, keep it in a thermos or over a pan of warm water, whisking occasionally. Make hollandaise just before serving for the best texture and flavor.
Hollandaise Sauce FAQs
No, hollandaise sauce cannot be made ahead and refrigerated because the butter solidifies and the emulsion breaks. Make the sauce just before serving and hold it at room temperature for up to 1 hour.
Hollandaise uses lemon juice for acidity, while béarnaise uses white wine vinegar reduced with shallots and tarragon. Béarnaise tastes more savory and herbal, and hollandaise is brighter and more citrusy.
Whisk 1 tablespoon of cold water in a clean bowl, then slowly whisk in the broken sauce. The water provides a new base for the emulsion and brings the sauce back together.
You can use salted butter, but the sauce may taste too salty. Unsalted butter lets you control the salt level and season the hollandaise to your taste.
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