Dinner

Hollandaise Sauce

Name: Hollandaise Sauce
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 6 servings
Ingredients: 3 large egg yolks (room temperature); 1 tablespoon fresh lemon juice; 1/4 teaspoon cayenne pepper; 1/2 teaspoon salt; 8 ounces unsalted butter, cut into cubes; 2 tablespoons water

This is the classic hollandaise: creamy, luxurious, and made the reliable way with an emulsion of butter and egg yolks over gentle heat. It's the sauce for eggs Benedict, steamed asparagus, and roasted broccoli.

299calper serving 2gprotein 1gcarbs 33gfat 5min prep 8min cook 6serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Hollandaise Sauce — common questions

Can I make hollandaise ahead?

Hollandaise is best made just before serving, but you can keep it warm for up to 30 minutes in a warm (not hot) place, like a turned-off oven or insulated bowl; stir in a little warm water if it thickens too much.

What if my hollandaise breaks?

Start with a clean bowl, add a fresh room-temperature egg yolk, and whisk in the broken sauce very slowly until it emulsifies again; this works about 80% of the time.

What's the most common mistake?

Using water that's too hot, which scrambles the eggs instead of cooking them gently; keep the water at a bare simmer (barely moving) and monitor the egg mixture temperature.

Can I use clarified butter?

Yes, clarified butter works even better than whole butter and reduces the chance of breaking; use the same amount and whisk it in the same way.

What do I serve hollandaise with?

Eggs Benedict and other egg dishes, steamed asparagus, roasted broccoli, poached fish, or roasted cauliflower; it's also delicious on steak.

Can I make it without a double boiler?

Yes, you can use a whisk in a bowl over a pot of simmering water, or use the microwave method: whisk yolks and lemon juice for 30 seconds, then add 1 cube of soft butter at a time while whisking, heating for 15 seconds in the microwave between additions until thick and warm.