How To Make Hollandaise Sauce Recipe
I absolutely love this recipe because mastering the art of making homemade Hollandaise sauce feels like leveling up my brunch game. Plus, the creamy, tangy delight pairs perfectly with everything from eggs to seafood, making it my go-to for impressing friends at brunch.
I adore the deep, buttery taste of Hollandaise sauce. It’s a fundamental sauce that enhances any dish with its rich creaminess.
Prepared with just a handful of straightforward ingredients—3 large egg yolks, 1 tablespoon of lemon juice, 1/2 cup of melted unsalted butter, and a dash of cayenne pepper—it’s indulgent but so full of flavor. By using high-quality butter and fresh lemon juice, the sauce is now more silky and smooth than ever while providing the same tangy note that makes Hollandaise what it is.
And though it is still quite high in calories, the taste is so much better than any low-calorie substitute that you’re really better off just having the real deal.
Ingredients
Egg Yolks:
They are packed with protein and healthy fats, which make them thicken and emulsify.
Lemon Juice:
Imparts a zesty flavor and a burst of vitamin C.
Unsalted Butter:
Texture that is creamy and fateful with richness.
Cayenne Pepper:
Provides a spicy boost; vitamin A and metabolism power.
Salt:
Improves the flavor; use in moderation.
Black Pepper:
Contributes to flavor with a rich warmth and a gentle heat.
Ingredient Quantities
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon cayenne pepper (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
1. Set up a double boiler by bringing a small saucepan of water to a gentle simmer. Place a heatproof bowl over the pot. Ensure that the bowl’s bottom does not touch the water.
2. The egg yolks and lemon juice are whisked together in the bowl until they are thickened and pale.
3. Gradually add the melted butter to the egg yolk mixture, whisking constantly to emulsify the sauce. Add the butter in a slow and steady stream, and be sure to keep whisking.
4. When thickening the sauce, continue to whisk the mixture with vigor. You want the texture to be creamy and the whole to be well incorporated.
5. If you wish, add in the cayenne pepper and whisk it until it’s incorporated.
6. Add salt and black pepper to taste to the sauce.
7. Should the sauce become too thick, a small amount of warm water added and whisked into the sauce should bring it back to the desired consistency.
8. If you think the sauce needs it, taste and adjust the seasoning. Add more lemon juice if you want it a little brighter. Salt brings out flavor, so taste and add more if you need it. I like to use fresh ground pepper, so I put that in at the end.
9. Once the hollandaise sauce has been prepared, take it off the heat and keep it warm until serving. One good way to maintain that warmth is to set aside the bowl over warm water.
10. Immediately spoon the sauce hollandaise over the eggs benedict, over the steamed vegetables, or over the seafood for a sensational dish.
Equipment Needed
1. Small saucepan
2. Heatproof bowl
3. Whisk
4. Measuring spoons
5. Measuring cup
6. Spoon (for tasting)
7. Ladle (to spoon over dish)
FAQ
- Q: Can I make hollandaise sauce in advance?A: You can keep it warm for an hour in a thermos or a warm water bath, but it is best served fresh.
- Q: Can I use salted butter instead of unsalted butter?A: Yes, but you should adjust the amount of added salt to your preference. Remember that if you use salted butter, it may make the sauce taste saltier than you’d like.
- Q: How do I fix a broken hollandaise sauce?If the sauce has broken, you can attempt to whisk in a teaspoon of hot water, added slowly, to emulsify the sauce again. Alternatively, you could start with a fresh egg yolk, and slowly whisk the broken sauce into it to bring the sauce back together.
- Q: What does “cayenne pepper optional” mean in this recipe?In other words, cayenne pepper is not a must-have but gives a little heat and a boost in the flavor department if that’s what you want.
- Q: Why is the sauce curdling?A: When the sauce heats up too much or is mixed too quickly, it curdles. Keep the heat low and whisk it with a steady hand.
- Q: How do you store leftover hollandaise sauce?Reheat leftovers using a double boiler to prevent breaking the emulsion. If you do not have a double boiler, you can improvise one by placing a heatproof bowl over a saucepan filled with simmering water.
Substitutions and Variations
Juice from a lemon:
Vinegar made from white wine
Cider vinegar from apples
Butter that has not been salted:
Ghee, a clarified butter that originates in India and is made from the milk of water buffalo or cows, has been used for thousands of years in cooking and as a base for medicines. Its high smoke point makes it very useful for frying and sautéing. India and Pakistan are the largest producers and consumers of ghee. But ghee has been gaining popularity in the West, too, where it is being rediscovered not just as a flavorful cooking fat but also as a health food.
Butter that has had the water and milk solids removed.
Cayenne pepper—
Sauce that is hot
Paprika
Sodium chloride—table salt and a key ingredient in culinary preparations—is made up of two elements: sodium and chlorine. Sodium helps regulate the balance of fluids in the body and enables our cells to transmit electrical signals. Chlorine is the main ingredient used to make many essential chemicals. Together, these two elements combine to form the compound that we know as salt.
Oceanic salt
Salt that is in accordance with Jewish dietary laws
Pepper: Black
Pepper, white
Mustard seed ground
Pro Tips
1. Consistent Whisking: When adding the melted butter, make sure it is at a moderate temperature and add it slowly. Whisk continuously to ensure the sauce doesn’t split, maintaining a smooth and creamy consistency.
2. Control Temperature: Be vigilant about the heat when using a double boiler. Too much heat can cause the eggs to scramble. The water should be simmering, not boiling, and the bowl should not touch the water.
3. Adjust Thickness: If the hollandaise sauce becomes too thick, whisk in a small amount of warm water or additional lemon juice to achieve the desired consistency, ensuring it remains smooth.
4. Season Gradually: Add salt, black pepper, and cayenne pepper gradually. Taste as you go to prevent over-seasoning and adjust according to your preference.
5. Keep Warm: To keep the sauce warm without curdling, place the bowl over a pot of warm water or wrap it with a kitchen towel. Avoid direct heat exposure to maintain its texture.
How To Make Hollandaise Sauce Recipe
My favorite How To Make Hollandaise Sauce Recipe
Equipment Needed:
1. Small saucepan
2. Heatproof bowl
3. Whisk
4. Measuring spoons
5. Measuring cup
6. Spoon (for tasting)
7. Ladle (to spoon over dish)
Ingredients:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon cayenne pepper (optional)
- Salt, to taste
- Black pepper, to taste
Instructions:
1. Set up a double boiler by bringing a small saucepan of water to a gentle simmer. Place a heatproof bowl over the pot. Ensure that the bowl’s bottom does not touch the water.
2. The egg yolks and lemon juice are whisked together in the bowl until they are thickened and pale.
3. Gradually add the melted butter to the egg yolk mixture, whisking constantly to emulsify the sauce. Add the butter in a slow and steady stream, and be sure to keep whisking.
4. When thickening the sauce, continue to whisk the mixture with vigor. You want the texture to be creamy and the whole to be well incorporated.
5. If you wish, add in the cayenne pepper and whisk it until it’s incorporated.
6. Add salt and black pepper to taste to the sauce.
7. Should the sauce become too thick, a small amount of warm water added and whisked into the sauce should bring it back to the desired consistency.
8. If you think the sauce needs it, taste and adjust the seasoning. Add more lemon juice if you want it a little brighter. Salt brings out flavor, so taste and add more if you need it. I like to use fresh ground pepper, so I put that in at the end.
9. Once the hollandaise sauce has been prepared, take it off the heat and keep it warm until serving. One good way to maintain that warmth is to set aside the bowl over warm water.
10. Immediately spoon the sauce hollandaise over the eggs benedict, over the steamed vegetables, or over the seafood for a sensational dish.