Easy Hollandaise Sauce Recipe

This easy homemade hollandaise sauce is rich, buttery and silky, made with egg yolks, butter and fresh lemon juice in about 15 minutes. Serve it over eggs Benedict, asparagus, salmon or steak.

Course Brunch, Condiment

Cuisine French

Keyword easy hollandaise sauce, hollandaise sauce, homemade hollandaise

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 262.2kcal

Ingredients

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter melted (1 stick)
Pinch cayenne
Pinch salt

Instructions

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume.
Place the bowl over a saucepan containing barely simmering water (or use a double boiler); the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. The whisking creates the necessary air bubbles in the yolks.
Remove from heat, whisk in cayenne and salt. If the sauce starts to get too thick, you can whisk in a few drops of warm water before serving.
Cover and place in a warm spot until ready to use for the eggs Benedict. If you are not using the sauce immediately, keep it warm in a double boiler over low heat.

Notes

Keep the heat low and whisk constantly so the yolks thicken without scrambling.
Use warm melted butter and add it slowly to build a stable emulsion.
Use fresh lemon juice for the best flavor.
Season with salt and cayenne a little at a time.
If the sauce separates, whisk 1 tablespoon warm water in a clean bowl, then slowly whisk the broken sauce into it.
Hollandaise is best served right away. Refrigerate leftovers for up to 2 days and reheat gently over warm water, whisking constantly.

Nutrition