Easy Hollandaise Sauce Recipe

Homemade Hollandaise sauce - a creamy, buttery treat. Enjoy it with eggs Benedict and asparagus.

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 262.2kcal

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and 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.

Cook egg yolks low, whisk gently for a smooth, creamy sauce without curdling.
Preheat butter to room temperature before using it to prevent the sauce from seizing.
Choose fresh lemon juice for optimal flavor.
Be careful when adding salt and cayenne pepper. Add in bits and adjust later.
Serve Hollandaise sauce immediately for optimal taste and texture.