Creamy Hollandaise Sauce, Smooth and Foolproof
Homemade hollandaise sauce with egg yolks, butter, and lemon: velvety and stable, the classic base for eggs Benedict, asparagus, and fish.
Want a hollandaise that’s smooth and creamy, the kind that coats eggs Benedict and asparagus without splitting on the first try? Then follow this recipe: with egg yolks, butter, and lemon whisked over a double boiler, the classic French base comes within reach.
Hollandaise is one of the most loved mother sauces: a warm emulsion of egg yolks and butter, scented with lemon, that turns a simple plate into something elegant. Its whole secret lies in controlling the heat, because that’s where the difference is made between a velvety cream and a split sauce.
It has at least three real advantages: it needs just a few ingredients you almost always have, it’s ready in about twenty minutes, and it pairs with countless dishes, from eggs to fish to steamed vegetables.
The most important tip is about temperature: work the yolks over a double boiler away from the boil, whisking constantly, and stop when they coat the whisk at around 65°C (150°F). Heat them too much and the yolks cook and the sauce splits. If that happens, don’t throw anything out: whisk a fresh yolk in a clean bowl and drizzle the whole thing back in.
Serve it right away, warm, because it doesn’t store or reheat well.
Ready? Let’s make hollandaise sauce.
To make this recipe
A small selection of handy tools to keep within reach. Some links may be affiliate links.
Pastry whisk
Useful for whipping egg whites to stiff peaks and for gently folding the mixture without deflating it.
Steps
- Melt the butter over low heat and let it cool a little: it should stay liquid but not hot.
- Put the egg yolks in a heatproof bowl with the cold water and lemon juice, then whisk until pale and frothy.
- Set the bowl over a small pot with a little barely simmering water (a double boiler), making sure the bottom doesn't touch the water, and keep whisking: the yolks should thicken enough to coat the whisk, at around 65°C (150°F).
- Take off the heat and whisk in the melted butter in a thin stream, whisking constantly, to get a smooth, creamy sauce that falls in a ribbon.
- Season with salt, white pepper, and a few drops of lemon. Serve right away, warm.
Helpful tips
If the sauce gets too hot the yolks scramble: work away from the boil and, if needed, lift the bowl off the heat now and then.
Split? Whisk a fresh yolk in a clean bowl and drizzle the sauce back in slowly to rescue it.
It's the base for eggs Benedict, and just as good over asparagus, broccoli, and steamed fish.
Keep it no more than an hour in a warm spot: it doesn't store or reheat well.
Average nutrition per serving
- Calories
- 250 kcal
- Carbohydrates
- 1.0 g
- Sugars
- 1.0 g
- Protein
- 3.0 g
- Fat
- 27.0 g
- Saturated fat
- 16.0 g
- Fiber
- 0.0 g
- Sodium
- 180 mg
You might also like
Related recipes
Selected based on the same practical features as this recipe.
Crème Anglaise (Vanilla Custard Sauce), Smooth and Silky
Homemade crème anglaise with milk, egg yolks, and vanilla: a smooth, silky vanilla custard sauce cooked over low heat, perfect for desserts and cakes.
Caprese salad with tomato, mozzarella and basil
Caprese salad with tomato, buffalo mozzarella and basil: a fresh and simple starter, ready in minutes, with all the colors and flavors of summer.
Demi-Glace, the Rich Brown Stock of French Cooking
Homemade demi-glace: roasted bones, vegetables, and wine reduced slowly into a glossy, intense brown stock, the base for the great meat sauces.