Hollandaise sauce is a classic French sauce, rich, creamy, and buttery with a slight tanginess. It’s the perfect accompaniment to eggs, vegetables, and seafood, elevating any dish with its luxurious texture and flavor.
Why You’ll Love This Recipe
- Quick and easy to make in under 15 minutes.
- Uses simple, everyday ingredients.
- A versatile sauce that pairs beautifully with many dishes.
- Perfect for elevating your brunch or dinner.
- A restaurant-quality sauce made at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Egg yolks
- Unsalted butter
- Lemon juice
- Salt
- Cayenne pepper or hot sauce (optional, for a subtle kick)
Directions
- Prepare a Double Boiler: Set a heatproof bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water.
- Whisk the Egg Yolks: Add egg yolks and lemon juice to the bowl, whisking constantly until the mixture thickens slightly.
- Slowly Add Butter: Gradually drizzle in melted butter while whisking vigorously, allowing the sauce to emulsify.
- Season: Remove from heat and stir in salt and cayenne pepper (if using).
- Serve Immediately: Use the sauce while warm to enjoy its creamy texture.
Servings and Timing
- Servings: This recipe yields approximately 1 cup of sauce, enough for 4-6 servings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Variations
- Herb Hollandaise: Add finely chopped fresh herbs such as parsley, dill, or tarragon for extra flavor.
- Garlic-Infused: Blend in roasted garlic for a deeper, savory taste.
- Spicy Version: Increase cayenne or add a dash of hot sauce for heat lovers.
- Vegan Alternative: Replace butter with plant-based butter and use aquafaba (chickpea water) instead of egg yolks.
Storage/Reheating
- Storage: Store leftover hollandaise sauce in an airtight container in the refrigerator for up to 2 days.
- Reheating: Warm the sauce gently over low heat, whisking frequently. Add a teaspoon of water or lemon juice if it begins to separate. Avoid overheating, as it can cause the sauce to curdle.
FAQs
1. Can I make hollandaise sauce ahead of time?
Yes, but it’s best served fresh. If making ahead, store it in the refrigerator and reheat gently before serving.
2. Why did my hollandaise sauce separate?
Separation usually occurs due to overheating or adding butter too quickly. Whisking vigorously and controlling the temperature helps prevent this.
3. Can I fix a broken hollandaise sauce?
Yes, you can fix it by whisking in a teaspoon of warm water or another egg yolk.
4. Is hollandaise sauce safe to eat with raw egg yolks?
Yes, as the egg yolks are gently cooked during the preparation process.
5. Can I freeze hollandaise sauce?
Freezing is not recommended, as the sauce may lose its texture when thawed.
6. What dishes pair well with hollandaise sauce?
It’s perfect for eggs Benedict, steamed asparagus, roasted salmon, and even steak.
7. Can I use a blender for hollandaise sauce?
Yes, a blender can simplify the process. Combine egg yolks and lemon juice in the blender, then slowly drizzle in melted butter while blending.
8. What’s the difference between hollandaise and béarnaise sauce?
Béarnaise is a variation of hollandaise with the addition of vinegar, shallots, and tarragon.
9. How can I make it dairy-free?
Use a dairy-free butter substitute and adjust seasoning to taste.
10. What’s the key to perfect hollandaise sauce?
Patience, controlled heat, and constant whisking are essential to achieving a smooth, creamy sauce.
Conclusion
Hollandaise sauce is a must-try recipe that brings an elegant touch to your meals. Whether you’re preparing eggs Benedict for brunch or serving it with roasted vegetables or seafood, this creamy and tangy sauce will impress every time. Master this recipe and add a timeless classic to your culinary repertoire!
PrintHollandaise Sauce Recipe
A rich and creamy sauce made with butter, egg yolks, and lemon juice. Perfect for drizzling over eggs Benedict, steamed vegetables, or fish, this classic French sauce is a versatile addition to any meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 cup 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 3 large egg yolks
- 1 tablespoon fresh lemon juice (plus more to taste)
- 1/2 cup unsalted butter (melted)
- 1/4 teaspoon salt
- A pinch of cayenne pepper (optional)
Instructions
- Fill a small saucepan with about 2 inches of water and bring it to a simmer over medium-low heat.
- In a heatproof bowl, whisk the egg yolks and lemon juice until combined.
- Place the bowl over the simmering water, ensuring the bottom doesn’t touch the water.
- Whisk constantly until the mixture thickens slightly (about 2-3 minutes).
- Gradually add the melted butter in a slow, steady stream while continuously whisking until the sauce thickens and becomes creamy.
- Remove from heat and season with salt and cayenne pepper, adjusting lemon juice to taste.
- Serve immediately or keep warm by placing the bowl over a pot of warm water. Stir occasionally to prevent a skin from forming.
Notes
- If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it.
- Avoid overheating to prevent the egg yolks from scrambling.
- Serve fresh for best results, as Hollandaise sauce doesn’t reheat well.