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Eggs benedict with hollandaise on a plate

Sauce Hollandaise

Hollandaise sauce is a classic French emulsion sauce made from egg yolks, butter, and lemon juice. Known for its rich, creamy texture and tangy flavor, it's a key component in dishes like Eggs Benedict and pairs beautifully with vegetables, fish, and asparagus.
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Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large egg yolks
  • 150 g unsalted butter melted and warm
  • 1 tbsp lemon juice freshly squeezed
  • Salt to taste
  • A pinch of white pepper or cayenne pepper optional
  • 1 tbsp water optional, to thin if needed

Equipment

  • Heatproof bowl (for double boiler)
  • Saucepan (for simmering water)
  • Balloon whisk
  • Small ladle or spoon
  • Measuring spoons and cups

Method
 

  1. Prepare Double Boiler:
  2. Fill a saucepan with a few centimeters of water and bring it to a gentle simmer. Place a heatproof bowl over it, ensuring the bottom doesn’t touch the water.
  3. Whisk the Yolks:
  4. Add egg yolks and lemon juice to the bowl. Whisk vigorously until the mixture becomes slightly thick and pale.
  5. Add Butter Slowly:
  6. While continuously whisking, slowly drizzle in the warm melted butter. Start with just a few drops at a time, then gradually increase as the sauce thickens and emulsifies.
  7. Season:
  8. Once all the butter is incorporated, season the sauce with salt and a pinch of white or cayenne pepper. If the sauce is too thick, stir in a bit of warm water to reach desired consistency.
  9. Serve Immediately:
  10. Hollandaise sauce is best served fresh and warm. Avoid reheating directly, as it may split.

Notes

Do not overheat the sauce; constant whisking and gentle heat are key to preventing curdling.
If the sauce begins to separate, add a teaspoon of cold water and whisk vigorously to bring it back together.
A blender method can be used as an alternative for easier emulsification.