cook · breakfast · french

How to Make Hollandaise Sauce

Name: How to Make Hollandaise Sauce
Cuisine: french

This is the sauce that makes eggs Benedict worth the trouble. Once you understand the rhythm of whisking and temperature control, you'll have it down.

Total time: 15 min
Hands-on: 15 min
Serves: 4
Difficulty: Intermediate

Before you start

Temperature is everything in hollandaise

The sauce can break if it gets too hot or too cold. Have everything measured and ready before you start — once you begin whisking, you can't stop.

double boiler or heavy-bottomed saucepan
whisk
small saucepan
fine-mesh strainer

Ingredients

3 large egg yolks, room temperature
1 tbsp fresh lemon juice
8 tbsp unsalted butter
1/4 tsp salt
pinch cayenne pepper
1 tbsp warm water, if needed

The emulsion

Slow butter addition while whisking

Add the melted butter in a thin, steady stream while whisking constantly. Too fast and the sauce breaks. The constant motion and gradual temperature change creates the creamy emulsion.

Step by step

Melt the butter. Cut butter into pieces and melt in a small saucepan over low heat. Don't let it brown. Keep warm but not hot.
Set up your double boiler. Fill a saucepan with an inch of water and bring to a gentle simmer. Place a heatproof bowl on top that doesn't touch the water. The steam provides gentle, even heat.
Whisk the yolks. Add egg yolks to the bowl and whisk until they lighten in color, about 1 minute. They should ribbon when you lift the whisk.
Add lemon juice. Whisk in lemon juice. The mixture will thin slightly but should still coat the whisk.
Stream in the butter. Remove the bowl from heat. While whisking constantly, slowly drizzle in the warm melted butter. Start with just a few drops, then increase to a thin stream. The sauce will thicken as you whisk.
Season and adjust. Whisk in salt and cayenne. If the sauce is too thick, whisk in warm water a teaspoon at a time. If it's too thin, return to gentle heat and whisk for 30 seconds.
Strain if needed. If you see any lumps, strain through a fine-mesh strainer. Serve immediately while warm.

Tips & troubleshooting

Room temperature egg yolks emulsify more easily than cold ones
If the sauce breaks, start with a fresh yolk in a clean bowl and slowly whisk the broken sauce into it
Hollandaise holds for about 30 minutes in a warm spot — don't refrigerate or it will break
Taste for acid balance — you might want more lemon juice depending on your preference

Variations

Béarnaise. Replace lemon juice with white wine vinegar and add minced tarragon and shallots
Maltaise. Use blood orange juice instead of lemon and add orange zest
Mousseline. Fold in 2 tablespoons of whipped cream just before serving for a lighter texture

Questions

Why did my hollandaise curdle?: Usually because the eggs got too hot and cooked. Lower your heat next time and whisk constantly. You can sometimes save it by whisking in a tablespoon of cold cream.
Can I make hollandaise ahead of time?: Not really. It's best served immediately and doesn't reheat well. You can hold it warm for 30 minutes max in a double boiler off the heat.
What if I don't have a double boiler?: Use your lowest heat setting and a heavy-bottomed pan. Whisk constantly and be ready to pull it off the heat if it gets too hot.