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How to Make Hollandaise Sauce

Name: How to Make Hollandaise Sauce
Yield: 4
Ingredients: 8 tbsp unsalted butter; 3 large egg yolks; 1 tbsp water; 1-2 tbsp fresh lemon juice; pinch cayenne; to taste salt

Hollandaise is an emulsion of egg yolks, butter, and lemon juice whisked together over gentle heat. The key is controlling temperature—hot enough to thicken the yolks, cool enough they don't scramble. Start with room temperature yolks, add warm melted butter slowly while whisking, and finish with lemon juice and seasoning.

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

Ingredients

8 tbsp unsalted butter
3 large egg yolks
1 tbsp water
1-2 tbsp fresh lemon juice
pinch cayenne
to taste salt

Step by step

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 should barely be visible—aggressive bubbling will scramble your eggs.
Melt the butter. In a small saucepan, melt 8 tablespoons of unsalted butter over low heat. Let it cool slightly—you want it warm, not scalding. Skim off any white foam if you see it.
Whisk the egg yolks. In your double boiler bowl, whisk 3 large egg yolks with 1 tablespoon of water until they lighten in color. Keep whisking constantly as they warm—they should thicken enough to coat the back of a spoon.
Add the butter slowly. Remove the bowl from heat. While whisking continuously, drizzle in the warm butter drop by drop at first, then in a thin steady stream. The sauce should thicken and become glossy. If it gets too thick, whisk in a teaspoon of warm water.
Season and finish. Whisk in 1-2 tablespoons fresh lemon juice, a pinch of cayenne, and salt to taste. Serve immediately—hollandaise doesn't hold well.

Tips & troubleshooting

Room temperature eggs emulsify better than cold ones—take them out 30 minutes before cooking
If the sauce breaks, whisk a fresh egg yolk with a tablespoon of water in a clean bowl, then slowly whisk in the broken sauce
Keep finished hollandaise warm in the double boiler with the heat off—it will hold for about 30 minutes
Taste as you go with the lemon juice—some lemons are more acidic than others

Variations

Béarnaise Sauce. Add tarragon vinegar reduction and fresh chopped tarragon instead of plain lemon juice
Blender Hollandaise. Blend hot melted butter into room temperature egg yolks with lemon juice—faster but less traditional texture
Chipotle Hollandaise. Whisk in a teaspoon of chipotle pepper puree for smoky heat

Questions

Why did my hollandaise curdle or separate?: Usually from too much heat or adding the butter too quickly. The proteins in the egg yolks can only absorb so much fat at once. Start over with the fix method—new yolk and water, then slowly whisk in the broken sauce.
Can I make hollandaise ahead of time?: Not really. It's best served fresh and warm. You can hold it for 30 minutes maximum in a warm double boiler, whisking occasionally. It will separate if refrigerated and reheated.
What if I don't have a double boiler?: Use any heatproof bowl that fits snugly over a saucepan. The bowl shouldn't touch the water, and you want gentle steam, not rolling boils. A wide bowl works better than a narrow one—gives you more control.
How thick should hollandaise be?: Thick enough to coat the back of a spoon but still pourable. Think heavy cream consistency. If it gets too thick, whisk in warm water a teaspoon at a time.