Classic Hollandaise Sauce

Name: Classic Hollandaise Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 large egg yolks; 1 tbsp fresh lemon juice; 1 tbsp cold water; 1/4 tsp salt; pinch cayenne pepper; 3/4 cup unsalted butter, melted, warm

A rich, buttery sauce with lemon, perfect for eggs benedict, vegetables, or fish. This traditional French mother sauce is silky smooth with a bright tanginess.

15 minMediumServes 4220 cal/serving

FrenchSauceStovetopVegetarianHigh FiberLow CarbHalal-friendlyNut-FreeSoy-FreeGluten-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

3 large egg yolks
1 tbsp fresh lemon juice
1 tbsp cold water
1/4 tsp salt
pinch cayenne pepper
3/4 cup unsalted butter, melted, warm

Instructions

1

In a heatproof bowl, whisk together 3 large egg yolks, 1 tbsp fresh lemon juice, and 1 tbsp cold water until light and frothy.
2

Place the bowl over a saucepan of barely simmering water (double boiler method), ensuring the bottom of the bowl doesn't touch the water.
3

Whisk constantly until the mixture thickens and reaches 160°F (71°C), about 3-4 minutes. The mixture should coat the back of a spoon.
4

Remove from heat and slowly drizzle in 3/4 cup melted, warm unsalted butter while whisking continuously, creating a smooth emulsion.
5

Season with 1/4 tsp salt and pinch cayenne pepper. Keep warm until ready to serve.
6

If the sauce becomes too thick, whisk in a few drops of warm water. If it starts to separate, add a teaspoon of cold water and whisk vigorously.

Questions

Can I make Classic Hollandaise Sauce dairy-free?

Yes. The dairy in this entry is 3/4 cup unsalted butter, melted, warm. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Classic Hollandaise Sauce keep?

Refrigerated in a sealed jar, it keeps four to five days. Egg-emulsified sauces do not freeze; make only what you will use within the week.

Can I halve or double Classic Hollandaise Sauce?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Smoked Paprika Parsnip and Leek Galette main
Gougères starter
Crispy Rice Flour Pancakes main

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