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Classic Hollandaise Sauce

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

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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. 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. 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. 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. 4

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

  5. 5

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

  6. 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.

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Questions

What is Classic Hollandaise Sauce?

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. This reference files it under French sauce: made on the stovetop, rated medium and about 15 minutes start to finish.

What internal temperature should Classic Hollandaise Sauce reach?

For Classic Hollandaise Sauce, the target internal temperature is 160 F (about 70 C), given in step 3. A probe thermometer removes the guesswork.

How hot is Classic Hollandaise Sauce?

Moderately. The heat in Classic Hollandaise Sauce comes from pinch cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Classic Hollandaise Sauce dairy-free?

Yes. The dairy in Classic Hollandaise Sauce 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 many carbs are in Classic Hollandaise Sauce?

One serving (the recipe makes 4) has 2 g of carbohydrate in about 220 calories, with 4 g protein and 20 g fat, plus 6 g fiber and 181 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Classic Hollandaise Sauce?

Refrigerate Classic Hollandaise Sauce in a sealed jar and use it within four to five days. Egg-emulsified sauces do not freeze; make only what you will use within the week.

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