Hollandaise

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
approximately 1 1/2 cups
Level:
Easy

Ingredients
  • 3 egg yolks
  • 1 teapsoon water
  • 1/4 teaspoon sugar
  • 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
  • 1/2 teaspoon kosher salt
  • 2 teaspoons freshly squeezed lemon juice
  • 1/8 teaspoon cayenne pepper
Directions

Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.

Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.

Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.

Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.


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4.4 58
I love this recipe! Alton if you read these. You taught me how to cook! Thank you! item not reviewed by moderator and published
Have made this many times. Its my go-to recipe for Hollandaise. Like most of Alton's recipes it hits the nail right on the head! As for the culinary school students with all their knowledge why are they perusing other chefs recipes online. They should have enough knowledge and experience to not need to use others recipes. item not reviewed by moderator and published
From the start, I eliminated a half a stick of the butter. After tasting the sauce at the end of adding all the ingredients, increased the cayenne to 1/4 of a tsp, and increased the lemon juice to 3 tsps. You only need a stick of butter. And the additional spices/juice will give the sauce flavor.  item not reviewed by moderator and published
I tried Altons recipe yesterday morning for eggs benedict, with english muffins, spinach, canadian bacan. This is my third attempt at making a hollandaise. I tried one of Emeril's and also Julia Childs. So far this is my favorite. It is a perfect balance of eggs, butter and lemon, and I do love the cayenne. My thanks to Jburns_9259365 who entered a review in May of 2010, and mentioned a 'benedict buffet' with crab cakes, etc. I will try this when I get a little more proficient with the sauce making. Thanks to Alton for the thermos idea to keep it warm. item not reviewed by moderator and published
At the end of the day, it seemed like too much butter... More like a flavored compound butter sauce then hollandaise item not reviewed by moderator and published
this recipe was written to be a basic recipe for people who know nothing about cooking, it is good, but once you get any kind of technique venture on. from a well experienced pre chef this is not that great, have had much better and have also made much better item not reviewed by moderator and published
I've been making this recipe for years. Love it. Yes, you must not use salted butter...been there and done that. fyi the sugar helps keep the yolks from curdling and there is not supposed to be any shallots in Hollandaise! item not reviewed by moderator and published
Delish!!! item not reviewed by moderator and published
I'm so mad at myself...when Alton says unsalted butter...make sure it's U N S A L T E D ! i accidentally used the salty kind and the sauce was inedible and had to be thrown out; what a waste! On the other hand, the texture, color and thickness turned out PERFECT. I've always wanted to try making home made hollandaise, and this recipe is very easy! no more store bought packaged junk. Thanks Alton!! item not reviewed by moderator and published
A lot of effort, but simple and tastes great - worth said effort item not reviewed by moderator and published
I admit, it is a bit of work whisking the entire time to bring the sauce together. But, the end results are well worth the effort. item not reviewed by moderator and published
Easy hollandaise for eggs benedict or steamed artichokes. Wonderful, balanced taste every time. item not reviewed by moderator and published
Oh you freakin c-school snobs get over yourselves. item not reviewed by moderator and published
I've never been to culinary school but Alton Brown makes recipes easy for me to replicate. This turned out well. I'll make it again. item not reviewed by moderator and published
This isn't exactly how I made hollandaise in culinary school but it comes out just fine. Thanks Alton for a great recipe :) lol Camc111...where did you go to school?...Hollandaise is indeed a mother sauce. It is the base for bearnaise, choron, foyot, grimrod, maltaise, and mousseline sauces. Just sayin' item not reviewed by moderator and published
Camc111, u shouldn't say that..obviously, u haven't educated yourself. there are 5 mother sauces: espangole, tomato, hollandaise, veloutes, and bechamel. u are misinforming people who come across this recipe. item not reviewed by moderator and published
Hollandaise isn't a mother sauce. item not reviewed by moderator and published
Good recipe... first time I've used sugar. Hmmm... By the way, I have a friend who uses words like "cloyingly", especially at dinner parties and other group settings. I'm not being mean-spirited to anyone who uses this term here, so let's not get our knickers in a twist. But I hafta tell ya, we all snort and chuckle and gurgle and cackle, and every so often chortle pretty much any time this man opens his mouth to speak. Jusssst thought I'd pass that along. Oh...and... NO: shallots are not used in Hollandaise. That would be Bernaise, as Nelson pointed out. item not reviewed by moderator and published
Shallot acid reduction? This isn't Bernaise, its Hollandaise. A simple butter and egg emulsion seasoned with lemon. This recipe is correct, and only one of a number of different ways to achieve the final product. item not reviewed by moderator and published
Without a shallot-acid reduction, it's not Hollandaise. It would be unbalanced and cloyingly rich, lacking in depth. There's no excuse messing around with a mother sauce. Alton should be ashamed. He leads with a message of doing it right and then this? item not reviewed by moderator and published
I used this recipe for Mother's Day, I admit that I was half asleep as well. While eating our eggs Benedict I felt that the sauce was quite heavy. I happened to have Mark Bittman's book lying open and used his recipe for Wienerschnitzel that night. He uses 3 yolks and 6 Tbsps butter. I found that recipe not as cloying and delightfully well balanced. item not reviewed by moderator and published
Combined this, Alton's suggestion re cooking poached eggs in advance for a crowd (check it out - worked perfectly!!), with Emeril's recipe for eggs benedict made with beef filets, and ran with it to the great pleasure of my family! Grilled filets to barely med rare in advance and held covered with foil in a low oven, made gorgeous crabcakes also in advance, and served "build your own" bene's with lightly grilled/toasted ciabatta bread, sliced tomatoes, lightly sauteed spinach and fresh avocado - all topped with perfect eggs and this beautifully simple hollandaise, also made in advance and held in a thermos, then whisked over heat for about a minute to re-combine and thicken slightly. Bit of work, and wonderfully decadent, but made for a very special meal enjoyed by mothers and children alike! item not reviewed by moderator and published
One "teapsoon" water? item not reviewed by moderator and published
This was delicious with salmon and roasted asparagus! Super easy and very savory and satisfying! item not reviewed by moderator and published
Thanks again for a great recipe! Since I was using it over fish I added a bit more lemon, and a pinch more salt. Hubby who hates cooked fish raved; I just know it was the sauce that did it. It takes a bit of the old elbow grease but overall easy to make. A little goes a long way, I have loads of leftovers that i'll be using up this week. item not reviewed by moderator and published
If only I'd known it could be this easy. All the wasted years!!!! item not reviewed by moderator and published
This is an amazing sauce, but I learned that you have to watch the eggs close while you are whisking over the heat. I just turned and opened the fridge to get out the cubed butter and the eggs thickened just a little. The sauce still tasted great, just thicker than it should have been. item not reviewed by moderator and published
I bow down before you, oh mighty cooking God... We praise Thee! Another fool-proof recipe. I have made this with salted butter. no sugar. no cayenne and each time it comes out perfect! item not reviewed by moderator and published
I accompanied this recipe with a boiled artichoke. Heavenly coating. However, after I had made the hollandaise I realized I had no cayenne so I substituted smoked paprika. A whole other dimension of flavor, but it would have indeed benefited from the spiciness of the cayenne. I will inevitably have to make this "application" with every batch of asparagus, artichoke, maybe even broccoli. Very exciting possibilities for this rich, and creamy sauce! item not reviewed by moderator and published
Absolutely wonderful!!! item not reviewed by moderator and published
Rich and delicious. Will make again. item not reviewed by moderator and published
Well first I forgot to add the water to the egg. Second I didn't whisk til I could draw a line through it. Third - I must not have whisked enough bc my arm never got tired. I also cut the recipe in thirds b/c it was just for one person and who knows if I measured right :) So in the end....I had creamy, somewhat buttery and definitely delicious sauce. Spooned it over asparagus and mopped up the extra with my steak. Will definitely be adding this one to my recipe box! item not reviewed by moderator and published
Father's Day. Want to make Eggs Benedict for my hubby. WHERE are my eggs? I swear I just bought eggs! I have three eggs. Fortunately this recipe was easy to divide into thirds. So with one egg yolk..... It was a very easy sauce, and came together very nicely. My husband said it was the best he had ever tasted, item not reviewed by moderator and published
Made this for my veggie version of eggs benedick and it was great! I did cut it down to only 1 stick of butter and just a touch more cayenne but made it the same way and it was great! Will definitely make this one again. item not reviewed by moderator and published
This sauce recipe is great, quick, & easy. I love eggs benedict, so I've tried numerous hollandaise recipes. The texture & consistency of this one come out perfect ever time! For my taste, it could use a little more salt ...so I add an extra pinch or two; however, that is always such a personal preference. FYI, the lemon juice is noticable in the finshed sauce. It's not overpowering by any means, but the suddle flavor is there. If you lke that, as I do, then great. If not, then you should reduce the lemon some. Hope this is helpful. item not reviewed by moderator and published
Fairly quick and pretty tasty. To a beginner it would probably kill your arm, but I survived. I loved the cayanne, it was a nice addition. I think there was a bit too much lemon in it though. Will probably back it down to 1 tsp next time. A great sauce for budding cook. item not reviewed by moderator and published
Quick and delicious! item not reviewed by moderator and published
simple and delicious. item not reviewed by moderator and published
However I had to add some seasoning to it. Mainly butter tasting so I added some garlic, lemon pepper & more lemon juice. Also cooked a little longer. Was good though. Great for the first time! item not reviewed by moderator and published
Made this hollandaise recipe for lunch today, and while it was good, I don't think I'll be making it again. I prefer a more-eggy, less-buttery sauce. This one is definitely strong on the butter. The tactic of cutting up cold butter to add is probably smart if you're not comfortable making hollandaise - the melting of the butter will naturally regulate the speed at which it can be incorporated. But if you've done it before, it's easier to just melt the butter and be done with it. item not reviewed by moderator and published
It was easy and delicious. I've tried other recipes but this is the best. item not reviewed by moderator and published
My first foray into the magical land of hollandaise. Thank you very much Mr. Brown. Easy to make although a bit exhausting to my uninitiated whisking arm. I forgot to add the sugar and I didn't have any cayenne pepper on hand but it still turned out fantastic. Now, since I didn't have a target meal for the heavenly hollaindaise and I didn't want to waste any, I quickly sauteed some leftover zucchini and drizzled sauce along the top- it was great! Then I smothered a fried egg on home made toast- it was great! Then- getting a bit desperate for something quick cooking- I smothered a microwave burrito- it was great too! AND THEN- recalling Alton's confession that he TOO eats hollandaise right out of the bowl- ate the remainder just like soup- it was great! Thanks Alton! item not reviewed by moderator and published
My eggs scrambled on my first try because I stopped stirring for 30 seconds, but I didn't make the same mistake twice. The sauce had a great flavor, consistency, and just a bit of a tang! Much better than what I have had at some restaurants. I have never been disappointed by one of Alton's recipes! item not reviewed by moderator and published
Anyone that thinks this is too complicated or takes too long to make is just plain lazy! item not reviewed by moderator and published
Made the hollandaise for my broccoli. Is it wrong that I ate it all? item not reviewed by moderator and published
This was a great sauce - creamy with just the right lemony bite. Don't omit the cayenne. It might seem like a lot, but the heat/taste doesn't really come through. It just serves to provide that "something" that keeps the sauce from being *too* velvety. item not reviewed by moderator and published
For the amount of time you can whip this hollandaise up in, its worth the smaalllll compromise in flavor item not reviewed by moderator and published
I think the best part of this -especially if you saw the episode- is cooking the sauce and putting it in a thermos and then cooking the rest of your meal so you can add the still warm sauce later. it is hard to cook the cause while cooking the rest of a breakfast or dinner. it is delicious-the sugar is a weird touch but good, i tend to leave the cayenne pepper out due to preference but it tastes excellent. seriously folks, the thermos storages makes it so much easier. item not reviewed by moderator and published
easy and delcious. doouble boiler can be replaced by food processor, however item not reviewed by moderator and published
Took more time and effort than the stated times-- was a struggle to do while also preparing Eggs Benedict. Didn't have unsalted butter so I used salted and omitted the Kosher salt. I would say it was still too salty that way. Other than that, the flavor and consistency was superb! item not reviewed by moderator and published
Very easy and great for a lazy day breakfast. item not reviewed by moderator and published
Excellent recipe! I wouldn't expect anything less than perfection from Alton. item not reviewed by moderator and published
Great for me but as much as my kids like butter, they really don't care for it. They'd rather eat their asparagus plain! item not reviewed by moderator and published
I found this recipe easy to understand and very easy to complete. item not reviewed by moderator and published
If you are looking for something fast and easy to make your meal look and taste wonderful you are in the right pace! item not reviewed by moderator and published
I agree with the below post, and her recipe and mine are almost identical. Mine is simple 1, 2, 3. 1 stick of butter, 2 egg yolks and 3T of lemon juice (that extra tablespoon gives it a little more of a tang.) Just stir until it thickens, but watch out for curdling egg! Simplify things, Alton. item not reviewed by moderator and published
Easy to follow directions and it tastes great! My husband couldn't believe his eyes when I made his favorite breakfast...eggs benedict! He enjoyed it so much he asked if there was anymore sauce left! You don't have to clarify the butter to make this sauce which saves time (and a big mess). item not reviewed by moderator and published
I liked the use of small pieces of butter in this recipe rather than the clairified butter. This recipe was simple to follow and came out pretty well. I like Janis' suggestion. Can't wait to try it your way! The double boiler is kind of a pain. Thanks for the tip! item not reviewed by moderator and published
There are no <span>shallots in this recipe!</span> item not reviewed by moderator and published
It amuses me when someone acts all superior and they are completely wrong. The mother sauce is hollandaise and is indeed made with these basic ingredients. A shallot-acid reduction used with this base is called bernaise (often called a "daughter sauce". As far as "unbalanced" and "cloying", your personal preferences aside, this is a traditional sauce with a rich culinary history and loved by many. item not reviewed by moderator and published

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Recipe courtesy of Ree Drummond