Total Time:
20 min
10 min
10 min

approximately 1 1/2 cups


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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    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.
    At the end of the day, it seemed like too much butter... More like a flavored compound butter sauce then hollandaise
    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
    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!
    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!!
    A lot of effort, but simple and tastes great - worth said effort
    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.
    Easy hollandaise for eggs benedict or steamed artichokes. Wonderful, balanced taste every time.
    Oh you freakin c-school snobs get over yourselves.
    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.
    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'
    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.
    Hollandaise isn't a mother sauce.
    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.
    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.
    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?
    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.
    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!
    One "teapsoon" water?
    This was delicious with salmon and roasted asparagus! Super easy and very savory and satisfying!
    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.
    If only I'd known it could be this easy. All the wasted years!!!!
    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.
    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!
    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!
    Absolutely wonderful!!!
    Rich and delicious. Will make again.
    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!
    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,
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