Classic Hollandaise

Hollandaise is a French classic that's easy to make at home. Egg yolks, lemon juice and butter are emulsified into creamy, light and bright sauce. It's delicious drizzled over poached eggs or asparagus. We've provided some tips to troubleshoot the sauce. The key is to control the heat properly so the eggs don’t scramble.
Save Recipe
  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: about 1 cup
Share This Recipe

Ingredients

3 large egg yolks

1 tablespoon freshly squeezed lemon juice, plus more as needed

Kosher salt

Pinch cayenne

3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled to warm (see Cook's Note)

Directions

  1. Add the egg yolks, lemon juice, 3/4 teaspoon salt and cayenne pepper to a medium heatproof bowl and whisk to combine.
  2. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Slowly drizzle in the melted butter while whisking constantly and rapidly until the mixture is pale and has thickened, scraping down the sides of the bowl occasionally with a rubber spatula if needed. If the bowl feels hot to the touch, remove it from the heat and continue whisking until cooler. If the sauce starts to get lumpy, grainy or begins to separate, remove from the heat and whisk in a few drops of warm water. Return to the heat and continue whisking until all the butter has been added.
  3. Remove from the heat and adjust the seasoning with lemon juice and salt to taste. Serve immediately or cover and hold in a warm place for up to 2 hours, whisking occasionally. The sauce should not be reheated.

Cook’s Note

The temperature of the melted butter is important. It should not be hot, so before using, allow it to cool a bit so it is just warm.