Easy Hollandaise Sauce Recipe

Introduction

Hollandaise sauce is a classic, creamy accompaniment perfect for eggs Benedict, steamed vegetables, or grilled fish. This easy recipe guides you through making it gently over a water bath to achieve a smooth, luscious texture every time.

Ingredients

• For extra-lemony Hollandaise (the way I love it, but it’s not for everyone):
• 4 tbsp butter
• 4 tbsp lemon juice
• 4 egg yolks
• For a more traditional Hollandaise:
• 8 tbsp butter
• 1 tbsp lemon juice (or to taste)
• 4 egg yolks

Instructions

1. Step 1: Bring a medium saucepan half-full of water to a light simmer, placing a two-cup Pyrex measuring cup in the center of the pan.
2. Step 2: Melt the butter inside the measuring cup.
3. Step 3: Remove the measuring cup from the saucepan and add the lemon juice to the melted butter, allowing the temperature to cool slightly.
4. Step 4: Slowly pour the butter-lemon mixture into a bowl containing the egg yolks, whisking constantly to temper the eggs and prevent curdling.
5. Step 5: Pour the combined mixture back into the measuring cup and return it to the saucepan.
6. Step 6: Cook over medium to medium-low heat (the water should remain at a low simmer) for about 10 minutes, stirring frequently with a fork or whisk until the sauce thickens. Whisk every minute or two; constant whisking is not necessary.

Tips & Variations

• Use fresh lemon juice for a brighter flavor, but bottled lemon juice works fine in a pinch.
• If the sauce starts to separate, remove it from heat and whisk vigorously to bring it back together.
• Add a pinch of cayenne pepper or a dash of Dijon mustard for a subtle kick.
• For a richer sauce, use all butter and adjust lemon juice to taste.

Storage

Hollandaise sauce is best served fresh but can be stored in an airtight container in the refrigerator for up to 1 day. To reheat, gently warm it over a double boiler while whisking continuously to prevent separation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Hollandaise sauce ahead of time?

It’s possible to make it ahead, but Hollandaise is prone to separating and thickening when chilled. Reheat gently over a double boiler before serving and whisk to restore the texture.

What if my sauce curdles or splits?

If your sauce curdles, try whisking in a teaspoon of warm water or lemon juice to bring it back together. Also, be sure to cook it over gentle heat and whisk regularly.

Easy Hollandaise Sauce Recipe

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★★★★★

4.4 from 147 reviews

This Easy Hollandaise Sauce recipe offers two variations: an extra-lemony version bursting with fresh lemon flavor, and a more traditional, creamy Hollandaise. Made by gently melting butter and tempering egg yolks over a low simmering water bath, this classic French sauce is rich, silky, and perfect for drizzling over eggs Benedict, steamed vegetables, or grilled fish.

• Author: Lila
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: Approximately 4 servings 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

For extra-lemony Hollandaise

• 4 tbsp butter
• 4 tbsp lemon juice
• 4 egg yolks

For traditional Hollandaise

• 8 tbsp butter
• 1 tbsp lemon juice (or to taste)
• 4 egg yolks

Instructions

1. Prepare a double boiler setup: Bring a medium saucepan half-full of water to a light simmer. Place a two-cup Pyrex measuring cup in the center of the saucepan to act as the top part of a double boiler.
2. Melt the butter: Add the butter to the measuring cup in the saucepan and let it melt completely over the simmering water bath.
3. Add lemon juice: Remove the measuring cup from the saucepan and stir in the lemon juice to slightly cool the butter and incorporate the acidity.
4. Temper the egg yolks: Slowly pour the warm butter-lemon mixture into a bowl containing the egg yolks, whisking continuously to prevent the eggs from curdling and to combine the ingredients smoothly.
5. Cook the sauce: Pour the combined mixture back into the measuring cup and return it to the saucepan. Maintain a low simmer and cook the sauce for about 10 minutes, stirring every minute or two with a fork or whisk, until the sauce thickens to a velvety consistency.

Notes

• Use fresh lemon juice for the best flavor.
• Maintain a low simmer to prevent the eggs from scrambling.
• Whisk frequently but not constantly; stirring every 1-2 minutes is sufficient.
• Serve immediately or keep warm by placing the sauce container over warm water; avoid overheating as Hollandaise can separate.
• This sauce pairs wonderfully with eggs Benedict, steamed asparagus, or grilled fish.

Keywords: Hollandaise sauce, classic French sauce, eggs Benedict sauce, lemon butter sauce, easy Hollandaise, creamy sauce