📝 About This Recipe
As one of the five legendary Mother Sauces of French cuisine, Hollandaise is a luxurious, velvety masterpiece of butter and egg yolks. This recipe delivers a balance of rich, creamy textures and a bright, citrusy lift that cuts through the decadence. Mastering this sauce is a rite of passage for any home chef, offering a versatile foundation for elevated breakfasts and elegant dinners alike.
🥗 Ingredients
The Fat Base
- 1 cup Unsalted Butter (high-quality European style preferred, cut into cubes)
The Emulsifiers
- 4 large Egg Yolks (at room temperature, strictly separated from whites)
- 1 tablespoon Warm Water (to help stabilize the initial emulsion)
The Acid & Seasoning
- 1.5 tablespoons Fresh Lemon Juice (strained to remove pulp and seeds)
- 1 teaspoon White Wine Vinegar (adds a sharp, clean complexity)
- 1/4 teaspoon Fine Sea Salt (or to taste)
- 1 pinch Cayenne Pepper (for a subtle heat and depth)
- 1 pinch White Pepper (ground, to maintain the sauce's pristine color)
👨🍳 Instructions
-
1
Begin by clarifying or simply melting your butter. Place the cubed butter in a small saucepan over low heat. Once melted and bubbling slightly, remove from heat and set aside to stay warm but not scalding.
-
2
Prepare a bain-marie (double boiler). Fill a medium saucepan with 1-2 inches of water and bring it to a very gentle simmer. Ensure the bottom of your heat-proof mixing bowl will not touch the water.
-
3
In your heat-proof bowl (stainless steel or glass), whisk together the 4 egg yolks and 1 tablespoon of warm water until the mixture becomes pale and slightly frothy.
-
4
Place the bowl over the simmering water. Whisk constantly and vigorously in a figure-eight motion. Do not stop whisking, or the eggs will scramble.
-
5
Continue whisking for about 3-5 minutes until the yolks have thickened significantly and doubled in volume. You are looking for a 'ribbon stage' where the whisk leaves a visible trail.
-
6
Once the yolks are thick and warm, remove the bowl from the heat. Place it on a dampened kitchen towel to steady the bowl for the next crucial step.
-
7
Begin adding the melted butter to the yolks. Start with just a few drops at a time, whisking constantly to incorporate. This slow start is vital for a stable emulsion.
-
8
Once the emulsion has started to form, you can begin pouring the butter in a very thin, steady stream while continuing to whisk rapidly.
-
9
If the sauce becomes too thick, whisk in a teaspoon of warm water or a splash of the lemon juice to thin it out before continuing with the butter.
-
10
Stop pouring once you reach the milky solids at the bottom of the butter pan; discard those solids or save them for another use, as they can make the sauce too thin.
-
11
Whisk in the lemon juice, white wine vinegar, salt, cayenne pepper, and white pepper.
-
12
Taste the sauce carefully. Adjust the seasoning with more salt or lemon juice if needed. The flavor should be buttery, bright, and slightly tangy.
-
13
Keep the sauce in a warm spot (like near the stove) until ready to serve. If it sits too long and thickens, whisk in a few drops of warm water just before plating.
💡 Chef's Tips
If the sauce 'breaks' (separates), whisk a fresh egg yolk with a teaspoon of warm water in a clean bowl, then slowly whisk the broken sauce into it. Always use a gentle simmer for the water bath; high heat will result in grainy, overcooked eggs. For the best flavor, use high-fat European butter which has less water content than standard varieties. Never make Hollandaise too far in advance; it is best served within 30 minutes of preparation for food safety and texture. Use a balloon whisk to incorporate as much air as possible for a light, mousse-like consistency.
🍽️ Serving Suggestions
Classic Eggs Benedict: Poached eggs and Canadian bacon on toasted English muffins. Grilled Asparagus Spears: A perfect spring side dish where the sauce adds necessary richness. Poached Salmon Fillets: The acidity of the lemon in the sauce cuts through the fatty fish beautifully. Steak Oscar: Top a grilled filet mignon with crab meat and a generous pour of Hollandaise. Steamed Artichokes: Use the sauce as a luxurious dipping condiment for the leaves and heart.