How to Make Hollandaise Sauce: The Foolproof 10-Minute Recipe

If you’re a fan of Eggs Benedict or crave a rich, tangy sauce to elevate your brunch or dinner, learning How To Make Hollandaise Sauce is a must. This classic French sauce, known for its creamy texture and lemony zest, might sound intimidating, but with this easy hollandaise sauce recipe, you’ll master it in just 10 minutes! Forget complicated techniques and special equipment; this foolproof method uses simple pantry staples and a whisk to create a luxurious, velvety hollandaise sauce every time.

What is Hollandaise Sauce?

Hollandaise sauce holds a prestigious place in culinary arts as one of the five French mother sauces. These foundational sauces are the cornerstones of classical cuisine, serving as bases for countless derivative sauces. Hollandaise, in particular, is an emulsion of egg yolks, melted butter, and lemon juice, seasoned with salt and a hint of spice.

While famously known as the star of Eggs Benedict, generously drizzled over poached eggs and English muffins, hollandaise sauce is incredibly versatile. Its bright, rich flavor profile makes it a fantastic accompaniment to a wide array of dishes. Imagine it spooned over succulent seafood like blackened salmon or delicate crab cakes, or enhancing the sweetness of roasted vegetables like carrots. This easy hollandaise sauce recipe opens up a world of culinary possibilities, transforming simple meals into gourmet experiences.

Ingredients for Easy Hollandaise Sauce

To make this delectable hollandaise sauce, you only need a handful of fresh, high-quality ingredients:

Egg Yolks: The heart of hollandaise, egg yolks provide richness and structure. Opt for pasture-raised eggs for vibrant yolks and a deeper flavor. Don’t discard the whites! Save them for meringues or other recipes.
Fresh Lemon Juice: Freshly squeezed lemon juice is crucial for the signature tangy flavor of hollandaise. Avoid bottled juice for the best taste. In a pinch, white wine vinegar can be substituted.
Unsalted Butter: Butter is essential for thickening the sauce and adding luxurious richness. Unsalted butter is recommended to control the salt level. If using salted butter, reduce the added salt accordingly. Cold butter, cubed, is added directly to the saucepan – no need to melt it beforehand.
Cayenne Pepper: A pinch of cayenne pepper adds a subtle warmth that elevates the overall flavor profile. Don’t worry, it won’t make the sauce spicy! If you prefer, you can substitute black or white pepper.
Salt: Seasoning is key to balance the flavors.

Step-by-Step Guide to Making Perfect Hollandaise Sauce

This method simplifies the traditional hollandaise sauce recipe, making it achievable for even novice cooks. Follow these easy steps to create a flawless sauce in minutes:

Combine Egg Yolks and Lemon Juice: In a small saucepan, whisk together the egg yolks and fresh lemon juice until well combined and slightly frothy.
Add Butter and Heat Gently: Cut the cold butter into small cubes and add half of it to the saucepan with the egg yolk mixture. Place the saucepan over low heat on the stovetop.
Whisk Continuously: Whisk the mixture constantly as the butter melts. Continue whisking and cooking over low heat until the sauce begins to thicken and coats the back of a spoon. This should take approximately 5 minutes. It’s crucial to keep the heat low and whisk constantly to prevent the eggs from scrambling.
Incorporate Remaining Butter and Season: Remove the saucepan from the heat. Add the remaining cubed butter and whisk vigorously until it’s fully melted and incorporated. The sauce should become thick, velvety, and smooth. Finally, stir in the salt and cayenne pepper to taste. Serve immediately and enjoy your homemade hollandaise sauce!

Pro Tips for Hollandaise Sauce Success

Mastering hollandaise sauce is all about technique and attention to detail. Here are some pro tips to ensure perfect results every time:

Don’t Waste the Egg Whites: Egg whites are incredibly versatile! Store them in the refrigerator for a few days or freeze them for up to 3 months. Use them to make light and airy desserts like macaroons or meringue.
Embrace the Cayenne Pepper: Even if you’re not a fan of spice, don’t skip the cayenne pepper. It adds a subtle warmth and depth of flavor that enhances the hollandaise without making it spicy.
Whisk Like Your Success Depends On It: Continuous whisking is essential for emulsifying the ingredients and preventing the sauce from separating. Keep whisking throughout the entire cooking process!
Low and Slow Heat is Key: High heat is the enemy of hollandaise sauce. If the heat is too high, the egg yolks can cook too quickly, resulting in a grainy or separated sauce. Keep the heat on the lowest setting and be patient. If your stove runs hot, briefly remove the pan from the heat every 30 seconds to prevent overheating.
Serve Immediately for Best Results: Freshly made hollandaise sauce is at its peak in terms of texture and flavor. While you can refrigerate leftovers, reheating can be tricky and may compromise the velvety texture. It’s best to make and use the sauce right away.

Frequently Asked Questions About Hollandaise Sauce

Can you make hollandaise sauce ahead of time?

Technically, yes, you can make hollandaise sauce in advance, but it’s not ideal. It tends to lose its signature velvety texture upon refrigeration. Reheating can also be challenging as it can easily separate. For the best quality, it’s highly recommended to make hollandaise sauce fresh, just before serving. If you must make it slightly ahead, keep it warm in a heatproof bowl set over a pot of simmering water (double boiler), whisking occasionally, for a very short period.

How do you store hollandaise sauce?

While fresh is best, leftover hollandaise sauce can be stored in an airtight container in the refrigerator for 2 to 3 days. However, reheating requires extreme care. The gentlest method is to place the sealed container in a bowl of warm water and gently whisk until warmed through. Avoid direct heat as it can cause the sauce to curdle or separate.

Is hollandaise sauce the same as Bernaise sauce?

Hollandaise and Bernaise sauces are closely related, both being emulsions of egg yolks and butter. Bernaise sauce is essentially a derivative of hollandaise, distinguished by the addition of tarragon, shallots, and peppercorns. Bernaise offers a more herbaceous and peppery flavor profile compared to the bright, lemony taste of hollandaise.

What is a common mistake when making this recipe?

The most common pitfall when making hollandaise sauce is overheating it. Excessive heat can cause the egg yolks to scramble or the emulsion to break, resulting in a separated or grainy sauce. Maintaining low heat and whisking continuously are crucial for a smooth, stable hollandaise sauce.

If you’ve tried this recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

5 from 2 votes

Hollandaise Sauce

If you have 10 minutes, try this easy hollandaise sauce recipe. No fancy ingredients or special equipment needed, and the payoff is a thick, lemony sauce that is the perfect mix of creamy and tangy.

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Course: Sauces
Cuisine: French

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Servings: 4 servings
Calories: 248kcal
Author: John Kanell

Equipment

Small saucepan or pot
Whisk

Ingredients

3 egg yolks
1 tablespoon fresh lemon juice
½ cup unsalted butter (113g)
½ teaspoon salt
⅛ teaspoon cayenne pepper

Instructions

Combine the egg yolks and lemon juice in a small saucepan, whisking vigorously until blended. Cut the butter into small cubes. Add half of the butter to the pan.
Place saucepan over low heat, stirring constantly with a whisk, until the butter melts and the mixture thickens, about 5 minutes. Remove from the heat.
Add the remaining butter and whisk vigorously until the butter melts and is fully incorporated, creating a smooth, velvety sauce. Stir in the salt and cayenne, and serve immediately.

Notes

Don’t throw away the egg whites. You can store egg whites in the refrigerator for a day or two, or you can freeze them for up to 3 months.
Don’t skip the cayenne pepper. Even if you are not a fan of hot foods, I encourage you to include the cayenne pepper. It does not give you a spicy sauce; it just adds pleasant heat and delightful flavor.
Whisk, whisk, whisk! To make sure the ingredients emulsify and don’t separate, keep whisking throughout the prep and cooking process!
Keep the heat low. If your heat is too high and the pot gets too hot, your sauce can thicken up too much and won’t be pourable, or it can separate. If your stove runs hot, move the pot off the heat every 30 seconds or so, whisk it off the heat for a few seconds, then return it. This will give the pot a chance to cool for a few seconds and reduce the risk of overheating the sauce.
Use the hollandaise sauce as quickly as possible. While it is true that you can refrigerate leftovers, reheating hollandaise can be more complicated than making it in the first place! I try to use the whole batch for one meal, which is easy if I’m preparing brunch for my family or a few friends.

Nutrition

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