Hollandaise is a warm emulsion, so temperature control matters more than speed. Whisk steadily, keep the bowl away from fierce heat and serve the finished sauce straight away.
Cook · Recipe
Hollandaise Sauce
A classic warm butter-and-egg emulsion sharpened with lemon, ideal for eggs, asparagus, fish and other dishes served immediately.
At a glance
Recipe summary
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- Serves 4
- Skill
- Moderate
What you need
Ingredients
Metric US Ingredient
3 3 large egg yolks
200 g 7 oz unsalted butter Melted and kept warm, not hot.
15 ml 1 tbsp lemon juice
Pinch Pinch cayenne pepper
To taste To taste fine salt
5–15 ml 1–3 tsp warm water Only if needed to loosen the sauce.
How to make it
Method
- Set a heatproof bowl over a saucepan containing a shallow layer of barely simmering water. The bowl must not touch the water.
- Put the 3 egg yolks and 15 ml lemon juice in the bowl. Whisk continuously for 1 to 2 minutes until slightly thickened and pale.
- Remove the bowl from the heat. Add the 200 g warm melted butter very slowly at first, whisking constantly so the sauce emulsifies.
- Once the sauce has thickened, add the remaining butter in a thin steady stream while continuing to whisk.
- Season with salt and cayenne. If the sauce is too thick, whisk in warm water 5 ml at a time.
- Serve immediately while warm. Keep it away from direct heat, which can scramble the yolks or split the emulsion.
Useful notes
Equipment
- Small saucepan
- Heatproof mixing bowl
- Whisk
- Jug for the melted butter
Substitutions
- Use white wine vinegar instead of part of the lemon juice for a sharper finish.
- A pinch of paprika can replace the cayenne if you want colour without much heat.
Allergen notes
- Contains egg and milk.
Storage
Hollandaise is best made and served immediately. Do not leave it sitting at room temperature, and do not rely on reheating a chilled leftover sauce because the emulsion can split and the egg-based sauce is highly perishable.
Tips
- If the bowl becomes too hot, lift it away from the saucepan while continuing to whisk.
- Add the first butter droplets especially slowly; once the emulsion is stable, the stream can become steadier.
- If the sauce begins to split, whisk a teaspoon of warm water in a clean bowl, then gradually whisk the split sauce into it.