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A serving of rich, golden hollandaise sauce in a pristine white ramekin.

Proven way to grow Hollandaise Sauce in 5 Steps

This classic Hollandaise sauce recipe is a rich, creamy, and tangy emulsion of egg yolks and butter, perfect for enhancing dishes like Eggs Benedict or asparagus, and surprisingly simple to make following these five steps.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 people
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 large egg yolks
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • pinch cayenne pepper (optional)

Equipment

  • Heatproof bowl
  • Saucepan
  • Whisk

Method
 

Instructions
  1. In a heatproof bowl, whisk the egg yolks, lemon juice, and Dijon mustard until light and frothy.
  2. Place the bowl over a saucepan of simmering water (bain-marie), ensuring the water doesn't touch the bottom of the bowl.
  3. Continuously whisk the mixture until it thickens and doubles in volume.
  4. Gradually drizzle in the melted butter while whisking constantly.
  5. Season with salt and cayenne pepper, then serve immediately.

Notes

Ensure the water in the bain-marie does not touch the bottom of the bowl to prevent scrambling the eggs. For a thicker sauce, continue whisking over the heat for another minute or two. If the sauce becomes too thick, whisk in a teaspoon of warm water.