Homemade Hollandaise Sauce

Recipe

Homemade Hollandaise Sauce

Velvety French Delight: Homemade Hollandaise Sauce

4.6 out of 5

Indulge in the rich and creamy flavors of homemade Hollandaise sauce, a classic French delicacy. This sauce is renowned for its smooth texture and tangy taste, making it the perfect accompaniment to elevate your dishes.

Jan Dec
Sauce› Hollandaise sauce
European cuisine› Western European cuisine› French cuisine

Preparation time

10 minutes

Cooking time

5 minutes

Total time

15 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Keto-friendly, Low-carb, Nut-free

Allergens

Eggs, Dairy (butter)

Not suitable for

Vegan, Dairy-free, Egg-free, Paleo, High-protein

Ingredients

Nutrition

  • Calories (kcal / KJ): 220 kcal / 920 KJ
  • Fat: 24g (15g saturated)
  • Carbohydrates: 1g (0g sugars)
  • Protein: 2g
  • Fiber: 0g
  • Salt: 0.2g

Preparation

  1. 1.
    In a heatproof bowl, whisk together the egg yolks, lemon juice, salt, and cayenne pepper (if using).
  2. 2.
    Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water.
  3. 3.
    Whisk the egg yolk mixture continuously until it thickens and doubles in volume, about 3-4 minutes.
  4. 4.
    Slowly drizzle in the melted butter while whisking vigorously until the sauce is smooth and creamy.
  5. 5.
    Remove the bowl from the heat and continue whisking for another minute to cool slightly.
  6. 6.
    Season with additional salt and lemon juice to taste, if desired.
  7. 7.
    Serve immediately or keep warm in a thermos until ready to use.

Treat your ingredients with care...

  • Egg yolks — Make sure the eggs are fresh and at room temperature for better emulsification.
  • Lemon juice — Use freshly squeezed lemon juice for the best flavor.
  • Butter — Clarified butter can be used for a smoother texture, but regular melted butter works well too.

Tips & Tricks

  • If the sauce becomes too thick, whisk in a few drops of warm water to thin it out.
  • To prevent the sauce from curdling, ensure the heat is gentle and the water in the saucepan is simmering, not boiling.
  • For a tangier flavor, add a touch of Dijon mustard to the egg yolk mixture.

Serving advice

Serve the Hollandaise sauce warm, drizzled over poached eggs, steamed vegetables, or grilled seafood. It pairs exceptionally well with Eggs Benedict, asparagus, and roasted salmon.

Presentation advice

When serving, pour the Hollandaise sauce in a small pitcher or gravy boat for an elegant touch. Drizzle it gracefully over the dish, allowing the vibrant yellow color to shine.

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