When it comes to classic sauces, hollandaise reigns supreme. Known for its velvety texture and rich, buttery flavor, this French culinary staple adds a luxurious touch to everything from eggs Benedict to roasted vegetables and seafood. Though its reputation might make it seem like an intimidating recipe to tackle, creating the perfect hollandaise sauce is simpler than you think when broken down into manageable steps.

In this guide, we’ll walk you through a foolproof, step-by-step recipe for making hollandaise sauce at home. Whether you’re a seasoned chef or a culinary novice, this tutorial will equip you with the knowledge and confidence to master this timeless sauce. Grab your whisk, and let’s transform a few humble ingredients into a showstopping addition to your dishes!

What to Serve with Hollandaise Sauce

It is always served with eggs Benedict – sandwiches made from toasted bread, bacon or ham and poached eggs. 

Hollandaise is often served with asparagus , broccoli, potatoes and other vegetables. It also goes well with boiled and baked fish , chicken and seafood.

How to Make Hollandaise Sauce

The ingredients are the same, but the cooking process may vary slightly. We offer two main options – in a steam bath and in a saucepan.

The sauce should be thick in any case, but at the same time such that it easily flows off the whisk.

Hollandaise Sauce

Hollandaise sauce is made from butter, egg yolks, and lemon juice. It has a vibrant color, silky texture, and a creamy, eggy flavor. It's similar in composition to mayonnaise, but hollandaise is boiled rather than simply whipped.

• Egg yolks
• Butter 
• Lemon juice
• Water
• Salt
• White pepper

1. Before you start cooking, make sure all ingredients are at room temperature. Melt the butter over low heat and let it cool slightly.

2. Take two saucepans: one larger for water, one smaller for sauce. Pour water into the larger saucepan and bring to a gentle simmer. Make sure the bottom of the top saucepan does not touch the water.

3. In a small bowl, combine the egg yolks and water. Pour this mixture into the top pan of the double boiler. Whisk constantly until thick and creamy.

4. Start adding the melted butter in a thin stream, whisking continuously. Do this gradually so that the sauce does not separate.

5. Once all the oil has been added, add the lemon juice, salt and pepper. Continue whisking until the sauce is smooth and glossy.

6. Transfer the finished sauce to a warm bowl. Serve immediately, as hollandaise sauce does not keep well for long.

Hollandaise sauce can sometimes have a small problem: if the steam temperature is too high or you don’t whisk hard enough, it can “curdle.” In this case, remove the bowl from the “bath,” add 1–2 ice cubes, and whisk until the ice melts. The ice should “fix” the sauce.

Breakfast

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Hollandaise sauce

Can you store hollandaise sauce

Hollandaise sauce is not usually stored: it is prepared and served immediately warm. When reheated, it may separate, and to prevent this from happening, you will have to carefully monitor the temperature.

If you do need to store the hollandaise, keep it in the refrigerator for no more than three days. To reheat, bring to room temperature, then place in a double boiler and stir constantly over low heat.

BY THE WAY

An easy way to make homemade hollandaise sauce without a double boiler: Beat the egg yolks with the lemon juice, salt, white pepper, and cayenne pepper with an immersion blender on low speed for 15 seconds. Slowly add the hot melted butter to the mixture, continuing to beat until the sauce thickens.