Best Hollandaise Sauce Recipe - Easy & Beginner Friendly
This classic hollandaise sauce recipe is rich, creamy, and simple to master. Step-by-step instructions for the best hollandaise sauce recipe every home cook can make.
Equipment
- Heatproof bowl
- Saucepan or double boiler
Ingredients
- 2 egg yolks
- 1 tablespoon lemon juice
- 1 tablespoon water
- salt and white pepper
- 8 tablespoon unsalted butter for best results, cut into 1 tablespoon pieces (Take from refrigerator about an hour before use.)
Instructions
- Place the egg yolks, lemon juice, water and the salt (just a pinch) and pepper in a bowl.
- Place the bowl over a pan of hot water (or use a double boiler), which is just hot and not boiling. Do not let the water in the pan touch the bottom of the bowl, or the eggs will simply scramble.
- Whisk the mixture until it thickens to a creamy consistency and remove from the heat.
- Add the butter, one piece at a time and whisk until each piece is completely incorporated. This is important as it may curdle if you put large pieces in. Some prefer to melt the butter first so try that and see which method you prefer. (See tips below)
- Make this hollandaise sauce recipe for your very own favorite foods, so comforting and so much better than anything in a jar!
Notes
- Never allow the sauce to overheat or boil.
- If your sauce is too thick, thin it with a few drops of water.
- Always let the ingredients warm up to room temperature before beginning.
- Add butter slowly at first to help the emulsion form.
- If it separates, whisk vigorously off heat; it often comes back.
- Start with room temperature ingredients for the smoothest result.
Nutrition
Calories: 231kcalCarbohydrates: 1gProtein: 2gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 157mgSodium: 8mgPotassium: 20mgFiber: 0.01gSugar: 0.2gVitamin A: 830IUVitamin C: 1mgCalcium: 19mgIron: 0.3mg
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