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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 recipe provides a simple and effective method for making a classic Hollandaise sauce in just five steps, ensuring a rich and creamy result every time.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 large egg yolks
  • 1 stick unsalted butter
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt

Equipment

  • small saucepan
  • heatproof bowl
  • whisk
  • measuring spoons

Method
 

Preparation
  1. Melt the butter: Gently melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl until completely liquid.
  2. Prepare the egg yolks: In a heatproof bowl, whisk the egg yolks with fresh lemon juice and salt until well combined and slightly pale.
  3. Temper the yolks: Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water, and continue whisking the egg yolk mixture constantly until it thickens slightly.
  4. Emulsify the sauce: Gradually drizzle in the melted butter, whisking continuously until the sauce is thick and emulsified.
  5. Season and serve: Taste the Hollandaise sauce and adjust seasoning as needed, then serve immediately.

Notes

For best results, keep the Hollandaise sauce warm using a double boiler or a thermos to prevent it from splitting before serving.