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

Proven way to grow Hollandaise Sauce in 5 Steps

This recipe outlines a foolproof method for making a classic Hollandaise sauce in just five steps, ensuring a smooth and rich result every time. Perfect for elevating your breakfast or brunch dishes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 large egg yolks
  • 1/2 cup unsalted butter, melted and warm
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • pinch of cayenne pepper optional

Equipment

  • heatproof bowl
  • saucepan
  • whisk

Method
 

Instructions
  1. Whisk egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper in a heatproof bowl until light and foamy.
  2. Place the bowl over a saucepan with simmering water, ensuring it does not touch the water, and continue whisking constantly as the mixture thickens.
  3. Slowly drizzle in the warm melted butter, continuing to whisk vigorously until the sauce is thick and emulsified.
  4. Remove the bowl from heat and taste, adjusting seasoning with more salt or lemon juice if needed.
  5. Serve immediately with your favorite dishes or keep warm in a thermos for up to 30 minutes.

Notes

Ensure the butter is not too hot to prevent scrambling the eggs. If the sauce becomes too thick, whisk in a teaspoon of warm water to achieve the desired consistency.