Basic hollandaise sauce
Learn how to make a rich and creamy basic hollandaise sauce with just a few ingredients: egg yolks, butter, lemon juice, water, and a touch of salt and pepper. Perfect for drizzling over eggs Benedict, vegetables, or seafood!
- 12 Mar 2025
- Cook time 13 min
- Prep time 10 min
- 6 Servings
- 5 Ingredients
Hollandaise sauce is a classic French sauce known for its rich, creamy texture and tangy flavor. It is a staple in many gourmet dishes, often served with eggs benedict, steamed vegetables, or grilled fish. This recipe for basic hollandaise sauce is simple and perfect for both beginners and experienced cooks alike.
Ingredients:
Instructions:
- Melt the butter over low heat in a small saucepan. Once melted, keep it warm over very low heat while you prepare the egg mixture.
- In a heatproof bowl, add the 3 egg yolks and 1 tablespoon of water.
- Whisk vigorously for about 2 minutes until the mixture is pale and frothy.
- Set up a double boiler by filling a medium saucepan with a few inches of water. Bring the water to a simmer over medium-low heat.
- Place the heatproof bowl with the egg yolk mixture on top of the saucepan. Ensure that the bottom of the bowl does not touch the water.
- Continuously whisk the egg yolk mixture over the simmering water. Be careful to keep the heat low to avoid scrambling the eggs.
- Continue whisking until the mixture thickens and doubles in volume, about 3-5 minutes.
- Once the yolk mixture has thickened, slowly start to add the melted butter. Pour in a few drops at a time while continuously whisking to create an emulsion.
- Gradually increase the amount of butter you pour in, ensuring that each addition is fully incorporated before adding more. Continue this process until all the butter is blended into the yolk mixture.
- Remove the bowl from the heat. Whisk in the 2 tablespoons of lemon juice slowly to combine.
- Season with salt and pepper to taste, and whisk until fully combined.
- Hollandaise sauce should be served warm. If needed, you can keep it warm for a short period by placing the bowl back over the saucepan with simmering water, but be careful not to overheat it.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure the egg yolks are at room temperature before starting to ensure a smooth emulsification.
- Melt the butter slowly to prevent it from separating.
- Whisk constantly to avoid the yolks from curdling.
- If the sauce becomes too thick, you can thin it with a few drops of warm water.
- Keep the sauce warm, but not hot, to maintain its smooth texture.
Mastering the basic hollandaise sauce opens up a world of culinary possibilities. This versatile sauce can elevate everything from breakfast dishes to elegant dinners. With a little practice and attention to detail, you'll be able to create a hollandaise sauce that impresses your family and friends. Enjoy your culinary adventure!
| Nutrition Facts | |
|---|---|
| Serving Size | 36 grams |
| Energy | |
| Calories 210kcal | 11% |
| Protein | |
| Protein 1.59g | 1% |
| Carbohydrates | |
| Carbohydrates 0.22g | 0% |
| Fiber 0.00g | 0% |
| Sugar 0.23g | 0% |
| Fat | |
| Fat 22g | 27% |
| Saturated 12g | 40% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 220ug | 24% |
| Choline 77mg | 14% |
| Vitamin B1 0.02mg | 1% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.00mg | 0% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 14ug | 3% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 0.64mg | 1% |
| Vitamin E 0.48mg | 3% |
| Vitamin K 1.78ug | 1% |
| Minerals | |
| Calcium, Ca 16mg | 1% |
| Copper, Cu 0.01mg | 1% |
| Iron, Fe 0.25mg | 2% |
| Magnesium, Mg 1.07mg | 0% |
| Phosphorus, P 40mg | 3% |
| Potassium, K 16mg | 0% |
| Selenium, Se 4.74ug | 9% |
| Sodium, Na 7mg | 0% |
| Zinc, Zn 0.21mg | 2% |
| Water | |
| Water 12g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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