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Hollandaise Sauce: Creamy, Rich, and Perfect

Naseem khan
A classic French sauce made with egg yolks, butter, and lemon juice. Perfect for eggs Benedict, steamed vegetables, or as a topping for seafood.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course sauce
Cuisine French
Servings 4 people
Calories 210 kcal

Equipment

  • 1 Small saucepan
  • 1 Whisk
  • 1 Heatproof bowl
  • 1 Measuring cups and spoons

Ingredients
  

  • 3 large egg yolks
  • 1/2 cup unsalted butter melted
  • 1 tbsp lemon juice
  • 1/2 tsp Dijon mustard optional
  • Pinch of cayenne pepper optional
  • Salt to taste

Instructions
 

  • Fill a small saucepan with 1-2 inches of water and bring to a gentle simmer.
  • In a heatproof bowl, whisk together egg yolks and lemon juice until combined.
  • Place the bowl over the simmering water, ensuring the bottom doesn’t touch the water.
  • Gradually whisk in melted butter in a slow, steady stream until the sauce thickens.
  • Remove from heat and season with salt, cayenne pepper, and Dijon mustard (if using).
  • Serve immediately or keep warm over a double boiler for up to 30 minutes.

Notes

Ensure the heat is low to prevent the eggs from curdling.
For a thinner consistency, add a teaspoon of warm water at a time until desired texture is achieved.
Use fresh lemon juice for the best flavor.
Keyword Classic Sauce, Creamy Sauce, Eggs Benedict, French Sauce, Hollandaise, Seafood Sauce