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hollandaise sauce recipe best traditional French Dutch sauce eggs benedict asparagus easy blender

Hollandaise Sauce

Kimberly Killebrew
Perfect for drizzling over vegetables, grilled meats and roast chicken, eggs benedict, scrambled eggs, and a whole host of other foods that are only further brought to life by this buttery smooth and delicious sauce!
Print Recipe
5 from 15 votes
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 10 minutes
Course condiment, Sauce
Cuisine French
Servings 8
Calories 157 kcal

Ingredients
 
 

  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice or white wine vinegar (lemon juice imparts a bright flavor; white wine vinegar imparts a slightly more refined flavor)
  • 1/4 teaspoon salt
  • pinch of cayenne (optional)
  • 2/3 cup unsalted butter

Instructions
 

  • Stovetop Method:
    Melt the butter in the microwave until it's not just melted but HOT.  This is critical to ensure the sauce emulsifies.  (Be sure to cover the bowl because butter splatters!)  Alternatively, you can heat it on the stove.
    Place the stainless steel bowl over a small saucepan with simmering water.  The bowl must be ABOVE the water and not touching the water.  This is vital to prevent the eggs from scrambling.   Alternatively use a double boiler.  Vigorously whisk the egg yolk/butter mixture while drizzling in the hot, melted butter in a slow and steady stream.  Continue whisking until the sauce has thickened.  If you prefer the sauce thinner you can add a teaspoon or so of water.  Be careful not to let the sauce overheat or the eggs will scramble.
    Remove the bowl from the heat and whisk in the salt and cayenne pepper if using.  Taste and add more salt if desired.
    Use the sauce immediately.  If you need to wait to serve it keep it warm by covering and putting it in a warm place (next to the stove top, over a double boiler, or over a small saucepan containing hot water.  Again, make sure not to allow the bowl to make contact with the hot water.).
  • Blender Method:
    Melt the butter in the microwave until it's not just melted but HOT.  This is critical to ensure the sauce emulsifies.  (Be sure to cover the bowl because butter splatters!)  Alternatively, you can heat it on the stove.
    Place the egg yolks, lemon juice, salt and cayenne pepper (if using) in a blender and blend on medium for about 5 seconds until combined.  Remove the plug from the blender lid and with the blender on medium slowly pour in the hot butter in a steady stream.  Continue to blend until the sauce is emulsified and thickened.  If you prefer it thinner add a teaspoon or so of water and blend.  Taste and add more salt if desired.   
    Pour the hollandaise sauce into a bowl and serve immediately.  If you need to wait to serve it keep it warm by covering and putting it in a warm place (next to the stove top, over a double boiler, or over a small saucepan containing hot water.  Again, make sure not to allow the bowl to make contact with the hot water.).

Nutrition

Serving: 2tablespoons | Calories: 157kcal | Carbohydrates: 0.4g | Protein: 1g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 110mg | Sodium: 78mg | Potassium: 13mg | Fiber: 0.01g | Sugar: 0.1g | Vitamin A: 565IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.2mg
Keyword Dutch Sauce, Hollandaise Sauce
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