Classic hollandaise sauce

    20 min

    This creamy lemon sauce is a standard. Make it just before serving on Eggs Benedict, meat, fish or vegetables.

    193 people made this

    Serves: 4 

    • 3 egg yolks
    • 1 1/2 tablespoons fresh lemon juice
    • 50g (2 oz) unsalted butter, chilled
    • 175g (6 oz) unsalted butter, melted
    • salt to taste
    • 1 teaspoon white pepper

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
    2. Add 1/2 the chilled butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in remaining chilled butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (120)


    wonderful and easy! I've struggled with hollandaise sauce in the past and now those days are over. tip: to reheat leftovers, steam veggies and then put teaspoonfulls of hardened sauce (you can warm it to room temp) over steaming hot veggies and cover. In 5 minutes, the sauce is perfect, as if it were just made. If you microwave leftover sauce, it will separate.  -  24 Jul 2008


    Altered ingredient amounts. I cut back on the butter and added much more lemon juice. I just kept tasting it until it seemed right. Good start tho and thanks!  -  24 Jul 2008


    I used this to to make Eggs Benedict. It's very easy and tasted just like hollandaise should. How much butter you use will depend on the size of your eggs. As most of the butter is pre-melted, you only need to slowly add the amount you think is necessary.  -  24 Jul 2008