Hollandaise Sauce may sound fancy, but it’s surprisingly easy to prepare. This delectable sauce is commonly drizzled over the classic Eggs Benedict, featuring crispy bacon, toasted English muffins, and perfectly poached eggs.
If you’re a fan of French-style breakfast delights, consider trying your hand at crafting other exquisite dishes like our Perfect Omelette, Quiche Lorraine, or Crepes.
What is Classic Hollandaise Sauce?
Hollandaise sauce is one of the five “mother sauces” in French cuisine. It consists of egg yolks, butter, lemon juice, and water, whisked to a creamy perfection over low heat. When preparing this decadent recipe, opt for high-quality eggs and butter – it truly makes all the difference. Personally, I prefer to use grass-fed butter for its rich yellow color and organic eggs for their quality.
Hollandaise Sauce Ingredients
- Egg yolks – Separate your eggs and use only the yolks to help thicken the sauce. Save the egg whites for a healthy Egg White Omelette on another day.
- Lukewarm water – Adding lukewarm water helps regulate the sauce’s temperature.
- Lemon juice – The acidity of lemon juice aids the egg yolks in absorbing more fat from the butter and imparts a pleasant tang. It’s also essential to prevent cracking and achieve the desired thickness.
- Dijon mustard – Adds a delightful layer of flavor and zest to the sauce.
- Unsalted butter – Butter is the key ingredient for emulsifying and thickening the hollandaise to a pleasing consistency.
- Salt – We use fine sea salt in 99% of our cooking. Adjust the amount to suit your taste.
- Cayenne pepper – If you enjoy a hint of heat, add cayenne pepper to taste.
How to Make Hollandaise Sauce
- Separate the Eggs – Place the yolks in a small saucepan and set the whites aside for another recipe.
- Add Water, Lemon Juice, and Dijon – Whisk these together until well combined.
- Add Butter – Cut the butter into small pieces and add them to the saucepan.
- Cook the Hollandaise – Put the saucepan over medium-low heat, continuously whisking the sauce until the melted butter turns the mixture frothy. Continue whisking until the sauce starts to thicken and coats the back of a spoon.
- Remove the Sauce from Heat – Once it thickens, promptly remove it from the heat and season with more cayenne pepper and salt to your liking. Serve immediately or cover to keep it warm.
Pro Tip: Ensure you whisk the sauce constantly while it’s on the heat to prevent the eggs from scrambling!
To Serve
Aside from the classic Eggs Benedict, there are numerous ways to enjoy hollandaise sauce:
Make-Ahead
- Storing: To keep hollandaise sauce fresh, store it in an airtight container in the fridge for up to 2 days. This prevents it from absorbing any lingering odors in your refrigerator.
- Reheating: When warming it up, use a double boiler on the stovetop for reheating over a steam bath (direct heat can risk scorching the delicate sauce). If you lack a double boiler, keep the sauce in an airtight container and let it sit in hot water for 25 minutes.
Common Questions
What is the difference between Hollandaise and Bearnaise sauce?
While they share a similar texture and ingredients, they differ in seasoning. Bearnaise typically includes shallots, peppercorns, tarragon, vinegar, and wine.
What texture should hollandaise sauce be?
A perfect hollandaise sauce should be silky and creamy. Poorly made hollandaise may be runny or overly gummy due to cooking at too high a heat.
Why did your hollandaise sauce crack?
Hollandaise sauce can crack if cooked at too high a heat, causing the dairy to cook too quickly. To avoid this, maintain medium-low heat and allow the sauce to cook gradually.
Why is your hollandaise sauce runny and not thickening?
A hollandaise sauce may turn out runny if not whisked vigorously and consistently during heating. Aerating the mixture helps it become light, fluffy, and thick. Avoid substitutions or modifications for best results.
- Separate the egg yolks from the egg whites. Store the egg whites in an airtight container in the fridge for another recipe.
- Add the egg yolks to a small saucepan with water, lemon juice, and dijon, and whisk until well-combined.
- Cut the butter into small pieces and add them to the egg mixture.
- Place the pot over medium-low heat, whisking the mixture constantly. As the butter melts, it will get a little frothy. Continue whisking constantly for about 3 minutes or until the mixture starts to thicken, then immediately remove from heat. It should be thick enough to coat the back of a spoon.
- Season with salt and cayenne pepper, adding more seasoning to taste. Serve right away or cover to keep it warm. If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it up.
