Easy Hollandaise Sauce

Hollandaise Sauce Recipe stirred in a black serving dish with black spoon and parsley garnish

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Author: Natalya Drozhzhin

Servings: servings (about 3 Tbsp per serving))

Prep Time: 5

Cook Time: 5

Total Time: 10

This easy Hollandaise Sauce is rich, silky, and lemony, and comes together in 10 minutes without a blender, double boiler, or clarified butter. Serve it over Eggs Benedict, vegetables, salmon, or steak.

Ingredients

2 large egg yolks
2 Tbsp lukewarm water
2 tsp fresh lemon juice
1/2 tsp Dijon mustard
8 Tbsp unsalted butter
1/4 tsp fine sea salt, or more to taste
1/8 tsp cayenne pepper, or more to taste

US Customary - Metric

Instructions

Separate the Eggs - Add the egg yolks to a small non-reactive* saucepan with water, lemon juice, and Dijon, and whisk until well-combined.
Add the Butter - Cut the butter into small pieces and add it to the egg mixture.
Cook the Hollandaise - Place the pot over low to medium-low heat and whisk constantly. As the butter melts, the mixture will become slightly frothy. If the butter begins to sizzle or the eggs start to clump, lift the pan off the heat and continue whisking. Cook for about 3 minutes, until the sauce is smooth, slightly thickened, and coats the back of a spoon. Draw a line through the sauce on the spoon with your finger; it should stay clear.**
Remove the sauce from the heat immediately. Season with salt and cayenne pepper, adding more seasoning to taste. Serve right away or cover to keep warm. If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it up.

Notes

*Avoid reactive pans, such as aluminum, cast iron, or copper pans, that can react with the lemon juice.

**Troubleshooting: If the sauce begins to separate, remove from the heat and add 1 tsp of water, whisking vigorously until it comes back together.

Storage: Hollandaise sauce is best served fresh. Refrigerate leftovers in an airtight container within 2 hours and use within 2 days.

To reheat: Warm gently over very low heat or in a double boiler, whisking often. If the sauce is too thick, whisk in warm water, 1 teaspoon at a time. Do not let the sauce simmer or boil, or it may separate.

Nutrition Facts

Easy Hollandaise Sauce

Amount per Serving

Calories

231

% Daily Value*

Fat

Saturated Fat

Trans Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

157

Sodium

160

Potassium

Carbohydrates

Fiber

0.1

Sugar

0.1

Protein

Vitamin A

856

Vitamin C

Calcium

Iron

0.3

* Percent Daily Values are based on a 2000 calorie diet.