How to Make Hollandaise Sauce

  • Do you wish you had Julia Child available to walk you through the process of making Hollandaise Sauce? This reliable Hollandaise sauce recipe is the next best thing! Read on to learn how to make Hollandiase sauce that stays smooth, without turning into scrambled eggs.

  • Hollandaise Sauce Tips

    1. Add butter with a blender or food processor to ensure constant processing
    2. Substitute herb vinegar for the lemon juice to vary the Hollandaise's flavor
    3. Add a teaspoon of mustard or a tablespoon of herbs for flavoring
    4. Add 1/4 teaspoon of salt, if desired
    5. An 1/8 teaspoon of paprika will enrich the color of the sauce

  • Introduction

    Hollandaise sauce is made from egg yolks, butter, and an acid, that emulsify into a smooth sauce. While Hollandaise sauce may be most commonly known as the basis for Eggs Benedict, it can also liven up any vegetable.

  • Step 1: What You Need to Make Hollandaise Sauce

    This Hollandaise sauce recipe makes one cup of sauce.

  • Step 2: How to Make Hollandaise Sauce

    1. Bring water to boil in base of double boiler.
    2. Place the eggs yolks in the double boiler insert, and whisk lightly to blend.
    3. Place the insert in the top of the double boiler.
    4. Whisk yolks constantly until they begin to thicken.
    5. Add one tablespoon of the boiling water, and continue to whisk until mixture thickens again.
    6. Repeat for remaining 3 tablespoons of boiling water.
    7. Add the lemon juice, combine well, and remove the double boiler insert from the pot.
    8. Add the butter very slowly, whisking constantly to make sure it is fully incorporated.
    9. Serve the Hollandaise immediately, or return the insert to the top of the double boiler, making sure the water is hot, but not boiling. Whisk occasionally while you're keeping the sauce warm.

  • Step 3: How to Rescue Hollandaise Sauce


    • If your sauce has curdled, with limps of cooked egg appearing, you need to throw it out. If your sauce has just separated, there are some things you can try before you toss it and start over.
    1. Watch the sauce carefully wile whisking in the butter. If an oily sheen appears at the edges of the bowl, it's starting to separate, so you need to act immediately.
    2. Whisk a new yolk with a tablespoon of water in a clean bowl. Add the existing sauce slowly into the new yolk mixture, whisking constantly.
    3. Gradually whisk in one tablespoon of cream, to rescue sauce that has separated but not yet curdled.

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    Hollandaise Sauce Ingredients

    • 3 egg yolks
    • 4 tablespoons boiling water (see equipment section)
    • 1 1/2 tablespoons lemon juice
    • 1/2 cup melted butter, cooled to lukewarm

    Hollandaise Sauce Equipment

    • Double boiler, with a heavy bottomed insert. If you're double boiler insert is thin, you can line it with a heavy ceramic bowl.
    • Whisk
    • Small saucepan filled with boiling water, and measuring spoon