Clarifying the butter removes the milk solids, resulting in a smoother and more stable sauce. To clarify, melt the butter in a saucepan over low heat. Skim off the foamy milk solids that rise to the surface. The clear, golden butter underneath is the clarified butter. Using pasture-raised egg yolks provides a richer color and flavor to the hollandaise. Keep a close eye on the sauce while it's cooking over the double boiler. Overheating can cause the yolks to scramble and ruin the sauce. If the sauce becomes too thick, whisk in a teaspoon or two of warm water to thin it out. If the sauce curdles, try whisking in a tablespoon of ice water. This can sometimes bring it back together.
Classic Hollandaise Sauce
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PREP TIME2 mins
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COOK TIME8 mins
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TOTAL TIME10 mins
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SERVING6 People
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VIEWS529
Indulge in the velvety embrace of Classic Hollandaise, a luxurious sauce that elevates everything from delicate fish and vibrant green vegetables to decadent Eggs Benedict. Its tangy, buttery richness will transform ordinary dishes into extraordinary culinary experiences.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Cholesterol143 mg
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Fiber1 g
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Protein2 g
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Saturated Fat11 g
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Sodium501 mg
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Sugar0 g
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Fat18 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Prepare an ice bath in a bowl large enough to hold a smaller heatproof bowl comfortably. This will be used to gently control the sauce's temperature. (5 minutes)
02 Step
Recipe View 2 mins In the heatproof bowl, whisk together the egg yolks, lemon juice, cold water, salt, and white pepper until pale and slightly foamy. (2 minutes)
03 Step
Recipe View 1 mins Place the bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water. This creates a gentle double boiler. (1 minute)
04 Step
Recipe View 7 mins Whisk the yolk mixture constantly and vigorously until it begins to thicken and lighten in color. This should take approximately 5-7 minutes. Be patient and avoid overheating, as the yolks can scramble. The mixture should be thick enough to coat the back of a spoon.
05 Step
Recipe View 1 mins Remove the bowl from the heat and place it in the prepared ice bath. This stops the cooking process and prevents the sauce from curdling. (1 minute)
06 Step
Recipe View 5 mins Slowly drizzle the warm, clarified butter into the yolk mixture, whisking constantly and vigorously. Start with a few drops at a time, gradually increasing the stream as the sauce emulsifies and thickens. (5 minutes)
07 Step
Recipe View 1 mins Continue whisking until all the butter is incorporated and the sauce is smooth, glossy, and has a rich, creamy consistency. (1 minute)
08 Step
Recipe View 1 mins Taste and adjust seasoning as needed. Add a few more drops of lemon juice for extra tang, or a pinch more salt and pepper to enhance the flavor. (1 minute)
09 Step
Recipe View Serve immediately. Hollandaise is best enjoyed fresh and can be held warm for a short period of time by keeping it in a thermos or a very warm place.
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Rozella Macejkovic
Jan 30, 2025The clarified butter is key! My sauce came out so smooth and velvety. Thank you for sharing this recipe!
Darion Hayes
Nov 9, 2024This is now my go-to Hollandaise recipe. It's perfect every time!
Erling Fay
May 5, 2024I was always intimidated by Hollandaise, but this recipe made it surprisingly simple. The tip about using an ice bath was a lifesaver!
Vida Cartwright
Nov 20, 2023This recipe was a game-changer! My Eggs Benedict have never tasted so good. The instructions were clear and easy to follow.
Elva Bergnaum
Jun 5, 2023Delicious and easy to make. I added a pinch of cayenne pepper for a little kick.