Creamy Hollandaise Sauce
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PREP TIME5 mins
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COOK TIME10 mins
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TOTAL TIME15 mins
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SERVING4 People
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VIEWS550
Elevate your brunch or dinner with this lusciously smooth and tangy Hollandaise. A classic emulsion of rich butter, bright lemon, and silky egg yolks, it's the perfect complement to eggs Benedict, asparagus, or grilled salmon.
Ingridients
Nutrition
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Carbohydrate2 g
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Cholesterol327 mg
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Fiber0 g
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Protein3 g
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Saturated Fat31 g
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Sodium482 mg
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Sugar1 g
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Fat50 g
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Unsaturated Fat0 g
DIRECTIONS
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Recipe View Prepare a double boiler by filling the bottom pot with water, ensuring it doesn't touch the top pot. Bring the water to a gentle simmer. (5 minutes)
Recipe View In the top of the double boiler, whisk together the egg yolks, lemon juice, white pepper, Worcestershire sauce, and water until well combined and slightly frothy. (2 minutes)
Recipe View Gradually drizzle the melted butter into the egg yolk mixture, 1-2 tablespoons at a time, while whisking vigorously and continuously. This slow incorporation is key to creating a stable emulsion. If the sauce becomes too thick, whisk in a teaspoon or two of hot water to thin it out. (10-15 minutes)
Recipe View Continue whisking until all the butter is incorporated and the sauce is smooth, glossy, and thickened to a velvety consistency. (2 minutes)
Recipe View Remove the Hollandaise from the heat and whisk in the salt. Taste and adjust seasoning as needed. (1 minute)
Recipe View Cover the pan to keep the sauce warm until ready to serve. Hollandaise is best served immediately, but can be held for up to 30 minutes in a warm place. (30 minutes)
Gia Ryan
May 30, 2025Delicious! I added a pinch of cayenne for a little kick.
Lew Luettgen
Jan 26, 2025I've always been intimidated by Hollandaise, but this recipe made it easy.
Imelda Becker
Aug 27, 2024The tip about adding water if it gets too thick saved me!
Kimberly Wisozk
Feb 21, 2024This recipe was perfect! My Hollandaise turned out so smooth and creamy.