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Homemade Hollandaise Sauce Recipe – Best Brunch Sauce

Homemade Hollandaise Sauce Recipe – Best Brunch Sauce

Description

Hollandaise sauce is one of the five mother sauces of French cuisine, known for its creamy, buttery texture and tangy flavor. It’s a versatile sauce, often served over eggs Benedict, steamed asparagus, or grilled fish. Many home cooks shy away from making it, thinking it’s tricky, but this easy Hollandaise sauce recipe simplifies the process.

By following these step-by-step instructions, you’ll master a foolproof Hollandaise sauce that comes together in just 10 minutes. Say goodbye to store-bought versions and hello to restaurant-quality flavor at home!

Ingredients

Scale

o make this classic sauce, you’ll need just six ingredients:

  • 3 large egg yolks – The base of the sauce, adding creaminess and structure.
  • 1 tablespoon water – Helps stabilize the yolks while cooking.
  • 1 tablespoon lemon juice – Adds a bright, tangy flavor.
  • ½ cup unsalted butter, melted – Creates the rich, silky texture.
  • Pinch of salt – Enhances overall flavor.
  • Pinch of cayenne pepper (optional) – Adds a subtle kick.

Ingredient Substitutions & Variations

Dairy-Free: Swap butter for ghee or a plant-based alternative.
More Tangy: Use white wine vinegar instead of lemon juice.
Spicier: Add a pinch of paprika or hot sauce.

Instructions

Step 1: Prepare a Double Boiler

  • Fill a small saucepan with 1-2 inches of water and bring to a gentle simmer over medium-low heat.
  • Place a heatproof bowl (stainless steel or glass) over the saucepan, ensuring the bottom does not touch the water.

Step 2: Whisk the Egg Yolks

  • In the heatproof bowl, whisk together the egg yolks, water, and lemon juice until light and frothy.
  • Keep whisking while the bowl sits over the simmering water (this prevents the eggs from scrambling).

Step 3: Thicken the Mixture

  • Continue whisking constantly for 2-3 minutes until the mixture thickens and doubles in volume.
  • The consistency should be similar to a light custard.

Step 4: Slowly Add Butter

  • Remove the bowl from the heat.
  • Slowly drizzle in the melted butter while whisking vigorously.
  • Continue whisking until the sauce is smooth and emulsified.

Step 5: Season & Serve

  • Add a pinch of salt and cayenne pepper (if using).
  • Taste and adjust seasoning if needed.
  • Serve immediately or keep warm over a bowl of warm (not hot) water.

Equipment

Notes

Use Fresh Eggs – They create a better emulsion and richer flavor.
Control the Heat – If the eggs cook too quickly, they can scramble. Keep whisking!
Don’t Rush the Butter – Adding it slowly helps maintain the smooth, creamy texture.
Rescue a Broken Sauce – If it separates, whisk in 1 teaspoon of hot water to bring it back together.
Make It in a Blender – Blend yolks & lemon juice, then slowly pour in hot butter while blending.

Find it online: https://fenrecipes.com/homemade-hollandaise-sauce-recipe-best-brunch-sauce/