Equipment
Ingredients
Base
- 170 g unsalted butter, melted and warm
- 3 egg yolks, room temperature
- 15 ml cold water
Seasoning
- 15 ml fresh lemon juice
- 2 g salt
- white pepper
- cayenne pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 175 kcal
- Protein
- 1 g
- Carbohydrates
- 0 g
- Fat
- 19 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 103 mg
- Saturated Fat
- 11 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 119 mg
- Potassium
- 16 mg
- Calcium
- 14 mg
- Iron
- 0.2 mg
- Magnesium
- 1 mg
- Phosphorus
- 32 mg
- Zinc
- 0.2 mg
- Vitamin A
- 172 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.0 mg
- Folate
- 11 mcg
- Water
- 11 g
Sources: USDA FoodData Central
Method
Melt the butter in a small saucepan until liquid and warm, but not boiling. Keep it warm (around 55°C/130°F) in a measuring cup with a pouring spout. Prepare a water bath by bringing 3-4cm of water to a simmer in a saucepan, then reducing heat to low so it barely steams.
In a stainless steel bowl that fits over the saucepan without touching the water, whisk together the egg yolks and cold water until frothy.
Place the bowl over the steaming water bath. Whisk vigorously and constantly. The mixture will thicken into a creamy, pale custard (sabayon) that leaves a trail when the whisk is lifted. Monitor heat carefully to ensure eggs reach safe temperature without scrambling (aiming for approx 63°C/145°F initially, though the acid and butter will raise the safety threshold).
Remove the bowl from the heat. Place it on a folded kitchen towel to stabilize. While whisking constantly, slowly drizzle in the warm melted butter, starting with just drops. As the emulsion forms and thickens, you can increase the flow to a thin, steady stream.
Whisk in the lemon juice, salt, white pepper, and optional cayenne. Taste and adjust acidity or salt. Serve immediately while warm.
Chef's Notes
- For a lighter sauce, you can use clarified butter, but whole melted butter provides a more classic milky flavor.
- If not serving immediately, keep the sauce in a thermos or in a warm spot (ideally 50-60°C/120-140°F). Do not let it cool below 45°C/113°F or sit longer than 2 hours for food safety.
- The acid is critical not just for flavor, but for cutting the richness of the fat.
Storage
Refrigerator: 1 day — Sauce will solidify. Reheat very gently over warm water while whisking constantly.
Reheating: Gently over a double boiler; high heat will scramble eggs or break the sauce.
Troubleshooting
Sauce separates or looks oily (broken emulsion)
Cause: Butter added too quickly or sauce got too hot
Fix: Whisk a teaspoon of warm water in a clean bowl, then very slowly whisk the broken sauce into the water
Prevention: Add butter drop-by-drop initially; control heat aggressively
Sauce is grainy with solid bits
Cause: Eggs scrambled due to high heat
Fix: Strain through a fine-mesh sieve immediately; if extensive, discard and restart
Prevention: Ensure water in double boiler does not touch the bowl; whisk constantly
Cultural Context
Hollandaise sauce, a classic French mother sauce, is a testament to the elegance and precision of French culinary technique. Its origins are debated, with some attributing it to French chefs in the early 19th century, while others suggest a link to Dutch cuisine. It remains a staple in fine dining, often served with rich dishes like eggs Benedict, asparagus, or fish.
