Classic Hollandaise Sauce

Name: Classic Hollandaise Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1.5 cups
Cuisine: French
Ingredients: 3 large egg yolks (about 60 g / 2 oz); 1 tablespoon (15 ml) fresh lemon juice; 1 teaspoon (5 ml) Dijon mustard; 1/2 teaspoon (2 g) sea salt; 1 pinch (0.2 g) white pepper; 1 pinch (0.2 g) cayenne pepper; 1 cup (226 g) unsalted butter, melted and hot; 2 tablespoons (30 ml) warm water; 1 tablespoon (15 ml) white wine vinegar (optional for extra tang); Freshly cracked black pepper to taste; Optional: 1 teaspoon (5 ml) chopped fresh tarragon; Optional: 1 teaspoon (5 ml) chopped chives for garnish

★★★★★4.9 (14 reviews)

SaucesFrenchOctober 4, 2026

↓ Jump to Recipe

Hollandaise is one of the five mother sauces of French cuisine, prized for its bright lemon tang and luxurious buttery body. This version follows the traditional French method, using only egg yolks, clarified butter, lemon juice, and a few seasonings, so you can achieve restaurant‑quality sauce at home. The recipe is designed for everyday pantry ingredients, requiring no specialty items or pre‑made mixes. In about twenty minutes you’ll have roughly one and a half cups of sauce that stays smooth whether served warm over eggs Benedict or chilled as a dip for steamed asparagus. Because the sauce is an emulsion, timing and temperature are the only variables that matter, and the instructions walk you through each step to keep the sauce from breaking.

A glossy, pale-yellow Hollandaise sauce poured into a shallow ramekin, with a sprig of fresh tarragon beside it.

Essential Kitchen Tools

Tool	Purpose
Stainless‑steel heat‑proof bowl	Creates a stable double‑boiler environment
Whisk (balloon or French)	Incorporates air and emulsifies butter
Thermometer	Monitors temperature to avoid curdling
Small saucepan	Holds simmering water for the bain‑marie
Spatula	Transfers sauce and adjusts consistency

Why This Recipe Works

The success of Hollandaise hinges on two scientific principles: emulsification and temperature control. Egg yolks contain lecithin, a natural emulsifier that binds water‑based lemon juice with fat‑based butter. By whisking the yolks with a small amount of liquid first, you create a stable base that can accept butter gradually. The low, steady heat of a double boiler prevents the yolks from coagulating too quickly, which would otherwise cause a grainy, broken sauce. Adding the butter in a thin stream while whisking continuously allows the fat droplets to be suspended evenly, resulting in a glossy, velvety texture that coats food without separating.

For more background, see the history of sauces, and general guidance on safe food handling.