Hollandaise Sauce

Rich, buttery hollandaise with bright lemon and a gentle heat from Tabasco. Good over eggs, fish, or vegetables.

Why You'll Love Hollandaise Sauce

Rich and buttery with bright lemon and gentle heat, this classic sauce works well with eggs, fish, and vegetables. The key is a slow whisk and gradual butter addition to build the emulsion.

Tips and Tricks

• Use fresh, room-temp butter for smooth sauce.
• Keep water simmer gentle to avoid scrambling eggs.
• If sauce breaks, whisk in cold water to rescue it.

Variations

• Add cayenne for warmth.
• Mix in fresh tarragon for Béarnaise.
• Use lemon zest for extra brightness.

Substitutions

• Clarified butter for cleaner taste.
• Lime juice instead of lemon juice.
• White wine vinegar replaces water.

Best served with

• Poached eggs or Eggs Benedict
• Grilled or steamed asparagus
• Seared fish fillets
• Roasted or steamed vegetables

How to Store Leftovers

• Best fresh. Store airtight in fridge up to 24 hours. Reheat gently over double boiler, whisking constantly.

Common Questions

Hollandaise Sauce

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Rich, buttery hollandaise with bright lemon and a gentle heat from Tabasco. Perfect over eggs, fish, or veggies. This sauce transforms any dish.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 12 tablespoons

Course: Dressing/Condiment

Cuisine: French

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 3 large egg yolks
• 1 tablespoon water
• 1 tablespoon lemon juice
• ½ cup 1 stick unsalted butter, room temperature
• Kosher salt to taste
• Tabasco to taste

Equipment

• Saucepan
• Whisk
• Metal mixing bowl or heatproof bowl

Method

 

1. Fill a saucepan with a couple inches of water and bring to a gentle simmer over medium-low heat. You're looking for a bare simmer: small bubbles breaking the surface, not a rolling boil.
2. In a metal or heatproof bowl, whisk together egg yolks, water, and lemon juice until well combined.
3. Place the bowl over the saucepan (double boiler method), making sure the bottom doesn't touch the water.
4. Whisk constantly for about 2 minutes, then add butter 1 cube at a time, whisking fully after each addition until the sauce thickens and emulsifies.
5. Remove from heat and season with kosher salt and Tabasco to taste.
6. Taste and adjust seasoning as needed.

Notes

Storage: hollandaise is best made right before serving and doesn't hold well, it will break if refrigerated and reheated. If you must hold it, keep it in a warm spot for up to an hour, whisking occasionally to keep it smooth.

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