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–+ servings
A close-up of creamy yellow sauce in a jar, garnished with small yellow edible flowers and green leaves.

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
Cook Time 5 minutes
Total Time 15 minutes
Servings: 12 tablespoons
Course: Dressing/Condiment
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 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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