Failproof Hollandaise Sauce Recipe

Introduction

Hollandaise sauce is a rich, creamy classic that elevates dishes like eggs Benedict, steamed vegetables, and grilled fish. This failproof version guides you through making it effortlessly, whether you prefer using a blender or the traditional stovetop method.

Ingredients

• 12 tablespoons unsalted butter (170g)
• 3 large egg yolks, cold from the fridge
• 1 ½ tablespoons warm water
• 2 teaspoons fresh lemon juice, plus more to taste
• 2 teaspoons white wine (optional)
• ½ teaspoon fine sea salt
• ¼ teaspoon ground white pepper, plus more to taste

Instructions

1. Make Clarified Butter: Melt the butter in a small saucepan over low heat until it reaches a gentle simmer. Cook for 2 to 3 minutes until a foamy layer forms on top and the butter appears clear and golden underneath. Skim off the foam with a spoon and discard it. Set the clarified butter aside.
2. Blender Hollandaise (Preferred Method):
   1. Add egg yolks, warm water, lemon juice, white wine (if using), salt, and white pepper to a blender. Pulse for about 5 seconds to combine.
   2. Reheat the clarified butter over low heat until steamy, about 30 seconds.
   3. With the blender running, slowly pour the hot butter through the lid opening, stopping before the milky solids fall in. The sauce will thicken as it emulsifies. If it becomes too thick, whisk in a tablespoon of warm water to thin it.
   4. Taste and adjust seasoning with salt, pepper, or lemon juice. Serve immediately or keep warm by placing the blender jar in a bowl of warm water, stirring occasionally to maintain creaminess.
3. Classic Hollandaise Made by Hand:
   1. Prepare a double boiler by simmering about an inch of water in a small saucepan. Place a heatproof bowl on top without touching the water.
   2. Heat the clarified butter until hot.
   3. Whisk egg yolks, warm water, lemon juice, and white wine in the bowl constantly. Remove from heat if they get too hot to avoid scrambling. The mixture will thicken from liquid to frothy, then more thickened.
   4. Slowly drizzle the hot butter in while whisking continuously to prevent the sauce from breaking.
   5. If the sauce thickens too much, whisk in a tablespoon of warm water to thin. Season with salt and white pepper before serving.

Tips & Variations

• Use cold egg yolks straight from the fridge for better emulsification.
• If your sauce breaks (separates), whisk in a teaspoon of cold water vigorously to bring it back together.
• Fresh lemon juice brightens the flavor; adjust to your taste for the right balance.
• White pepper keeps the sauce visually smooth—black pepper can create specks in the pale sauce.
• Adding a splash of white wine adds subtle complexity but can be omitted for a simpler sauce.

Storage

Hollandaise sauce is best served fresh. If needed, store it in an airtight container in the refrigerator for up to 1 day. Reheat gently by warming in a bowl placed over warm water, stirring frequently to restore smooth texture. Avoid microwave reheating as it may cause the sauce to break.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of yolks?

Traditional hollandaise uses only yolks for richness and texture; using whole eggs will result in a thinner, less creamy sauce.

What can I do if my hollandaise sauce breaks?

If the sauce separates, whisk in a small amount of cold water or a fresh egg yolk to help re-emulsify it. Keeping the heat low and adding butter slowly also prevents breaking.

Failproof Hollandaise Sauce Recipe

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★★★★★

4.5 from 77 reviews

This failproof Hollandaise sauce recipe provides both blender and classic stovetop methods to create a creamy, tangy sauce perfect for drizzling over eggs Benedict, steamed vegetables, or grilled seafood. Made with clarified butter, egg yolks, lemon juice, and subtle seasoning, this sauce is rich yet elegant, ensuring a smooth and luscious finish every time.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: Approximately 1 cup (enough to serve 4) 1x
• Category: Sauce
• Method: Blending
• Cuisine: French

Ingredients

Scale 1x2x3x

Clarified Butter

• 12 tablespoons unsalted butter (170g)

Hollandaise Sauce

• 3 large egg yolks, cold from the fridge
• 1 ½ tablespoons warm water
• 2 teaspoons fresh lemon juice, plus more to taste
• 2 teaspoons white wine, optional
• ½ teaspoon fine sea salt
• ¼ teaspoon ground white pepper, plus more to taste

Instructions

1. Make Clarified Butter: Place the butter in a small saucepan to melt, then bring it to a gentle simmer for 2 to 3 minutes until a foamy layer forms on top and the butter underneath is clear and golden. Skim off and discard the foam using a spoon. Set the clarified butter aside for the sauce.
2. Blend the Eggs (Blender Method): In a blender, add the egg yolks, warm water, lemon juice, white wine (if using), salt, and white pepper. Pulse for about 5 seconds to combine the ingredients.
3. Reheat the Butter: Warm the clarified butter over low heat until steamy, about 30 seconds. It must be hot to properly emulsify the sauce.
4. Emulsify the Sauce: With the blender running, remove the center insert from the lid and slowly pour the hot clarified butter through the opening steadily but carefully to avoid milk solids. The sauce will thicken and emulsify into a creamy texture. If it thickens too much, whisk in a tablespoon of warm water to thin it out.
5. Season and Serve: Taste the sauce and adjust seasoning with salt, white pepper, or more lemon juice as desired. Serve immediately or keep warm in a bowl of warm water, stirring occasionally and thinning with warm water if it thickens too much.
6. Classic Hollandaise by Hand: Fill a small saucepan with about an inch of water and bring it to a gentle simmer. Place a heatproof bowl on top, ensuring it doesn’t touch the water.
7. Whisk the Yolks: In the bowl, combine egg yolks, warm water, lemon juice, and white wine, whisking constantly over the simmering water. Be careful not to overheat; lift the bowl off heat if eggs begin to scramble. The mixture will become frothy and start to thicken.
8. Slowly Add Butter: Gradually drizzle in the hot clarified butter while continuously whisking to emulsify and avoid breaking the sauce.
9. Adjust and Finish: If too thick, whisk in warm water to thin. Season with salt and white pepper to taste. Use immediately.

Notes

• Keep eggs cold to ensure stable emulsification in both methods.
• Use clarified butter for a smoother sauce and to prevent milk solids from interfering with emulsification.
• If sauce becomes too thick or starts to separate, add a little warm water and whisk vigorously to bring it back.
• White wine is optional but adds subtle depth; omit if preferred.
• Serve hollandaise sauce fresh as it can separate or thicken upon standing too long.

Keywords: Hollandaise sauce, clarified butter, blender hollandaise, classic hollandaise, egg yolk sauce, French sauce, eggs Benedict sauce