Hollandaise Sauce

Learn how to make a silky, classic Hollandaise Sauce with egg yolks, butter, and lemon for eggs benedict, vegetables, fish, and more.

Hollandaise Sauce is a rich, silky classic made with egg yolks, melted butter, and a touch of lemon juice. It is famous as the finishing touch for eggs Benedict, but it also pairs beautifully with steamed vegetables, fish, asparagus, and poached eggs. With a few careful steps, you can prepare a smooth, luxurious sauce at home in minutes.

Ingredients

• 3 large egg yolks
• 1 tablespoon fresh lemon juice, plus more to taste
• 1 tablespoon cold water
• 1 cup unsalted butter, melted and kept warm
• 1/4 teaspoon fine salt
• Pinch of cayenne pepper or white pepper, optional

Instructions

1. Set up a heatproof bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water.
2. Whisk the egg yolks, lemon juice, and water together until the mixture looks slightly thickened and pale.
3. Slowly drizzle in the warm melted butter a little at a time, whisking constantly until the sauce becomes thick, smooth, and glossy.
4. If the sauce gets too thick, whisk in a few drops of warm water to loosen it.
5. Season with salt and a pinch of cayenne or white pepper, then taste and adjust with a little more lemon juice if needed.
6. Serve immediately over eggs Benedict, asparagus, fish, or vegetables.