Classic Hollandaise Sauce

Mastering Hollandaise sauce is a kitchen rite of passage, and this recipe makes it easier than you think. Often feared for its tendency to 'break,' this rich, lemony emulsion of egg yolks and melted butter is the essential crowning glory for dishes like Eggs Benedict, asparagus, and fish. Follow our simple, step-by-step instructions to create a silky, stable, and luxurious sauce that will impress every time

TYPE SAUCE
SERVES 4
DIFFICULTY MODERATE
PREP TIME 5 MIN
COOK TIME 20 MIN

Clarified ButterIngredients

  • 1 cup of Clarified Butter
  • 5 Large egg yolks
  • 1 teaspoon of fresh lemon juice
  • 2 tablespoon of cold water
  • 1/4 teaspoon of salt ( or to taste)
  • Pinch of cayenne pepper (Optional)

Directions

 

  1. In your All-Clad Butter Warmer or a small saucepan, gently melt the butter over low heat. Do not let it boil or brown.
  2. Once melted, skim the white foam (milk solids) off the top using a spoon.
  3. Carefully pour the clear, golden butterfat into a clean measuring cup, leaving the white milky solids behind at the bottom of the pan. Keep the clarified butter warm, but not scalding hot. This is your 1 cup of clarified butter.
  4. Fill your All-Clad Sauce Pan with about 1 inch (2.5 cm) of water. Bring the water to a simmer over medium heat, then immediately reduce the heat to low so the water is barely simmering.
  5. Nest your All-Clad Saucier or Double Boiler Insert securely over the simmering water. Crucially, the bottom of the top vessel should not touch the water.
  6. In the Saucier, combine the egg yolks, lemon juice, cold water, and salt.
  7. Using a whisk, begin whisking the mixture vigorously and continuously. The constant movement prevents the eggs from scrambling.
  8. Whisk until the mixture lightens in color to a pale yellow, thickens, and begins to leave a visible track on the bottom of the pan as you whisk (this takes approximately 3 to 5 minutes). The mixture should feel warm to the touch, but never hot.
  9. Remove the Saucier from the heat, but keep the hot water in the pan beneath it. The residual heat is often enough to complete the emulsion.
  10. While whisking vigorously, begin to add the warm clarified butter into the egg mixture in a very slow, thin, steady stream.
  11. Continue whisking until all the butter has been incorporated and the sauce is thick, smooth, and glossy. The sauce should be thick enough to coat the back of a spoon.
  12. Whisk in the optional pinch of cayenne pepper and adjust the seasoning with additional salt or lemon juice to taste.
  13. Serve the Hollandaise immediately. If you need to hold it for a few minutes, keep it in the Saucier over the empty hot water bath (with the heat off), stirring occasionally. Hollandaise is best served fresh and warm.

Pro Tips:

In a separate small bowl, whisk 1 fresh egg yolk with 1 teaspoon of hot water.

Slowly drizzle the broken Hollandaise into this new egg yolk mixture while whisking constantly. The new yolk will help re-emulsify the sauce.

Hollandaise sauce being made on the stoveHollandaise sauce being made on the stove

Forget the Fear — Hollandaise is within Reach

The secret to a perfect emulsion is maintaining gentle heat while whisking without interruption. We recommend the All-Clad Saucier because its rounded, sloped sides ensure your whisk hits every part of the pan, making a broken sauce nearly impossible. For a true hands-off experience, embrace modern technique: use an immersion blender — Blend the yolks and slowly stream in the warm clarified butter for an instant, foolproof, restaurant-quality sauce.

The Golden Finish

The velvety texture of Hollandaise is what transforms good brunch into great brunch. The bright, rich flavour perfectly complements the traditional elements of Eggs Benedict: the runny yolk of a poached egg, the salty protein, and the light crunch of a toasted English muffin. For optimal dining, ensure the sauce is made a la minute (freshly prepared) so it retains its glorious warmth and flow as it glazes the plate.

Elevate Your Ingredients

Crafting Hollandaise from scratch is the ultimate demonstration of culinary finesse. The sauce is a direct reflection of ingredient quality; fresh eggs and vibrant lemon juice result in unparalleled flavor. Don’t stop at the classic! The rich base of Hollandaise is perfect for exploring. Stir in some finely chopped dill or chives for a fresh note, or infuse the clarified butter with a touch of smoked paprika for depth.

Dairy-Free Brilliance

A luxurious, tangy topping is achievable even without dairy. Vegan Hollandaise offers a fantastic alternative for those with dietary restrictions or plant-based preferences. Nutritional yeast and lemon juice are blended with a mild oil and a base like soaked cashews or sunflower seeds to mimic the sauce's characteristic richness and tang. This dairy-free version is wonderful drizzled over roasted asparagus, steamed broccoli, or vegan breakfast scrambles.

Troubleshooting Your Emulsion

Hollandaise sauce is often considered a challenge, but knowing the common missteps ensures success. Here are the most frequent issues and how to avoid them:

  • Scrambled Eggs – The egg yolk protein coagulates above 180°F (82 ∘ C). Keep the heat low (use a double boiler) and whisk continuously to prevent localized overheating.
  • The Sauce Separates (Breaks) – This happens when the butter is added too fast or is too cold. The fat and water separate; always add the butter very slowly in a thin stream.
  • Lack of Flavour – Don't be shy with seasoning! A good Hollandaise is buttery, tangy, and adequately salty. Adjust lemon and salt at the end.
  • Thin Consistency – If the sauce is runny, it means the eggs haven't cooked and thickened enough. Place it back on low, indirect heat and whisk until it achieves proper ribbon consistency.