Easy Classic Hollandaise Sauce Recipe

Eggs Florentine
Eggs Florentine. Sarah Kell / Getty Images
  • 20 mins
  • Prep: 5 mins,
  • Cook: 15 mins
  • Yield: Serves 4
Ratings (9)

The classic Hollandaise sauce is not as tricky as some would have you believe. Take it slowly, follow the instructions, and you will have a perfect Hollandaise Sauce every time.

Still nervous check out Danilo Alfaro's step by step instructions for a perfect Hollandaise Sauce.

Hollandaise Sauce is a delicious accompaniment to many dish: fish, eggs, asparagus are perfect partners to the slick, buttery sauce. For variations on a classic Hollandaise sauce have a look at these recipes .

What You'll Need

  • 250g (8 oz) unsalted butter
  • 4 large egg yolks
  • 1 teaspoon tarragon vinegar
  • Pinch salt
  • ½ lemon
  • Cayenne pepper

How to Make It

  • Melt the butter on a low heat. It will separate to make a layer of clear golden fat (clarified butter) on top. Use a ladle to remove the clarified butter, leaving the milky residue in the pan (discard the residue). Keep the clarified butter in a warm place.
  • put the egg yolks in a stainless steel bowl with the vinegar, salt and 2 teaspoons of cold water and whisk for a few minutes.
  • Set the bowl over a pan of simmering water.
  • Continue whisking until the mixture is pale, and thick and fluffy.
  • Remove from the pan of simmering water and slowly whisk in the clarified butter. Squeeze in the lemon juice, season with a pinch of cayenne and check the salt. Serve as soon as possible.
NOTE: When making Hollandaise, keep the butter wrapper. Then if you need to keep the sauce for a bit before serving, you can place the wrapper on the surface of the sauce, to keep it warm and prevent a skin forming.

Recipe courtesy of Canteen - Great British Food Book