Hollandaise Sauce Recipe

Prepare butter

Measure 8 oz unsalted butter. Melt gently in a small saucepan over low heat until fully liquid (do not brown). Alternatively, clarify butter: see the 'Clarified-butter option' section below if you prefer a more stable sauce.

Set up bain-marie

Choose a heatproof bowl (stainless steel or glass) that will sit comfortably over (not in) a saucepan of simmering water, leaving about 1–2 inches between the bottom of the bowl and the water. Bring an inch of water to a very gentle simmer — small bubbles but not a rolling boil.

Whisk egg yolks

In the bowl, combine 4 large egg yolks with 2 tablespoons cold water and 2 tablespoons fresh lemon juice. Whisk vigorously until the mixture is pale, slightly thickened and ribbons form when the whisk is lifted, about 1–2 minutes.

Cook gently over bain-marie

Place the bowl over the simmering water (bowl should not touch the water). Whisk constantly while the yolk mixture gently thickens and reaches approximately 140–150°F (60–65°C) on an instant-read thermometer, about 3–5 minutes. Do not overheat — avoid scrambling.

Emulsify butter

Remove bowl from heat. Begin adding the warm melted butter very slowly in a thin, steady stream while whisking constantly. Start drop by drop for the first 20–30 seconds until the emulsion takes, then stream more steadily. Continue until all 8 oz butter is incorporated and sauce is smooth and velvety.

Adjust seasoning and texture

Whisk in 1 teaspoon salt and a pinch of white or cayenne pepper. Taste and add more lemon juice, salt, or a dash of hot sauce to balance richness. If sauce is too thick, whisk in a teaspoon of warm water at a time to reach desired consistency.

Keep warm and serve

Keep sauce warm (not hot) by placing the bowl in a warm spot or over very gently warm water (off the heat). Serve immediately over eggs Benedict, steamed asparagus, fish, or vegetables. Garnish with chopped chives or tarragon and lemon wedges if desired.

To clarify butter: melt the additional 4 oz butter with 1/4 cup cold water in a small saucepan over low heat. As it melts, skim off the foam and pour the clear golden butterfat off the top into a measuring cup, leaving milky solids behind. Use clarified butter in place of some or all of the melted butter in the main recipe for greater heat stability and a cleaner flavor.

If sauce breaks (separates)

Place a fresh egg yolk in a clean bowl and whisk while slowly adding the broken sauce drop by drop to re-emulsify. Warm gently afterward.

If sauce is too thick

Whisk in warm water, 1 teaspoon at a time, until you reach the desired consistency.

If sauce is too thin

Return to bain-marie and whisk a little longer to reduce, or whisk in an additional yolk (tempered with a bit of hot sauce) to thicken.