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How to make a creamy hollandaise sauce.

How to Make Hollandaise Sauce

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  • Author: Erin Jensen
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 cups 1x
  • Category: Sauce
  • Method: Stove Top
  • Cuisine: French


How to Make Hollandaise Sauce –  a step-by-step tutorial that teaches you how to make this classic French mother sauce!


  • 4 large egg yolks
  • 1 1/2 sticks of butter 
  • 1 tablespoon fresh lemon juice
  • pinch of kosher salt
  • 1/8 teaspoon ground cayenne pepper 
  • pinch of ground black pepper


  1. Whisk together egg yolks and lemon juice until the texture is creamy and they have almost doubled in volume.
  2. Melt butter in small saucepan; let simmer for 4-5 minutes or until it gives off a strong, nutty aroma.
  3. Place yolk mixture in metal mixing bowl over another larger saucepan with water at the bottom and place over medium heat; ensure bottom of mixing bowl isn’t touching the water.
  4. Very slowly, add butter to yolk mixture, continually whisking.
  5. Continue until all of the butter is added (this will take several minutes).
  6. Add salt, cayenne pepper and black pepper and whisk again.
  7. Serve immediately or leave in “warming bowl” for an hour or so.
  8. Add tablespoon of warm water to sauce that has been sitting and whisk to revive.


  • *Eggs: the more high quality the egg, the darker and more flavorful the egg yolks. Which will translate into a more beautiful sauce.
  • Broken Sauce: if your water is boiling and the sauce gets too hot, it may break.
  • How to Fix a Broken Hollandaise Sauce: if your sauce breaks, don’t fret! Simply add a splash of hot water and whisk. Continue adding splashes and whisking until the sauce comes back to life! 
  • Serving: we love serving this with classic Eggs Benedict!
  • Inspired by Julia Child’s version of Hollandaise Sauce.