Classic Hollandaise Sauce Recipe

"Recipe from Fine Cooking. This sauce is a classic or serving over poached eggs (Benedict) or over roasted asparagus. In the photo I took, it is served over Dienia B's "Mushroom Spinach Omelet" (recipe #14822), which I prepared and reviewed."

Original recipe yields 6 servings

Metric US

I've Tried It

Ingredients

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4 large egg yolks
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard

12 tablespoons unsalted butter (melted)
Pinch of cayenne or a few drops of hot pepper sauce
Kosher salt

Nutritional

Serving Size: 1 (45.7 g)
Calories 241.8
Total Fat - 26.1 g
Saturated Fat - 15.7 g
Cholesterol - 184 mg
Sodium - 18.1 mg
Total Carbohydrate - 0.8 g
Dietary Fiber - 0 g
Sugars - 0.2 g
Protein - 2.1 g
Calcium - 22.3 mg
Iron - 0.3 mg
Vitamin C - 2 mg
Thiamin - 0 mg

Step by Step Method

Step 1

In the top of a double boiler with simmering water below, whisk the yolks, lemon juice, and mustard until thoroughly combined.

Step 2

Add the melted butter in a thin stream, whisking constantly, until it is just thick enough that your whisk leaves a little bit of a trail. This should only take a couple of minutes.

Step 3

Whisk in the cayenne/sauce and season to taste with salt.

Step 4

If the sauce is too thick or tries to break, try adding hot boiling water a few drops at a time to bring it back together. Also, make the sauce as close as possible to the time you will serve it, as it doesn't hold very well.

Tips & Variations

Makes 1-1/2 cups.
If you don't have a double boiler, set a smallish stainless mixing bowl over a saucepan of simmering water, making sure you don't let the bottom of the bowl touch the water (or it will make the bowl too hot).