Hollandaise sauce is a must-have for the perfect eggs Benedict, and it's delicious on asparagus and fish, too. We have the easiest recipe for making the classic sauce at home, with no fuss or mess!
Cuisine French, International
Keyword hollandaise, hollandaise sauce
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
1/2cupbutter, melted1 stick, 113g
Melt the butter over low heat until almost all liquid. Remove from heat right before it's all melted and stir until completely melted. Transfer into a container with a spout.
Separate eggs and put egg yolks in a bowl that fits over a small pot without touching the pot's bottom.
Add dijon mustard and lemon juice to egg yolks and salt (pepper) if using unsalted butter and whisk until smooth.
Bring 1 cup of water to a low simmer in a small pot and once simmering add bowl with egg yolk-mustard-lemon mixture on top and whisk constantly until slightly warm.
Pour butter in a very thin steady stream to the yolk mix while continuously whisking. NEVER STOP WHISKING.
Depending on how liquid and pourable or thick you want your hollandaise you either remove the sauce from the heat right away or keep whisking for a couple more minutes. When you ALMOST reached the consistency you like, remove from the heat and still continue whisking, it will thicken up still a little bit more. See video.