Hollandaise Sauce (Classic French Butter Emulsion)
Perfect your Hollandaise Sauce with this authentic French recipe — a rich, buttery, lemony emulsion made from egg yolks and clarified butter. A foundational sauce for eggs, vegetables, and fish.
Ingredients (Yields approx. 500 ml)
Egg Yolks – 3 large
Clarified Butter – 200 grams (¾ cup), warm (around 60°C or 140°F)
Fresh Lemon Juice – 1 tablespoon (or to taste)
Water – 1 to 2 tablespoons (for the sabayon)
Salt – to taste
White Pepper or Cayenne – a pinch (optional)
Instructions
Start by clarifying your butter if not already done. Melt the butter gently and skim off the milk solids from the surface, leaving behind a clear golden liquid. Keep the clarified butter warm (but not hot) at around 60°C (140°F).
In a stainless steel bowl, combine the egg yolks and 1 to 2 tablespoons of cold water. Whisk them together off heat until fully combined.
Place the bowl over a bain-marie (hot water bath), ensuring the bottom does not touch the water. Maintain gentle, indirect heat and whisk the yolk mixture constantly. You are building a sabayon — a foamy, ribbon-like mixture that thickens slightly but remains smooth and light. This takes about 3 to 5 minutes.
Once the sabayon reaches the ribbon stage and is warm (around 60–65°C or 140–150°F), remove from heat and slowly begin whisking in the warm clarified butter in a thin, steady stream. Start with just a few drops at a time to create a stable emulsion, then gradually increase the amount as the sauce thickens.
Continue whisking until all the butter is incorporated and the sauce is smooth, glossy, and thick enough to coat a spoon.
Season the Hollandaise with salt, a touch of lemon juice to taste, and a small pinch of white pepper or cayenne if desired. Whisk again to blend.
Serve immediately. Hollandaise should be kept warm (not hot) and used within 1 hour. It does not reheat well and may break if held too long or at the wrong temperature.
Cooking Tips
Use only fresh egg yolks and whisk over a very gentle heat to avoid scrambling. If the sauce begins to break (looks oily or curdled), whisk in a teaspoon of cold water or place the bowl over an ice bath and whisk rapidly to re-emulsify. A thermometer is helpful: keep the sauce between 60°C and 65°C (140–150°F) throughout.
Nutrition Facts (Per 100g approx.)
Calories: 400
Fat: 42g
Carbohydrates: 1g
Protein: 4g
Cholesterol: 315mg
Sodium: 200mg
Vitamin A: 350 IU
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