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–+ servings

Hollandaise Sauce

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Equipment

  • Medium Saucepan (2-3 Quarts)
  • Medium Bowl

Ingredients  

  • 4 egg yolks, fresh
  • 2 tablespoons water
  • 1 ½ teaspoons lemon juice, freshly squeezed
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon white pepper
  • 4 dashes Tabasco, or other hot sauce
  • pinch cayenne pepper
  • 1 cup clarified butter, warm

Instructions 

  • Fill a large saucepan with 2 inches of water and bring to a simmer over medium heat.
  • In a stainless steel bowl, whisk together egg yolks, water, lemon juice, salt, white pepper, Tabasco, and cayenne.
  • Set bowl over simmering water (not touching water) and whisk constantly until eggs thicken to the consistency of heavy cream, about 7-10 minutes. You should see ribbons when dragging the whisk through.
  • Remove from the double boiler and slowly drizzle in warm clarified butter while whisking vigorously until fully incorporated about 1 minute.
  • Season with additional salt if needed. Keep warm but not over direct heat.

Notes

1. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the hollandaise sauce and will vary based on the brand of ingredients used. It does not include the nutrition for any items served with the sauce.
2. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.