Hollandaise Sauce
Hollandaise sauce is an emulsified, egg yolk-based sauce.
Ingredients
- 3 egg yolks
- 1 tsp water
- 1 ½ sticks (170 g) unsalted butter, cut into pieces
- ½ tsp salt
- 2 tsp lemon juice
- ⅛ tsp cayenne pepper
- ⅛ tsp white pepper
Ingredients for 4 servings (240 g) · the original recipe
Method
- 1
Melt the butter in the microwave or on the stovetop in a small saucepan.
MicrowaveStovetop - 2
Pour a small amount of water into a medium-sized double boiler, making sure the water does not touch the bowl (put bowl off to the side). Bring to a simmer over medium heat, and reduce the heat.
Stovetop - 3
Place egg yolks and the dry and liquid ingredients into the bowl and whisk for 1–2 minutes.
- 4
Gradually add the melted butter a little at a time, and whisk until the butter is well incorporated and mixture expands.
- 5
Place the mixture over the simmering water and whisk for 3–5 minutes, until the mixture is thick enough to coat the back of a spoon.
Stovetop - 6
If the mixture become too thick or separates, add very small amounts of hot water until corrected.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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