Sauces & Dressings Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Hollandaise Sauce
A silky, buttery emulsion brightened with lemon that crowns eggs Benedict, asparagus, and poached fish in golden luxury.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
5 steps- 1
Bring a saucepan with 1 inch of water to a bare simmer over medium-low heat; the water should steam but not boil. Melt the butter in a separate small pan and keep it warm.
- 2
In a heatproof bowl that fits over the saucepan without touching the water, whisk the egg yolks, water, and lemon juice vigorously for about 1 minute until pale and frothy.
- 3
Set the bowl over the simmering water and continue whisking constantly for 3 to 4 minutes, until the mixture thickens to the texture of loose pudding and leaves a trail when the whisk is lifted; remove the bowl briefly if it gets too hot to prevent scrambling.
- 4
Take the bowl off the heat and very slowly drizzle in the warm melted butter while whisking nonstop, until the sauce is thick, glossy, and emulsified.
- 5
Whisk in the salt and cayenne, then taste and add more lemon if needed. Serve immediately; if the sauce thickens too much before serving, whisk in a teaspoon of warm water to loosen.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
66/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving245
Calories
2 g
Protein
1 g
Carbs
26 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Hollandaise is one of the five French mother sauces, a warm emulsion of egg yolk and butter brightened with lemon, most famous as the crown of eggs Benedict. Its name nods to Holland, though it is firmly a French creation codified in classical cuisine. The skill lies entirely in the emulsion, holding warm butter and yolk together without letting the eggs scramble.
Listahan note
This version walks through the classic warm emulsion gently, whisking yolks over low heat and streaming in melted butter for a sauce that is rich, lemony, and just thick enough to coat.
Technique cues
- Whisk the yolks over gentle, indirect heat; too hot and they scramble, too cool and the sauce will not thicken.
- Stream the warm butter in slowly at first so the emulsion forms before you add the bulk of the fat.
- Keep the finished sauce barely warm, not hot, since high heat after the fact will cause it to break.
Kitchen flow
- Parallel prep
- Poach the eggs and toast the muffins first, then make the hollandaise last so it is served warm and fresh.
- Make-ahead
- Hollandaise does not hold long, but you can keep it warm in a thermos or warm water bath for up to an hour.
- Leftover move
- Whisk leftover sauce into mashed potatoes or fold it into scrambled eggs rather than reheating directly.
- Cleanup rhythm
- Rinse the bowl and whisk in hot soapy water right away before the butter sets into a film.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
egg yolks
emulsifier
Purpose: Yolks thicken the sauce and bind the butter into a smooth emulsion.
Handling: Whisk with a little water over gentle heat until pale and thickened.
Adaptation: There is no substitute for the yolk's role in a true hollandaise.
unsalted butter
richness
Purpose: Melted butter is the body of the sauce, giving it richness and silky texture.
Handling: Melt gently and, for a cleaner sauce, skim or use the clarified portion.
Adaptation: Clarified butter or ghee gives a more stable, less watery emulsion.
lemon juice
acid
Purpose: Lemon brightens the richness and provides the water phase the emulsion needs.
Handling: Add fresh juice to the yolks at the start.
Adaptation: A splash of white wine vinegar for a sharper, more classic edge.
cayenne pepper
warm accent
Purpose: A pinch of cayenne gives the gentle warmth traditional to hollandaise.
Handling: Whisk in at the end to taste.
Adaptation: A pinch of white pepper for warmth without color.
salt
seasoning
Purpose: Salt is essential to bring the rich, lemony sauce into balance.
Handling: Season at the end and taste, since unsalted butter adds none.
Adaptation: A tiny dash of fish sauce adds savory depth alongside the salt.
Technique notes
- If the sauce breaks, whisk it slowly into a fresh yolk with a teaspoon of warm water to bring it back.
- A blender or immersion blender makes a nearly foolproof hollandaise by streaming hot butter into a whirring yolk.
- Holding it over warm, not hot, water keeps it loose and pourable until the eggs are ready.
Ingredient swaps
- Lighter direction
- Cut some of the butter with warm water or stock for a thinner, less rich sauce.
- Dairy-free note
- This sauce relies on butter and does not adapt well; serve a dairy-free herb oil instead for those who need it.
- Foolproof shortcut
- Use the blender method to dodge the scrambling risk entirely on a busy morning.
Serve alongside
- Eggs Benedict on English muffins
- Steamed asparagus
- Poached salmon
- Roasted new potatoes
- Mimosa
- Fresh orange juice
- Sparkling wine
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Hollandaise is best served immediately and does not store well, since reheating breaks the emulsion and raises food-safety concerns with the warm egg.
- If you must hold it, keep it in a warm water bath for up to an hour.
- Do not refrigerate and reheat.
Equipment
- Heatproof bowl or double boiler
- Balloon whisk
- Small saucepan
- Immersion blender (optional)
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