Classic Hollandaise Sauce

  • Total Time:
  • Servings: makes about 1 cup

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  • 2 large egg yolks
  • 1 tablespoon cold water
  • Pinch of salt
  • 1 stick unsalted butter, melted
  • 1 tablespoon fresh lemon juice
  • Dash of hot sauce
  • Dash of Worcestershire sauce

How to make this recipe

  1. In a medium heatproof bowl set over (but not in) a large saucepan filled with 2 inches of simmering water, whisk the egg yolks with the cold water and salt until warm to the touch. Slowly drizzle in half of the melted butter in a thin stream, whisking constantly until incorporated. Continue whisking in the melted butter until the sauce is thick and emulsified. Whisk in the lemon juice, hot sauce and Worcestershire and serve warm.

Make Ahead

The sauce can be kept warm over the hot water bath off the heat for 30 minutes. Whisk occasionally and reheat over hot water.

Contributed By Published April 2007

478729 recipes/classic-hollandaise-sauce 2013-12-06T23:19:48+00:00 Shelley Lindgren spring|winter|french|sauces-and-condiments|4|fast april-2007,Shelley Lindgren,A16,classic hollandaise sauce,eggs benedict,butter sauce recipes,classic-hollandaise-sauce 478729

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