Make Classic Hollandaise Sauce from Scratch

The secret to perfect Hollandaise is a stable emulsion, which means whisking constantly over gentle heat to prevent the sauce from breaking. Hollandaise is a rich, creamy, and tangy French sauce made from egg yolks, clarified butter, and lemon juice. It's the star of Eggs Benedict but versatile enough for asparagus, fish, or steak. This recipe makes about 1 cup, serves 2-4, and takes about 15 minutes of active cooking.

Ingredients

• 3 large egg yolks
• 1/2 cup (113g) unsalted butter, clarified (see Pro tip)
• 1-2 tablespoons fresh lemon juice, to taste
• Pinch of salt
• Pinch of cayenne pepper (optional, for a subtle kick)

Steps

1. Prepare your workspace (Mise en Place) — Clarify your butter first. Have all your ingredients measured and ready. Set up a double boiler: a heatproof bowl (stainless steel or glass) that fits snugly over a saucepan without touching the water. Fill the saucepan with about 1-2 inches of water and bring it to a bare simmer over medium-low heat.
2. Start the emulsion — In the heatproof bowl, whisk the egg yolks, 1 tablespoon of lemon juice, and a pinch of salt until they are light yellow and slightly thickened.
3. Cook the yolks — Place the bowl over the simmering water (ensure the bottom of the bowl does NOT touch the water). Whisk constantly and vigorously. The yolks will gradually thicken and become pale yellow, almost foamy. This can take 3-5 minutes. The goal is to cook the yolks without scrambling them. If the bowl gets too hot, lift it off the heat for a few seconds while continuing to whisk, then return it.
4. Slowly add butter — Once the yolks are thick enough to coat the back of a spoon, remove the bowl from the heat. Begin to slowly drizzle in the warm clarified butter, a few drops at a time at first, while whisking continuously. As the sauce emulsifies and thickens, you can add the butter in a thin, steady stream. If the sauce becomes too thick, whisk in a teaspoon of warm water or more lemon juice.
5. Season and serve — Once all the butter is incorporated, taste and adjust seasoning with more lemon juice, salt, and cayenne pepper if desired. Serve immediately.

Pro tip: To clarify butter, melt it gently in a saucepan over low heat. The milk solids will separate and sink to the bottom, and foam will rise to the top. Skim off the foam, then carefully pour the clear yellow butterfat into a separate container, leaving the milk solids behind. This clarified butter is crucial for a stable Hollandaise. If your sauce breaks (looks curdled or oily), you can sometimes save it by whisking an additional egg yolk with a tablespoon of warm water in a clean bowl, then slowly whisking the broken sauce into this new yolk mixture.