Hollandaise Sauce

In classical French cooking, the term "mother sauce" refers to any one of five basic sauces, which are the starting points for creating an endless amount of recipes. Hollandaise sauce is rich and decadent, best known as the perfect topping for brunch-time favorite, eggs benedict.

TYPE SAUCE
SERVES 4
DIFFICULTY MODERATE
PREP TIME 5 MIN
COOK TIME 20 MIN

Ingredients

  • 5 egg yolks
  • 1 teaspoon lemon juice
  • 2 tablespoon water
  • 1¼ teaspoon salt
  • 1 cup of clarified butter - butter from which all milk solids have been removed

Directions

  1. Heat the clarified butter in an All-Clad Sauce Pan over low heat until warmed but not scalding hot.
  2. In a separate All-Clad D3 Stainless 2 Quart Saucier or additional Sauce Pan whisk together the egg yolks, water, lemon juice, and salt.
  3. Then, place the saucier over medium-low heat and whisk constantly until the eggs foam and begin to thicken. Reduce the heat to low and continue to whisk until the color of the eggs becomes a pale yellow and you begin to see steam.
  4. Remove the saucier from the heat and slowly drizzle in the butter while vigorously whisking to emulsify it.
  5. Once all of the butter has been incorporated, strain the Hollandaise through a fine-mesh sieve and serve while warm.

Pro Tips:

If the mixture becomes too thick or oily in appearance add a tiny bit of hot water and incorporate to adjust the mixture.

Clarified butter is the process of removing the milk solids and water from the butterfat. By melting your butter, skimming the white solids off the top, and then straining the remaining liquid into a clean vessel you will be left with clear butterfat that has a golden color.

Hollandaise sauce being made on the stoveHollandaise sauce being made on the stove

Easy Hollandaise

If making hollandaise feels intimidating, remember that the key is gentle heat and constant whisking. Using an All-Clad Saucier gives you sloped sides that make whisking easier and more consistent. For an even simpler method, many chefs now use an immersion blender — just drizzle in the warm clarified butter while blending egg yolks and lemon juice for a foolproof emulsion.

Sauce for Eggs Benedict

Hollandaise is inseparable from the classic eggs benedict. The velvety sauce coats perfectly poached eggs, buttery English muffins, and savory ham or smoked salmon. To achieve that restaurant-quality finish at home, prepare your sauce right before serving so it’s warm, silky, and ready to flow over the dish.

Homemade Hollandaise

Making hollandaise from scratch is more than a recipe — it’s a culinary ritual. Homemade hollandaise highlights the freshness of your ingredients and offers a level of flavor you’ll never get from store-bought shortcuts. Try experimenting with flavor variations: add a pinch of cayenne pepper for warmth or fresh tarragon for a béarnaise-inspired twist.

Vegan Hollandaise Sauce

For plant-based cooks, a vegan hollandaise is absolutely possible. Instead of egg yolks and butter, use a base of cashews or silken tofu blended with olive oil, lemon juice, and nutritional yeast. The result is a rich, tangy sauce that pairs beautifully with roasted vegetables or even vegan eggs benedict.

What Are Common Mistakes with Hollandaise Sauce?

Even seasoned cooks can stumble with hollandaise. Here are the top pitfalls to avoid:

  • Overheating the yolks – Too much heat will scramble them. Keep the pan over low heat and whisk constantly.
  • Adding butter too quickly – The emulsion can break if you don’t drizzle in slowly.
  • Skipping clarified butter – Using regular melted butter can destabilize the sauce. Take the time to clarify.
  • Letting it sit too long – Hollandaise doesn’t reheat well. Prepare it right before serving for best results.