Creamy Perfect Hollandaise Sauce Recipe Easy Foolproof Velvety Smooth
A quick and easy hollandaise sauce recipe that is creamy, velvety smooth, and perfect for brunch or any special occasion. Made with simple ingredients and clarified butter for the best texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings (about 2 tablespoons per serving) 1x
- Category: Sauce
- Cuisine: French
Ingredients
Scale
- 3 large egg yolks, room temperature
- 1 cup (225g) unsalted butter, clarified
- 1 to 1 ½ tablespoons fresh lemon juice
- ¼ teaspoon salt, or to taste
- A pinch of cayenne pepper (optional)
- 1 to 2 tablespoons water (to thin sauce if needed)
Instructions
- Clarify the butter by slowly melting 1 cup (225g) unsalted butter over low heat. Skim off the white foam and pour the clear yellow butterfat into a separate container, leaving milk solids behind. Keep warm.
- Prepare a double boiler by filling a saucepan with 1-2 inches of water and bringing it to a gentle simmer over medium-low heat. Place a heatproof bowl on top, ensuring it does not touch the water.
- Whisk 3 large egg yolks in the bowl until pale and slightly thickened, about 1-2 minutes.
- Stir in 1 to 1 ½ tablespoons fresh lemon juice and ¼ teaspoon salt. Continue whisking gently but continuously.
- Place the bowl over the simmering water and whisk rapidly but steadily until the mixture thickens, about 3-5 minutes. Avoid overheating to prevent scrambling.
- Remove the bowl briefly from heat. Slowly drizzle in the warm clarified butter in a thin, steady stream while whisking vigorously until fully incorporated and smooth.
- If the sauce is too thick, whisk in 1 to 2 tablespoons warm water to loosen it. Adjust seasoning with more salt or lemon juice if needed.
- Keep the hollandaise warm by placing the bowl in a warm water bath or covering loosely. Serve within 30 minutes for best taste and texture.
Notes
Use room temperature eggs for better emulsification. Clarify butter to avoid milk solids that cause breaking. Whisk continuously over gentle heat to prevent scrambling. Add butter slowly for smooth texture. If sauce breaks, whisk in a teaspoon of cold water off heat to restore. Serve fresh and keep warm up to 30 minutes. Do not microwave.
Nutrition
- Serving Size: About 2 tablespoons
- Calories: 160
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Protein: 2
Keywords: hollandaise sauce, creamy hollandaise, easy hollandaise, brunch sauce, eggs Benedict sauce, clarified butter sauce, buttery sauce