Hollandaise Sauce

Hollandaise sauce is a classic French sauce known for its rich and velvety texture, buttery flavor, and tangy finish. Here’s a description of this luxurious sauce:

Hollandaise sauce is made from a few simple ingredients, including egg yolks, The butter melts slowly, emulsifying with the egg yolks to create a silky-smooth sauce with a luxurious mouthfeel.

The final result is a luscious and decadent sauce with a creamy texture and a delicate balance of flavors. Hollandaise sauce is often served warm or at room temperature and is commonly drizzled over eggs Benedict, steamed vegetables, grilled fish, or roasted asparagus. Its velvety consistency and rich flavor make it a versatile and indulgent addition to a wide range of dishes, adding a touch of elegance to any meal.


  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • Pinch cayenne
  • Pinch salt


Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.
Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
Remove from heat, whisk in cayenne and salt.
Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.

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