Classic Hollandaise Sauce Recipe: Smooth, Reliable Results

If you want a reliable, simple way to make Hollandaise sauce that won’t split or curdle, this method is for you. Short of buying a ready-made jar from the supermarket, this is the quickest and easiest homemade version. I’ve also included a foaming Hollandaise variation that freezes well, so you can make it in advance and thaw for dishes like Eggs Benedict on busy mornings.

Hollandaise is a warm emulsion of egg yolks and butter, one of the five classic French “mother” sauces, and essentially a warm mayonnaise. Because it’s a foundational sauce, many delicious derivatives exist, such as Béarnaise, Maltaise and Mousseline. The name likely refers to an early Dutch-style sauce that inspired French cooks.

My interest in mastering Hollandaise began after a trip to New Zealand, where Eggs Benedict appeared on many breakfast menus. After finding store-bought sauces underwhelming, I experimented until I settled on a straightforward, foolproof technique. Some chefs prefer a bain-marie or culinary-school methods, but this approach delivers consistent results with minimal fuss.

Hollandaise sauce

Ingredients

• 2 large egg yolks
• 110 g (4 oz) butter
• 1 tablespoon white wine vinegar
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper

Method

You can use an electric hand whisk, a blender, or a food processor for this method.

1. Warm the lemon juice and vinegar in a small pan until it starts to bubble. A pan with a pouring spout helps.
2. Season the egg yolks with a little salt and pepper and whisk for about one minute.
3. Slowly and steadily pour the hot lemon-vinegar mixture over the whisked yolks while continuing to whisk, creating a smooth, combined base.
4. Melt the butter gently in the same pan without allowing it to brown.
5. When the butter begins to foam, slowly pour it into the egg mixture in a thin stream while whisking continuously so the sauce emulsifies.
6. Once all the butter is incorporated, scrape the bowl edges with a spatula and whisk briefly to ensure a smooth, uniform texture.

The finished sauce should be thick, smooth and buttery. Serve immediately or keep warm in a heated Thermos until ready. Hollandaise pairs exceptionally well with Eggs Benedict, poached or grilled fish, steamed vegetables and especially asparagus.

Foaming Hollandaise sauce

Traditional Hollandaise leaves you with egg whites and doesn’t freeze well. Turning it into a foaming Hollandaise solves both issues and creates a lighter texture that reheats better.

Method

After preparing the standard Hollandaise:

1. Whisk the reserved egg whites to soft peaks.
2. Gently fold the whipped egg whites into the Hollandaise with a spatula until fully incorporated and airy.

This foamed version can be portioned and frozen. Thaw slowly and reheat gently in a bain-marie to preserve texture and prevent splitting. Foaming Hollandaise is great over fish, vegetables or baked salmon, and it gives a lighter, creamier finish than the classic sauce.