Hollandaise Sauce
Updated Sep 30, 2026
Hollandaise sauce made over a double boiler with egg yolks, lemon, and butter. A classic for eggs florentine, asparagus, or salmon in about 15 minutes.
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Hollandaise sauce is one of those classic recipes that feels, (IS), a little intimidating to make the first time. I used to think of it as restaurant food, mostly something I’d order with eggs Florentine and let somebody else worry about. Once I finally made hollandaise sauce at home over a double boiler, I realized the hardest part was really just not rushing it. It’s really just egg yolks, butter, lemon, and a few minutes of vigiorous whisking.
Recipe Testing Notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this hollandaise sauce recipe.
I tested this with the water at a couple different temperatures because my first batch thickened almost suspiciously fast. It also had little cooked pieces of yolk in it, so that explained that. With the water barely simmering, the yolks took longer to thicken but stayed completely smooth. I’ve kept the heat low ever since.
I tested making the hollandaise ahead too, mostly because brunch would be easier if I could. It wasn’t worth it. The batch that sat around tightened up and started separating, while the one I made right before serving stayed smooth and glossy. So this is one recipe I stopped trying to get ahead on.
Happy Cooking!
– Yumna
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Hollandaise Sauce Ingredients
- Egg yolks: I use room-temperature egg yolks so they warm more gradually over the double boiler. I separate the eggs before I start so I’m not trying to do it once the sauce is underway.
- Lemon juice and water: Use fresh lemon juice rather than bottled if you can. The small amount of water gives the yolks a little extra room to cook gently as you whisk them.
- Butter: Melt unsalted butter before starting the yolks and keep it nearby so you can add it gradually. I prefer unsalted butter because I can control the final seasoning myself.
- Seasonings: Just salt and pepper to enhance the flavor of the hollandaise sauce. I wait until the sauce is finished before seasoning so I can adjust both to taste.
How to Make Hollandaise Sauce
These photos show how I make classic hollandaise sauce by hand using a double boiler. The full ingredient amounts and instructions are in the recipe card below, or you can jump straight to the → Hollandaise Sauce Recipe
1. Combine the egg yolks
Add the egg yolks, water, and lemon juice to a heat-safe bowl, then set it over a saucepan with a few inches of simmering water. Make sure the water stays below the bottom of the bowl so the yolks heat gently from the steam.
2. Whisk the egg yolks
Whisk constantly once the bowl is over the simmering water. Keep everything moving so the yolks warm evenly without becoming scrambled eggs.
3. Cook until thickened
Keep whisking as the yolks start to lighten and noticeably thicken.
4. Look for the “ribbon stage”
Whisk vigorously, then lift the whisk over the bowl to check the texture. When the yolks fall back onto themselves in ribbons that briefly hold their shape, they’re ready for the butter.
5. Slowly add the butter
Add the melted butter to the egg yolks slowly, whisking constantly to keep the emulsion stable. Start with just a small amount, because adding too much at once can make the hollandaise sauce separate.
6. Finish the Hollandaise sauce
Once the sauce starts coming together, continue adding the butter a little at a time until it’s all incorporated. Take the bowl off the heat when the sauce is smooth and creamy, then season with salt and black pepper.
Full Hollandaise Sauce Recipe
Hollandaise Sauce Recipe
Video
Ingredients
- 3 egg yolks at room temperature
- 2 teaspoons fresh lemon juice
- 6 ounces (12 tablespoons) unsalted butter
- ¼ teaspoon salt
- black pepper to taste
Instructions
- Place butter in a small saucepan and melt over medium-low heat. Set aside.
- Place egg yolks, ½ tablespoon water and lemon juice in a heat-safe bowl. Set up a double boiler by placing a few inches of water in a medium saucepan that the bowl fits well on. Make sure the water does not hit the bottom of the bowl. Bring the water to a simmer and set the bowl on top. Cook, whisking the egg yolks constantly for 5–7 minutes, or until the egg yolks begin to thicken and ribbon on themselves when you hover the whisk over the bowl.
- Slowly start adding the melted butter into the egg yolks, whisking constantly to keep the emulsion stable. Continue, adding a little butter at a time, until all of the butter has been incorporated and the sauce is smooth and creamy. Remove from heat and season with salt and pepper. Serve immediately.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Dijon mustard: Whisk in 1 teaspoon Dijon mustard with the lemon juice for a little extra tang.
- Lemon zest: Stir in ½ teaspoon finely grated lemon zest right before serving.
- Fresh herbs: Stir in 1 tablespoon finely chopped chives, parsley, or dill right before serving.
- Cayenne: Stir in a small pinch at the end for a little heat.
Recipe Tips
- Set the double boiler properly. You don’t need to buy a double boiler! Just place a heat-safe bowl over a small saucepan with a few inches of simmering water.
- Separate egg yolks from whites when they’re cold. Although using room temperature ingredients is essential to help them emulsify better, it’s easier to separate the egg yolks from the whites when the eggs are chilled. Then, set the bowl of egg yolks aside to let them come to room temperature.
- Don’t rush the butter. The key to success is adding the butter a little at a time, whisking constantly. You want to temper the eggs by adding a small amount of the hot butter to the egg mixture. Adding too much at once may break the sauce.
Serving Ideas
- Serve it with fish: I like hollandaise with simply seasoned fish so the sauce can do most of the work. Try it spooned over my pan seared salmon, poached salmon, or air fryer salmon.
- Add it to brunch: For me, hollandaise and poached eggs belong together! Try it over simple poached eggs or make eggs Florentine.
- Spoon it over vegetables: Hollandaise sauce is so good on top of my baked asparagus, roasted broccoli, and roasted cauliflower.
Troubleshooting
If your sauce separates or looks greasy, you probably added the butter too quickly, or the mixture got too hot. Take it off the heat immediately and whisk vigorously. If that doesn’t bring it back together, I whisk 1 teaspoon warm water in a clean bowl and slowly whisk the broken hollandaise into it.
The double boiler was likely too hot. Keep the water at a gentle simmer, make sure it doesn’t touch the bottom of the bowl, and whisk constantly. If you notice small cooked pieces of egg forming, take the bowl off the heat right away.
Hollandaise naturally thickens as it sits. Whisk in warm water, 1 teaspoon at a time, until it loosens to the consistency you want.
If the sauce stays thin, the yolks may not have thickened enough before the butter went in, or you may have added the butter too quickly. Keep whisking gently over the double boiler to see if it thickens, being careful not to overheat the eggs.
Comments
What to do with the egg whites?
Don’t toss them! Leftover egg whites are great for omelets, egg muffins, scrambled egg whites, or adding to whole eggs for extra protein. You can also use them for baking like meringues, macarons, pavlova, or angel food cake. If you’re not using them right away, you can store them in the fridge for a couple days or freeze them for later.
Great tips! Thank you!