Hollandaise Sauce

A rich, creamy hollandaise sauce makes the perfect accompaniment to so many dishes from a classic eggs benedict, an upscaled salmon eggs benedict to fish or roasted asparagus. It’s such a simple sauce to make as well and one that every home cook can easily master. Managing the temperature while making the hollandaise sauce is really the key.

Here’s how I make mine.

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Hollandaise Sauce

Robyn Stone
5 from 1 vote
Hollandaise sauce makes a classic, rich creamy sauce to pair with so many dishes from poached eggs to asparagus.
Prep Time: 3 minutes
Cook Time: 10 minutes
Total Time: 13 minutes
Servings: 4

Ingredients 

  • 2 egg yolks
  • 2 teaspoons vinegar
  • 2 tablespoons cream
  • kosher salt
  • 1/4 teaspoon cayenne pepper, optional
  • 6 tablespoons butter, cut into 8 pieces

Instructions 

  • Add egg yolks, vinegar, and cream to a glass bowl.
  • Whisk until very well combined and have nearly doubled in volume.
  • Add salt and cayenne pepper.
  • Place glass bowl over a small saucepan with water.
  • Do not let the glass bowl touch the water.
  • Bring the water in the saucepan to a low simmer.
  • Beat sauce with wire whisk until contents reach the consistency of a thick cream.
  • Turn off heat and add butter to the sauce, whisking until creamy.
  • Pour into a serving container.

Nutrition

Calories: 206kcal | Carbohydrates: 1g | Protein: 2g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 157mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 817IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




5 Comments

  1. I have not had hollandaise in ages! This looks like the perfect recipe to change all that! Beautiful!

    Reply

  5. I really should get over my fear of making Hollandaise sauce. I think it’s just a fear of sauces in general. Gah.
    Yours looks lovely. 🙂

    Reply