serves 4
  • Prep Time
    5 minutes
  • Additional Time
    5 minutes
  • Total Time
    10 minutes
  • 4 egg yolks
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. Dijon mustard
  • 8 Tbsp. unsalted European butter from France
  • Salt, to taste
  • ⅛ tsp. cayenne pepper
The Five Mother Sauces

How To Make Hollandaise Sauce

How to make Hollandaise sauce? A classic, creamy sauce made from European butter from France, egg yolks and lemon juice that is used to accompany egg, vegetable and fish dishes?

View all 5 Mother Sauces

STEP 1: Set up a double boiler

Set a stainless steel or glass bowl on top of a pot of simmering water. Ensure the water does not touch the bottom of the bowl.

Whisk the eggs. In the bowl, whisk together the egg yolks and lemon juice until very frothy. Whisk in the Dijon mustard.

STEP 2: Cook the egg mixture

Heat the egg mixture over the double boiler, whisking constantly, until the mixture is lightened in color and thickened, about 3 minutes. Do not let the eggs scramble or get too hot.

STEP 3: Melt and add in the butter

In another pan or microwave, melt the butter. Slowly add the butter into the egg mixture while whisking constantly. Slowly drizzle in the butter while whisking, stop, and then gradually continue to incorporate all of the butter. Take your time here or the emulsion will separate.

Continue to whisk the sauce until it is velvety, smooth and thickened. Remove from heat and season with salt and cayenne pepper.

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