How to Make Hollandaise Sauce

A Guide for Beginners.

Hollandaise sauce is one of the five classic “mother sauces” of French cuisine. It's velvety, buttery, and just a touch tangy — perfect on eggs Benedict, steamed asparagus, or poached salmon. While it has a reputation for being tricky, this gentle step-by-step method will guide you through it with confidence and joy.

🍳 Step 1: Gather Your Ingredients

• 3 egg yolks

• 1 tablespoon lemon juice (or white wine vinegar)

• 1/2 cup (1 stick) unsalted butter, melted

• Pinch of salt

• A small bowl, whisk, and a saucepan

Optional: Add a dash of cayenne pepper or Dijon mustard for a flavorful twist!

🥣 Step 2: Whisk the Yolks & Lemon Juice

Start by whisking egg yolks and lemon juice together in a metal or glass mixing bowl.
Whisk until the mixture lightens in color and becomes slightly frothy — this helps emulsify the sauce later.

Whisk with love. This is where the magic begins.

🔥 Step 3: Gently Cook Over Steam (Double Boiler Style)

Place the bowl over a saucepan with barely simmering water (not touching the bottom of the bowl).
Keep whisking constantly to prevent the eggs from scrambling.

Once warm and thickened slightly, drizzle in melted butter slowly while whisking vigorously.

Think: slow pour + constant motion = smooth, creamy sauce.

😋 Step 4: Season and Serve Warm

Once all the butter is incorporated and the sauce is silky smooth, remove from heat.
Add a pinch of salt and taste — adjust with more lemon juice if needed.

Use immediately while warm. Hollandaise doesn’t reheat well.

🍽️ Serving Suggestions

• Classic: Over poached eggs (Eggs Benedict!)

• Simple: Drizzled on steamed asparagus or broccoli

• Fancy: As a sauce for grilled fish or scallops

Final Thoughts

Making Hollandaise sauce feels like a small ritual — warming, slow, and incredibly rewarding. Once you’ve made it from scratch, you’ll never want store-bought again.