1,017 easy and fully explained recipes, with 12,356 photos and 77 videos

Hollandaise sauce

Hollandaise sauce
This sauce is quite similar to Béarnaise sauce, but with a light lemon flavour. It can be used hot, warm or cold on several things: vegetables, fish, eggs... Not easy to get right, like all "emulsified warm sauces" (Béarnaise, Hollandaise, etc.), but you will find all the tips you need here.
168,588 14.5/5 for 24 ratings
Grade this recipe:

Last modified on: April 1st 2012

For 200 g, you will need:

Change for:

How long does it take?

Time required
PreparationCookingStart to finish
18 min.5 min.23 min.
Once cooked, a few minutes.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1 - 5 min.
Hollandaise sauce : Photo of step #1
Melt 150 g butter, then remove from heat.

Stage 2 - 5 min.
Hollandaise sauce : Photo of step #2
Prepare a bain-marie and in the top bowl put 2 egg yolks, 2 tablespoons water, salt and pepper.

Stage 3 - 7 min.
Hollandaise sauce : Photo of step #3
On the bain-marie, beat egg yolks and water until getting a smooth and creamy mixture...

Stage 4
Hollandaise sauce : Photo of step #4
...which "sticks" to whisk when you remove it from the bowl.

Beat until sauce reaches this stage.

Stage 5 - 5 min.
Hollandaise sauce : Photo of step #5
As soon the "sticking" stage is reached, pour melted butter a little at a time into the mixture, while beating continuously.

Stage 6 - 1 min.
Hollandaise sauce : Photo of step #6
When all the butter is added, finish by adding 2 tablespoons lemon juice, while still beating.

Stage 7
Hollandaise sauce : Photo of step #7
Taste to check seasoning, and if there is enough lemon. If not, add some more lemon juice, then beat a little more to mix thoroughly.

Your Hollandaise sauce is ready, it can wait a short while, covered in the bain-marie, off the heat.


For a tastier Hollandaise sauce, replace water with dry white wine, or even better a mix of white wine and vinegar reduced to half in a pan on low heat.

For these kind of "emulsified warm sauces" (so called by chefs) one wrong move and your sauce collapses. In other words you are proud of the nice emulsion that is forming under your whisk, and then in a second you have an ugly curdled butter mixture in the bottom of your bowl...

What's happened? Probably your sauce needed more water, in other words the very small volume of water eventually evaporates due to the heat and beating, and without this water your sauce collapses (same as your morale - have you noticed?).

What can I do? You can try to recover the sauce by removing bowl from bain-marie, add 2 tablespoons of cold water, and start to beat again. This is not a totally sure method, but it usually works.

For adding butter, you will find many different recipes all claiming to be the only one that works: cold butter, very cold, in small pieces, clarified, etc. At my opinion there is no real difference between them. I found the way with melted butter easier and so I use it each time.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Recipes which use this 2

Eggs Benedict
Eggs Benedict
Langoustine and leek tarts
Langoustine and leek tarts


Home made.

More recipes?

This recipe uses (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Mushroom velouté, Breton sablé biscuit dough, Sausage mushroom and cheese crumble, Turnip top soup, Beurre d'escargot, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Breton sablé biscuit dough, Key Lime Pie for Jeremy, Chocolate cream, Little lemon biscuits, Gâteau Basque , ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Franche-Comté sticks, Mixed seed grissini, Ali Baba bread, Turban of sole with langoustines, Papadums, ... All
Lemon juiceLemon juice: You can check-out other recipes which use it, like for example: Macarons (the original French macaroons) , Chocolate mousse, Tomato pesto, Rémoulette dressing, Corn salad with croutons, ... All

News list of

Sign up to receive the latest recipes (next batch due to be sent on 2019-07-28)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 1 comments or questions on this recipe

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page