How long does it take to make Hollandaise?
Keep the sauce warm, about 50°C (120°F), for up to two hours.
10 minTotal
6 minActive time
5 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Melt the butter and keep it warm | — |
| 2 | Heat water in a pot and set a heatproof bowl over it so the water doesn't touch it | 5 min |
| 3 | In the bowl, whisk the yolks with the lemon juice over low heat 3–4 minutes | 4 min |
| 4 | Add the melted butter one tablespoon at a time, waiting for each to be absorbed before adding the next, while whisking constantly | 1 min |
| 5 | Season with salt and black pepper and serve immediately | 1 min |
How to Tell It's Done
- until thick
- until a smooth, thick sauce
Tips
- The water bath gives gentle heat: over direct heat the yolks set into scrambled eggs. If the sauce starts to curdle, take it off the heat and add a tablespoon of cold water.
Common Mistakes
- The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
More Ways
- 3 egg yolks are enough for 100–170 g melted butter.
- Whisk the yolks over a barely simmering pot until they thicken and form ribbons, and add the butter slowly: strong heat curdles them.
The full recipe: Hollandaise →
Recipes with Hollandaise
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