Ingredients — what you'll need

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Step-by-step method

At a glance

You're about to whip up a silky hollandaise sauce in just 20 minutes using one of two methods — the classic water bath technique or a speedy blender shortcut. The key is whisking egg yolks with hot butter until thick and creamy, then finishing with a squeeze of lemon juice and seasoning. Keep in mind that this sauce needs to be served right away since it doesn't reheat well and cools down quickly.

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Separate the eggs

Separate the yolks from the whites. Save the whites for something like macarons.
Ingredients
- 3 piece Egg Yolk
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Set up a water bath

Set a small pot on the stove and place a deep stainless steel bowl on top. Pour water into the pot so it doesn't touch the bottom of the bowl. Heat the water — it needs to be hot, but must not boil.
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Whisk it together

Put the egg yolks in the bowl and whisk thoroughly. Add the room-temperature butter (12 tablespoons) gradually, a little at a time. Keep whisking until the mixture thickens.
Ingredients
- 120 gram Unsalted Butter

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Season it

Season with salt, pepper and lemon juice, whisking continuously.
Ingredients
- 5 gram Salt
- 3 gram White Pepper
- 1 piece Lemon
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Serve right away

Use the sauce immediately — it can't be reheated and doesn't taste as good once it cools. If you need to keep it warm for a little while before serving, it will stay warm for about half an hour if you set the bowl in a pot of hot water and stir it occasionally.
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Blender method

Put the egg yolks in the blender. Melt the butter in a pot until really hot. Turn on the blender and blend the yolks, then pour in the hot butter while the blender is running. Season with salt, pepper and lemon juice. Blend until thickened — this happens almost instantly. Serve immediately.

Easy & Quick Hollandaise Sauce

Name: Silky Quick Hollandaise Sauce
Prep time: 5 min
Cook time: 28 min
Total time: 34 min
Yield: 4
Cuisine: French
Ingredients: 3 piece Egg Yolk; 1 piece Lemon; 5 gram Salt; 3 gram White Pepper; 120 gram Unsalted Butter

bohynekuchyne

Prep 5 min Cook 28 min

5 Ingredients

6 Steps

Hard Difficulty

Let’s cook

What's in it?

1579 kcal

Calories

21 g

Carbohydrates

154 g

Fats

78 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

White wine is often added to hollandaise sauce as well, but it's left out of this version by Martha. Instead of wine, you can add about 4 tablespoons of cream, which will thin and mellow the sauce. For this version, all you need instead of a water bath is a blender (Step 6). It's entirely up to you whether you go for the classic method or the modern one, and whether you make your hollandaise with wine or without.

Vegetarian Sauce Gluten-free