Easy & Quick Hollandaise Sauce

Step-by-step method

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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.

  1. 1/6

    Separate the eggs

    Separate the yolks from the whites. Save the whites for something like macarons.

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  2. 2/6

    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.

  3. 3/6

    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.

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Easy & Quick Hollandaise Sauce

bohynekuchyne
Active time total 33 min
Prep 5 min Cook 28 min
5 Ingredients
6 Steps
Hard Difficulty

Ingredients — what you'll need

You only need 5 ingredients

Adjust servings

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.

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