Sauce Hollandaise Recipe

Sauce Hollandaise

Béarnaise, Maltaise and mayonnaise all come from a simple egg yolk-butter emulsion. But none quite compare to the original, Hollandaise. Typically severed atop classic dishes like eggs Benedict, this creamy sauce can be served with white Burgundies.

How to Shuck and Cook Oysters
  • 3 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon water
  • ½ cup (1 stick) unsalted butter, melted, at room temperature
  • Pinch of salt and cayenne

Whisk yolks, water and juice together in stainless steel bowl until thick and pale, about 2 minutes. Place bowl over saucepan of simmering water, not letting bowl touch water. Whisk until mixture thickens slightly, leaving “tracks” in bowl. Slowly drizzle in melted butter. Whisk until sauce thickens and doubles in volume. Remove from heat. Whisk in salt and cayenne to taste. If not serving immediately and sauce becomes too thick, whisk in a few drops of very hot water.

Published on September 19, 2018
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.


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