How to make Hollandaise Sauce
How to make Hollandaise Sauce is a medium French recipe that serves 6. 320 calories per serving. Recipe by Jamie Oliver on YouTube.
Prep: 9 min | Cook: 8 min | Total: 30 min
Cost: $2.70 total, $0.45 per serving
Ingredients
- 2 large Egg Yolks (separated from whites)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 250 grams Unsalted Butter (cut into cubes, melted)
- 1 pinch Salt (to taste)
- 1 pinch White Pepper (freshly ground)
Instructions
Separate Egg Yolks
Crack the eggs and carefully separate the yolks from the whites, placing the yolks in a heat‑proof glass bowl.
Time: PT2M
Set Up Double Boiler
Fill a saucepan with about an inch of water, bring it to a gentle simmer, then place the glass bowl over the pan ensuring the water does not touch the bowl.
Time: PT3M
Whisk in Lemon Juice
Add the tablespoon of lemon juice (or white wine vinegar) to the yolks and whisk continuously until the mixture becomes pale and fluffy.
Time: PT3M
Melt Butter
In a separate small pan, melt the butter over low heat until fully liquid but not browned.
Time: PT3M
Temperature: low heat
Emulsify Butter into Yolks
Very slowly drizzle the melted butter into the whisking yolk mixture, continuing to whisk constantly until the sauce thickens and holds a glossy sheen.
Time: PT5M
Season
Stir in a pinch of salt and a pinch of white pepper, whisk briefly to combine.
Time: PT1M
Keep Warm in Thermos
Pre‑heat a thermos flask with hot water, discard the water, then pour the hollandaise into the flask. Seal tightly; the sauce stays warm for up to two hours.
Time: PT1M
Nutrition Facts
- Calories
- 320
- Protein
- 1g
- Carbohydrates
- 0g
- Fat
- 38g
- Fiber
- 0g
Dietary info: Vegetarian, Gluten-Free
Allergens: Eggs, Dairy
Ingredient Substitutions
- Instead of Lemon Juice: White wine vinegar
- Instead of Unsalted Butter: Clarified butter, Ghee
- Instead of White Pepper: Black pepper
Equipment Needed
- Heatproof Glass Bowl
- Saucepan
- Whisk
- Thermos Flask
- Measuring Spoon
Critical Steps — Do Not Skip
- Separate egg yolks without contaminating with whites
- Maintain water below the bowl in the double boiler
- Whisk continuously while adding butter
- Pre‑heat the thermos flask before transferring sauce
Chef Tips from the Video
- Use clarified butter for a more stable emulsion and a cleaner flavor.
- A pinch of mustard powder can add depth and help stabilize the sauce.
- If you prefer a richer flavor, finish with a splash of warm cream just before serving.
Troubleshooting
Sauce splits or looks curdled.
Remove the bowl from heat immediately and whisk vigorously; add a teaspoon of warm water and continue whisking to bring it back together.
Sauce is too thick.
Thin with a small amount of warm water or extra lemon juice, whisking until the desired consistency is reached.
Sauce is too thin and won’t thicken.
Continue whisking over gentle heat and add the remaining butter very slowly; the emulsion will gradually thicken.
Storage
Refrigerator: Store in an airtight container for up to 2 days; re‑heat gently over warm water and whisk before serving.
Freezer: Not recommended – freezing can break the emulsion.
Room temperature: Keep in a pre‑heated thermos for up to 2 hours; do not leave at room temperature longer.
Make-Ahead Tips
- The sauce can be made up to 1 hour ahead and kept warm in a pre‑heated thermos.
- If refrigerated, gently re‑heat over a bain‑marie and whisk to restore texture.
Frequently Asked Questions
What is the cultural significance and history of Hollandaise Sauce in French cuisine?
Hollandaise sauce is one of the five classic "mother sauces" of French cuisine, created in the 19th century and traditionally served with vegetables, eggs, and fish. It showcases the French mastery of emulsifying butter into egg yolks, a technique that has become a benchmark for culinary skill.
What are the traditional regional variations of Hollandaise Sauce in French cooking?
In French cooking, variations include Béarnaise (tarragon and shallot infusion), Maltaise (orange zest), and Dijon Hollandaise (added Dijon mustard). Each adds a distinct aromatic profile while keeping the butter‑egg base.
How is classic Hollandaise Sauce traditionally served in France?
Traditionally, Hollandaise is poured over steamed asparagus (asperges à la hollandaise), poached eggs for Eggs Bénédicte, or delicate white fish. It is served warm, right after preparation, to preserve its silky texture.
During which occasions or celebrations is Hollandaise Sauce commonly used in French cuisine?
Hollandaise appears on brunch menus, especially for Eggs Bénédicte, and at upscale dinner parties where vegetables like asparagus are highlighted. It is also a staple for holiday brunches and special weekend breakfasts.
What makes Hollandaise Sauce special or unique in French cuisine?
Its uniqueness lies in the delicate emulsion of butter and egg yolks, requiring precise temperature control. The sauce’s buttery richness balanced by bright acidity from lemon makes it both luxurious and versatile.
What authentic ingredients are essential for traditional Hollandaise Sauce versus acceptable substitutes?
Authentic Hollandaise uses fresh egg yolks, clarified unsalted butter, lemon juice (or white wine vinegar), and a pinch of salt and white pepper. Substitutes can include clarified butter for easier emulsification, or a splash of warm cream for extra richness, but the core emulsion must remain butter‑egg based.
What other French dishes pair well with Hollandaise Sauce?
Hollandaise pairs beautifully with classic French dishes such as asparagus à la hollandaise, poached salmon, artichokes, and eggs Bénédicte. It also complements delicate white fish like sole or cod, and can be drizzled over a light vegetable terrine.
What are the most common mistakes to avoid when making Hollandaise Sauce at home?
Common mistakes include overheating the yolks, adding butter too quickly, and letting water touch the bowl. All of these cause the sauce to split. Keep the water just simmering, whisk constantly, and drizzle butter in a thin stream.
Why does this Hollandaise Sauce recipe use a double‑boiler instead of direct heat?
The double‑boiler provides gentle, indirect heat, preventing the egg yolks from scrambling. Direct heat can raise the temperature too quickly, breaking the emulsion, whereas the bain‑marie keeps the sauce in the safe temperature range of 60‑70 °C.
What does the YouTube channel Jamie Oliver specialize in?
The YouTube channel Jamie Oliver focuses on approachable, home‑cooked meals that celebrate fresh ingredients and simple techniques, often blending classic culinary traditions with modern twists for everyday cooks.
Last updated: September 6, 2026
