![Classic Hollandaise](http://images.ctfassets.net/uw7yiu2kuigc/2JOoNQKMUEamQkCQu2Y0iC/b22cb931d3ad9fdc30b5c993db2775be/Classic-Hollandaise-Lead.jpg)
Sauces & Stuff
Classic Hollandaise
Velvety, buttery, and lemony, hollandaise is one of the classic French "mother" sauces for a reason — it's oh-so-good! Making Classic Hollandaise requires a little skill, so check out our step-by-step article, How To Make Classic Hollandaise Sauce, to learn more about the technique.
Ingredients
Instructions
Melt butter in a saucepan over low heat; skim off and discard foam that rises to the top.
Remove butter from heat.
Reduce vinegar, water, and peppercorns in a saucepan over medium heat until it measures 3 Tbsp. strained liquid; 15–20 minutes.
Simmer 1-inch water in a saucepan over medium-low heat. Whisk egg yolks in a medium stainless steel bowl. Place bowl over simmering water (don’t let bowl touch water); add vinegar reduction and whisk vigorously until yolks begin to thicken and whisk begins to leave trails, about 2 minutes. Remove bowl from the pan.
Off heat, whisk in 2 tsp. lemon juice. Begin whisking butter into yolk mixture a drop at a time. As the mixture starts to thicken, whisk in remaining butter in a thin stream. If mixture gets cold, return bowl to pan of simmering water and continue whisking in butter. After all the butter is incorporated, whisk in remaining 2 tsp. lemon juice; season with salt and cayenne.
![To clarify the butter, melt it. Then, skim off and discard the foamy solids that rise to the top.](http://images.ctfassets.net/uw7yiu2kuigc/3dc0743440912392940081ee5ec1da80ebf70ab823bcd82690a83d12d2f4f09e/165b4c5b490fbc6947b4089fbfffa97d/Classic-Hollandaise-Steps-1.jpg?fit=crop&w=286&h=365&f=top)
To clarify the butter, melt it. Then, skim off and discard the foamy solids that rise to the top.
![Gently cook and vigorously whisk the egg yolks until the whisk leaves trails in the thickened yolks.](http://images.ctfassets.net/uw7yiu2kuigc/4d49f29bfdea4f491f5747c0c84e7bd428a53cf6886c0d1d2281e092a9741796/2f675cf1c805f663401a914b109c6a1a/Classic-Hollandaise-Steps-2.jpg?fit=crop&w=286&h=365&f=top)
Gently cook and vigorously whisk the egg yolks until the whisk leaves trails in the thickened yolks.
![Begin whisking the butter into the egg yolks a drop at a time. This tempers, or brings the egg yolks and the butter to the same temperature. Once the sauce starts to thicken you can add the butter in a thin, steady stream.](http://images.ctfassets.net/uw7yiu2kuigc/0e88c5cafc251ddae0f6b6c9ec3aa0cb71f4c6f8aad69afb3f082e868a2ecc36/8cc55418df015e39fd86170cdc6ec823/Classic-Hollandaise-Steps-3.jpg?fit=crop&w=286&h=365&f=top)
Begin whisking the butter into the egg yolks a drop at a time. This tempers, or brings the egg yolks and the butter to the same temperature. Once the sauce starts to thicken you can add the butter in a thin, steady stream.
Nutritional Facts
Nutritional Facts
Per Tbsp.
Calories: 111
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 68mg 22%
Sodium 18mg 0%
Carbs 0g 0%
Fiber 0g 0%
Protein 1g
*Percent Daily Values are based on a 2,000 calorie diet.