The Greatest Hollandaise Sauce Recipe

Buttery, silky, and perfectly balanced, GOAT Hollandaise is the classic French finishing sauce that separates good from unforgettable.

Spoon it over eggs Benedict, steak, seafood, asparagus, roasted vegetables, or anything that deserves a rich, luxurious finish.

Yield: About ¾ cup

Serving Size: 2 tablespoons

Estimated Servings: Approximately 6

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients

• 3 large egg yolks
• 1 tablespoon fresh lemon juice
• 1 teaspoon white wine vinegar
• ½ cup unsalted butter, clarified and kept warm
• ¼ teaspoon Diamond Crystal kosher salt, plus more to taste
• ⅛ teaspoon cayenne pepper, optional
• 1 tablespoon cold water
• 1 tablespoon fresh chives, finely chopped

Equipment

• Small saucepan
• Heatproof mixing bowl
• Balloon whisk
• Measuring cups and spoons
• Small ladle or pouring cup

Instructions

1. Fill a small saucepan with 1–2 inches of water and bring it to a gentle simmer.
2. Place the egg yolks, fresh lemon juice, and white wine vinegar in a heatproof bowl that fits over the saucepan without touching the water. Whisk until smooth.
3. Set the bowl over the gently simmering water. Whisk constantly until the yolk mixture becomes pale, foamy, and slightly thickened, approximately 3–4 minutes.
4. Begin adding the warm clarified butter a few drops at a time while whisking continuously.
5. Once the emulsion is established and the sauce begins to thicken, increase the butter to a thin, steady stream.
6. Continue whisking until all the butter has been incorporated and the hollandaise is thick, glossy, and smooth.
7. Remove the bowl from the heat. Whisk in the Diamond Crystal kosher salt, optional cayenne, and cold water.
8. Fold in the fresh chives.
9. Taste and adjust the lemon juice, salt, or consistency as needed.
10. Serve immediately.

Chef Tips

• Clarify the butter. Removing the milk solids produces a cleaner, silkier, and more stable hollandaise.
• Keep the heat gentle. The water should simmer, never boil aggressively. Excess heat can scramble the yolks or break the sauce.
• Start the butter slowly. Add it drop by drop until the emulsion is established.
• If the sauce becomes too thick: Whisk in warm water, 1 teaspoon at a time.
• If the sauce begins to break: Remove it from the heat and whisk in 1 teaspoon cold water.
• If the sauce fully breaks: Place 1 fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it as though adding butter.

Make-Ahead & Holding

Hollandaise is best served immediately. It may be held for up to 30 minutes in a warm—not hot—location. Keep it away from direct heat and whisk occasionally. Do not refrigerate and reheat finished hollandaise.

Perfect With

• Eggs Benedict
• Grilled or roasted asparagus
• Steak
• Florida lobster
• Crab cakes
• Grilled salmon
• Roasted vegetables

Related Recipes

• The Greatest Florida Lobster Roll Recipe
• The Greatest Florida Stone Crab Cakes Recipe
• The Greatest Steak Sandwich Recipe

Nutritional Information

Serving Size: 2 tablespoons

Nutrition Facts are estimates based on standard USDA ingredient databases and typical serving sizes. Actual nutritional values may vary depending on ingredient brands, preparation methods, and portion sizes.

GOAT Rule

Keep the heat low, whisk constantly, and add the butter slowly. Hollandaise rewards patience.