Skip to main content
Epicurious
Cookbooks

Hollandaise Sauce

Recipe information

  • Yield

    makes 1 cup

Ingredients

3 large egg yolks
1 1/2 tablespoons fresh lemon juice
8 tablespoons (1 stick) unsalted butter, melted
Coarse salt

Preparation

  1. Step 1

    In the top of a double boiler or in a large heatproof bowl set over a saucepan of simmering water, whisk the egg yolks with 1 1/2 tablespoons water, whisking vigorously, until the mixture thickens, about 4 minutes. Remove from the heat, and stir in the lemon juice.

    Step 2

    Slowly whisk in the melted butter until thickened. Season with salt. Serve the sauce immediately, or keep warm over very gently simmering water, whisking occasionally.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSauceFrenchEuropeanGluten FreeNut FreeVegetarianKetoQuickEasyCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Chickpea Tachin With Herb Salad
The golden, crunchy corners are worth fighting over.
Baked Cheddar and Leek Pasta
Not stuffed shells. But not not stuffed shells either.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.