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Hollandaise Sauce
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Master the classic Hollandaise Sauce with Tyler Florence's foolproof technique that creates a velvety emulsion without breaking. The careful addition of warm butter while whisking creates the perfect consistency, while fresh lemon juice provides essential brightness to balance the richness. This versatile mother sauce elevates everything from eggs Benedict to steamed vegetables and seafood, turning ordinary dishes into elegant culinary experiences with just five simple ingredients.
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Ingredients
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
Directions
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.
Continue to whisk rapidly.
Be careful not to let the eggs get too hot or they will scramble.
Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
Remove from heat, whisk in cayenne and salt.
Cover and place in a warm spot until ready to use for the eggs benedict.
If the sauce gets too thick, whisk in a few drops of warm water before serving.
Servings
Makes 1 cup
Nutrition Facts
Nutrition Per Serving (2 tablespoons): Calories: 190; Total Fat: 20g (Saturated Fat: 12g); Cholesterol: 170mg; Sodium: 40mg; Total Carbohydrates: 0g (Dietary Fiber: 0g, Sugars: 0g); Protein: 2g
*Nutrition information is provided as a general estimate only and may not be accurate. Variations may occur based on ingredient brands and preparation methods. Nutrient information is not available for all ingredients. Nutrition information is based on available nutrient data.
💬 Uncle Dave says... From: Food Network Tyler Florence's Hollandaise Sauce
🧑‍🍳 The Cook:  Tyler Florence 🔑 Keywords: sauce, eggs, breakfast, hollandaise sauce
🗂️ Categories: 🍶 Sauces & Dips
📚 Cookbooks: The TFR Cookbook
Recipe #890 was added on January 01, 2015 and last updated on April 19, 2025.
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