The Recipe · No.751 · Hollandaise Sauce

Hollandaise Sauce, and Where to Source It

Whisk the yolks with a little water and acid over gentle steam until they thicken before any butter goes in. If the bowl gets too hot the yolks seize and scramble; low, steady heat and constant whisking keep the sauce smooth and pourable.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep10 min
Cook5 min
Makesabout 1 cup
CuisineFrench
Cook it with
No-cook
Part One
The Ingredients — and where to get them
Egg yolks
Fresh yolks are the emulsifier and the body. Deep-gold pasture yolks give a richer color.
3
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Butter
Melted and kept warm, not boiling. A good cultured butter makes a rounder sauce.
1/2 cup
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Lemon juice
The acid that cuts the richness; freshly squeezed. Fresh.
1 tbsp
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Cayenne and salt
A pinch of cayenne for warmth and salt to season. A fresh cayenne is brighter.
to taste
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Start the baseWhisk the yolks, lemon juice, a splash of water, and salt in a metal bowl.
  2. Cook the yolksSet the bowl over barely-simmering water and whisk constantly until it thickens to coat a spoon.
  3. Add the butterOff the heat, stream in the warm butter slowly while whisking until thick and glossy.
  4. AdjustWhisk in a little warm water and cayenne if it gets too thick or starts to tighten.
Part Three
The Toolkit

Metal bowl · Saucepan · Whisk

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