Photo of Hollandaise sauce by WW

Hollandaise sauce

Total Time
15 min
10 min
5 min
A traditional French sauce, hollandaise is rich, silky-creamy, and proof that simple ingredients can combine to produce something magical. It’s delicate, made with egg yolks, fresh lemon juice, butter, and salt, and is often paired with fish, asparagus and other vegetables, and the classic eggs Benedict. If you don’t have a double boiler, place the metal bowl with the frothy eggs yolks and water over a saucepan with barely simmering water (get this started before you whisk the eggs); the water should not touch the bottom of the bowl. You don’t want to eggs to get too hot or they may scramble.


Egg yolk

2 item(s), medium


2 Tbsp

Unsalted butter

cup(s), melted

Fresh lemon juice

2 tsp

Table salt

¼ tsp, or to taste

White pepper

¼ tsp, or to taste


  1. In a small metal bowl, using a stainless steel whisk, whisk egg yolks and water until completely blended and frothy.
  2. Place bowl over a double boiler over low heat; whisk constantly until thickened. Remove from heat and continue whisking to help cool a little.
  3. Slowly whisk in melted butter; whisk in remaining ingredients. Serve warm. Yields about 1 tablespoon of sauce per serving.