Best Hollandaise Sauce Recipe: Easy & Creamy

Double Boiler Method: Fill a saucepan with about an inch of water and bring to a gentle simmer. Place the heatproof bowl with the egg yolks over the simmering water, ensuring the bowl doesn’t touch the water. Add a tablespoon of lemon juice and whisk the yolks constantly and vigorously until they become pale yellow and slightly thickened (about 2-3 minutes). Remove the bowl from the heat (but keep the saucepan with simmering water nearby). Slowly drizzle the melted butter into the egg yolks, whisking constantly and vigorously. Add the butter in a thin, steady stream to ensure proper emulsification. Continue whisking until the sauce is thick, smooth, and glossy. Stir in the remaining lemon juice, cayenne pepper (if using), salt, and white pepper. If the sauce becomes too thick, add a teaspoon of warm water to thin it out, whisking constantly. If it becomes too thin, return it briefly to the heat over the simmering water and whisk vigorously.

Fill a saucepan with about an inch of water and bring to a gentle simmer.

Place the heatproof bowl with the egg yolks over the simmering water, ensuring the bowl doesn’t touch the water.

Add a tablespoon of lemon juice and whisk the yolks constantly and vigorously until they become pale yellow and slightly thickened (about 2-3 minutes).

Remove the bowl from the heat (but keep the saucepan with simmering water nearby).

Slowly drizzle the melted butter into the egg yolks, whisking constantly and vigorously. Add the butter in a thin, steady stream to ensure proper emulsification.

Continue whisking until the sauce is thick, smooth, and glossy.

Stir in the remaining lemon juice, cayenne pepper (if using), salt, and white pepper.

If the sauce becomes too thick, add a teaspoon of warm water to thin it out, whisking constantly. If it becomes too thin, return it briefly to the heat over the simmering water and whisk vigorously.

Blender Method: Melt the butter until hot but not browned. Place the egg yolks, a tablespoon of lemon juice, salt, and pepper in a blender. Blend on medium speed for about 30 seconds, until the yolks are pale yellow and slightly thickened. With the blender running on low speed, slowly drizzle the hot melted butter into the egg yolk mixture. Continue blending until the sauce is thick, smooth, and glossy. Add the remaining lemon juice and cayenne pepper (if using).

Melt the butter until hot but not browned.

Place the egg yolks, a tablespoon of lemon juice, salt, and pepper in a blender.

Blend on medium speed for about 30 seconds, until the yolks are pale yellow and slightly thickened.

With the blender running on low speed, slowly drizzle the hot melted butter into the egg yolk mixture.

Continue blending until the sauce is thick, smooth, and glossy.

Add the remaining lemon juice and cayenne pepper (if using).