How To Make Hollandaise Sauce | A Creamy Classic

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Straight from Julia Child’s famous cookbook, this is how you make traditional hollandaise sauce. It’s not simply delicious — it’s a great way to get in more fat if you’re eating Keto/Low Carb,

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✅Hollandaise Sauce (Julia Child’s Recipe)
Yield: 1 cup; ÂĽ cup per serving
Total Carbs/Serving: 0.6g
Nutrition: 391 Calories/2g Protein/41.9g Fat/0.6g Carbs/0g Fiber

6 ounces unsalted butter, softened + 1 tbsp. of cold unsalted butter
3 large egg yolks
1 tbsp. cold water
1 tbsp. fresh lemon juice, plus more for additional flavor if desired
Sea salt for taste
Cayenne pepper, to taste (optional)

➡Additional equipment:
A large, wide bowl 1/3 filled with ice water (for quickly cooling saucepan if needed)

1. In small saucepan, beat the egg yolks with a whisk until they thicken, about 1 minute. Add water, lemon juice and a pinch of sea salt to the yolks and beat for 30 seconds more to combine.
*2. Next add 1 tablespoon of cold, unsalted butter. Heat saucepan over very low heat and continuously stir eggs to begin thickening, about 1-2 minutes. SEE COOKING NOTE BELOW
*3. Begin adding the softened butter, 1 tablespoon at a time, to the pan, and mixing the butter into the sauce with the whisk (you need to continuously stir with the whisk). Add more as the butter is absorbed into the sauce. The sauce will thicken into the consistency of a heavy cream. SEE COOKING NOTE BELOW
4. Taste the sauce and add more lemon juice, salt, cayenne pepper or other seasonings as desired.
5. If not serving immediately: Keep the sauce warm for up to 2 hours (if it is too hot it will thin out or curdle). You can keep it warm by placing the pan in a bowl of warm water. You can also have a burner on your stove set to low and keep the pan near the burner. Or put it in a warm thermos.
6. Serve on top of vegetables, fish, eggs, or meats.

đź””Cooking Note: If at any point the eggs begin to thicken too quickly or you see small lumps, immediately put the saucepan in ice water to cool it down. Place the pan back on the heat and continue stirring. You can also move the saucepan on and off the burner while stirring to prevent the eggs from over cooking (turning into scrambled eggs).

đź””Also if during step 2 you needed to put the saucepan in ice water, you might want to add another tablespoon of cold butter just before stage 3 to help cool down an overheated sauce.

đź””Refrigeration / Re-warming:
Can last 1-2 days in the fridge. Must be refrigerated within 2 hours. To warm up, microwave at 20% power for 10-15 seconds, stir, then let rest for 15-30 seconds and repeat until warm. Has to be done this way to avoid cooking. To reheat on a stove, use a low heat and put in a little cold butter, then stir with a whisk.

âś…As for the Eggs Benedict Burger brunch, my ingredients were:
1 Large leaf of green lettuce
1 Grilled burger patty
1 oz. Smoked gouda cheese
1 Thick slice yellow tomato
1 Poached egg
1 Side of Asparagus (6 spears)
ÂĽ C Hollandaise sauce