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Chef John's Easy One-Bowl Hollandaise Sauce

Rated as 4.53 out of 5 Stars
56k

"I tried making hollandaise sauce with cold butter instead of melted butter and all in one bowl. And it worked! The only way this doesn't work is if the heat is up too high, so keep an eye on that."
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Ingredients

17 m servings 232
Original recipe yields 2 servings

Directions

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  1. Place egg yolk into a large stainless steel bowl. Whisk in water, lemon juice, salt, and cayenne pepper. Add butter cubes. Place bowl over low heat. Whisk continually until butter melts and mixture gets foamy, about 3 minutes. Continue whisking over low heat until sauce is to your desired thickness, 3 to 5 more minutes.

Footnotes

  • Cook's Notes
  • You can also use a double boiler to make the sauce.
  • If sauce gets too thick, just thin it with a little hot water.

Nutrition Facts


Per Serving: 232 calories; 25.3 1 1.6 163 85 Full nutrition

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Reviews

Read all reviews 29
  1. 34 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Rich. Tasty. This is the real deal unlike many so-called "short cut" recipes. You're still whipping the yolks for fifteen minutes as they thicken -- sans the double-broiler and butter prep. But,...

Most helpful critical review

The mixture separated right before serving over poached eggs. Added a tsp of blending flour to bring it back together, this worked.

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Rich. Tasty. This is the real deal unlike many so-called "short cut" recipes. You're still whipping the yolks for fifteen minutes as they thicken -- sans the double-broiler and butter prep. But,...

Excellent for use on 2 generous servings of Benedicts. I always add a few drops of hot sauce and Worcestershire to my sauce. Use lowest flame possible and continually move and adjust the height...

Excellent & easy. I would use 1 tsp lemon.

I was skeptical at first but decided to try this. I used ground white pepper instead of the others to keep the color and I doubled the batch. Turned out amazing! No more worrying about it bre...

Chef John is a genius! This is the first Hollandaise I've made out of many which never even threatened to separate and turned out smooth and rich. I cooked it down a lot for the Eggs Benedict s...

First attempt at a hollandaise sauce using this method and the results were almost perfect. The sauce was creamy, tangy, and smooth that I served over eggs Benedict with salmon. Unfortunately th...

I used this simple recipe for a brunch with six guests. I made eggs Benedict over a barbecued pork sirloin steak, with a side of asparagus. Everyone raved.

Loved it and super easy!!!

This was my first perfect Hollandaise sauce will be putting this recipe to good use. !