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.

Chef John
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

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

232 calories; 25.3 g total fat; 163 mg cholesterol; 85 mg sodium. 1 g carbohydrates; 1.6 g protein; Full Nutrition

Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/09/2018
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 of the pan over the flame, wisking constantly. DO NOT place pan directly down on the stove. Watch very carefully because it thickens quickly once up to temp. See Chef John's video on this open flame method on this site. I personally like to use just one teaspoon of lemon juice. For a quick béarnaise sauce try adding a few drops of balsamic or red wine vinegar along with some tarragon, parsley, onion powder and fresh ground pepper. Read More
(9)

Most helpful critical review

Rating: 2 stars
12/26/2019
Takes forever, and it broke on me. Going back to blender hollandaise. Read More
(1)
64 Ratings
  • 5 star values: 52
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
09/09/2018
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 of the pan over the flame, wisking constantly. DO NOT place pan directly down on the stove. Watch very carefully because it thickens quickly once up to temp. See Chef John's video on this open flame method on this site. I personally like to use just one teaspoon of lemon juice. For a quick béarnaise sauce try adding a few drops of balsamic or red wine vinegar along with some tarragon, parsley, onion powder and fresh ground pepper. Read More
(9)
Rating: 4 stars
09/09/2018
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 of the pan over the flame, wisking constantly. DO NOT place pan directly down on the stove. Watch very carefully because it thickens quickly once up to temp. See Chef John's video on this open flame method on this site. I personally like to use just one teaspoon of lemon juice. For a quick béarnaise sauce try adding a few drops of balsamic or red wine vinegar along with some tarragon, parsley, onion powder and fresh ground pepper. Read More
(9)
Rating: 5 stars
07/15/2016
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 I took the day off. Followed this recipe as written and it came out perfectly. Saved me a few pans and a few minutes of prep time. And we ended up with restaurant-quality eggs Benedict for a fraction of the price. Read More
(9)
Advertisement
Rating: 4 stars
09/25/2018
The recipe as directed works fine. In fact you don't even need cold butter, room-temperature is fine. When you start to whisk you'll get a million lumps of butter but as soon as they melt, just keep going and you're good. The main criticism I'd give is that "low heat" could mean anything. Depending on your temperature, this might take 15 minutes. IF IT "DOESN'T THICKEN," it will. Just keep going. If it's still as juicy as at the start at the five minute mark, increase the heat just a tick, but not much. And once it's thick, it won't separate. "Real" Hollandaise has bay, mince shallot, maybe parsley and thyme, and 50/50 mix of vinegar and water. I actually like a "fast" way to make it as well. But why not tear up a bay leaf and add it to the mix, along with some onion powder and white pepper if you have it. Read More
(5)
Rating: 5 stars
12/03/2016
Excellent & easy. I would use 1 tsp lemon. Read More
(2)
Rating: 5 stars
12/24/2018
One more egg yolk and less lemon made this sauce perfect. I hovered my metal mixing bowl over a saucepan of boiling water. Read More
(1)
Advertisement
Rating: 5 stars
06/19/2016
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 breaking though that wasn't a problem for me anymore anyway. This just made the process much simpler with the same results. Read More
(1)
Rating: 2 stars
12/25/2019
Takes forever, and it broke on me. Going back to blender hollandaise. Read More
(1)
Rating: 5 stars
05/12/2018
And I've been making it the hard way since well forever. No stress hollandaise. What could be better? Read More
(1)
Rating: 5 stars
10/13/2019
Perfect! We used salted butter (because that is what we had) and did not add salt...turned out lovely...best hallidanise we ever had. Thank you Read More
(1)