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Chef John's Easy One-Bowl Hollandaise Sauce

Rated as 4.45 out of 5 Stars

"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 cals
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 g fat; 1 g carbohydrates; 1.6 g protein; 163 mg cholesterol; 85 mg sodium. Full nutrition

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Reviews

Read all reviews 24
  1. 29 Ratings

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    Rated as 5 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...

I've been making hollandaise like this with cold butter cubes for years. I can't remember where I first saw it but I think it was French cooking programme with a chef in the background just chuc...

I hate to give this low stars because I am not sure what went wrong. At the end, it looked like creamed butter. When I put it on the hot eggs, it melted like butter; it never looked like a sauce...

And I've been making it the hard way since, well, forever. No stress hollandaise. What could be better?

Thanks Chef John! This was perfect and easy! I held back on the lemon juice a tad and will add a bit more cayenne next time! I don’t know why there are so many alternative technics in the micro...

Although it was much better than packaged Hollandaise, I thought the lemon in my batch was too strong. It could have been the lemon I used. I will definitely try this again with a tad less le...