Sandra This silky, buttery Alton Brown Hollandaise Sauce is made with fresh egg yolks, cold butter cubes, and a pinch of cayenne, ready in under 15 minutes. Watch as the pale yellow mixture transforms into a glossy, stable emulsion that coats the back of a spoon perfectly. I love how the secret addition of sugar keeps the eggs stable so you get a foolproof sauce every time.
The Secret To Getting It Right
I used to be intimidated by hollandaise because of how easily it can break or scramble, but I learned that temperature control is everything. The biggest surprise in this version is the pinch of sugar; it sounds odd for a savory sauce, but it actually raises the temperature at which the egg proteins coagulate. This gives you a much wider safety net so you can cook the sauce thoroughly without ending up with sweet scrambled eggs.
Another lesson I picked up is using cold, cubed butter instead of the traditional melted clarified butter. Whisking in cold fat slowly allows the emulsion to build gradually and creates a thicker, more luxurious texture that resists separating. It takes a little more arm work, but the result is a sauce that stays creamy on the plate rather than running off your eggs.
Alton Brown Hollandaise Sauce Ingredients
- 3 large egg yolks
- 1 teaspoon water
- 1/4 teaspoon sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, cold and cut into small cubes
- 1/2 teaspoon kosher salt
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon cayenne pepper
How To Make Alton Brown Hollandaise Sauce
- Prepare the Water Bath: Fill a saucepan with about one inch of water and bring it to a simmer over medium heat. Once simmering, lower the heat to maintain a gentle steam.
- Whisk the Base: In a medium metal mixing bowl that fits over your saucepan, whisk the egg yolks and 1 teaspoon of water until the mixture lightens in color (about 1 to 2 minutes). Add the sugar and whisk for another 30 seconds.
- Cook the Yolks: Place the bowl over the simmering water, ensuring the bottom of the bowl does not touch the water. Whisk constantly for 3 to 5 minutes until the mixture thickens enough to leave a trail when the whisk is pulled through (the ribbon stage).
- Emulsify the Butter: Remove the bowl from the heat. Whisk in the cold butter one cube at a time, ensuring each piece is fully incorporated before adding the next. If the mixture gets too cool to melt the butter, briefly place it back over the steam.
- Season and Serve: Once all the butter is incorporated, whisk in the kosher salt, lemon juice, and cayenne pepper. Taste and adjust if needed, then serve immediately.
Recipe Tips
- Don’t let the bowl touch the water: The steam should gently heat the bowl, not the boiling water itself. If the bowl touches the water, the eggs will cook too fast and scramble.
- Use cold butter: Unlike classic recipes that use melted butter, this method relies on cold cubes to regulate the temperature of the yolks and create a stronger emulsion.
- Rescue a broken sauce: If your sauce splits and looks oily, whisk in a teaspoon of warm water vigorously until it comes back together.
- Keep it moving: Constant whisking is non-negotiable while the bowl is over the heat to prevent the eggs from sticking to the sides and cooking unevenly.
What To Serve With Hollandaise Sauce
The most iconic pairing is, of course, Eggs Benedict with Canadian bacon and toasted English muffins. It is also exceptional drizzled over steamed asparagus or roasted broccoli as a rich side dish. For a dinner option, try serving it over poached salmon or a tender filet mignon.
How To Store
Hollandaise is best enjoyed fresh, but you can keep it warm in a preheated thermos for up to 2 hours. If you must refrigerate it, store it in an airtight container for up to 1 day; gently reheat it over a double boiler while whisking constantly, though the texture may not be quite as smooth.
FAQs
- Why do I need to add sugar? The sugar helps stabilize the egg proteins, making them less likely to curdle or scramble when exposed to heat.
- Can I use salted butter? You can, but it is harder to control the sodium level; if you use salted butter, omit the kosher salt listed in the ingredients and season to taste at the end.
- Why is my sauce too thick? If the sauce becomes too thick before you’ve added all ingredients, whisk in a few drops of warm water to loosen it up.
- Can I make this in a blender? While blender methods exist, this specific technique relies on the gentle cooking of the yolks over steam, which a blender cannot replicate.
Nutrition
- Calories: 350
- Total Fat: 38g
- Saturated Fat: 23g
- Cholesterol: 305mg
- Sodium: 300mg
- Total Carbohydrate: 1g
- Protein: 2g
Try More Recipes:
- Alton Brown Horseradish Cream Sauce Recipe
- Alton Brown Apple Sauce Recipe
- Alton Brown Alfredo Sauce Recipe
