Mary Berry Classic Hollandaise Sauce Recipe

This classic hollandaise sauce is rich, silky, and properly buttery with a bright lemon finish that lifts everything it touches. It is the sort of sauce that feels fancy, but once you understand the gentle heat and steady whisking, it is completely doable at home. I’d call it medium difficulty, mainly because timing matters, not because the ingredients are complicated. Total time is about 15 minutes.

Ingredients

For the clarified butter

• 200g unsalted butter

For the hollandaise sauce

• 3 large egg yolks
• 1 tbsp lemon juice, plus extra to taste
• 1 tbsp warm water
• 1 tsp Dijon mustard (optional, but helpful for stability)
• 1/4 tsp fine salt, plus extra to taste
• Pinch of cayenne pepper or white pepper
• Optional: 1 tsp white wine vinegar for a slightly sharper finish

How to Make Classic Hollandaise Sauce

• Prepare the oven: Preheat the oven to 80°C or 60°C fan. Pop a heatproof serving jug or small bowl in to warm. This low oven is also handy for holding the sauce later without overheating it.
• Prepare the butter: Melt the butter gently in a small saucepan over low heat. Skim off any foam, then carefully pour the clear yellow butter into a jug, leaving the milky solids behind in the pan. Keep the butter warm, not hot.
• Prepare the bain-marie: Fill a small saucepan with 2 to 3cm water and bring it to a very gentle simmer. Set a heatproof bowl over the pan, making sure the bowl does not touch the water.
• Mix the base: Add the egg yolks, lemon juice, warm water, Dijon (if using), and salt to the bowl. Whisk for 30 seconds until it looks slightly frothy and well combined.
• Bake (gently cook, not really bake): Keep whisking over the barely simmering water until the yolks thicken to a light ribbon consistency. This usually takes 2 to 4 minutes. If you see any signs of scrambling, lift the bowl off the heat and keep whisking until it smooths out.
• Emulsify with butter: Take the bowl off the heat and begin adding the warm clarified butter very slowly, whisking constantly. Start with a few drops at a time, then move to a thin steady drizzle once it starts to thicken and turn glossy.
• Cool (stabilise) the sauce: Once the butter is fully incorporated, whisk for another 20 to 30 seconds off the heat to bring the temperature down slightly and help keep the emulsion stable.
• Assemble and serve: Taste and adjust with extra lemon, a pinch more salt, and cayenne or white pepper. If the sauce is too thick, whisk in warm water 1 teaspoon at a time. Pour into the warmed jug, cover loosely, and keep in the low oven for up to 30 minutes, then serve warm.

Tips

Why did my hollandaise split and how do I fix it?

Splitting usually happens when the butter goes in too quickly or the yolks get too hot. To fix it, add 1 teaspoon warm water to a clean bowl and whisk, then slowly whisk in the split hollandaise a spoonful at a time until it comes back together.

How do I stop the egg yolks from scrambling?

Keep the water under your bowl at a gentle simmer, not a rolling boil. Whisk constantly, and if the bowl feels too hot, lift it off the pan for 10 seconds while you whisk, then return it.

What if my hollandaise is too thick?

Whisk in warm water (or a few drops of lemon juice) 1 teaspoon at a time until it is pourable. Hollandaise thickens as it sits, so it is normal to loosen it just before serving.

Do I really need clarified butter?

It helps a lot. Clarified butter makes the sauce smoother and more stable because you are leaving the milk solids and excess water behind. If you are in a rush, you can use melted butter, but add it even more slowly and expect a slightly less stable sauce.

How can I keep hollandaise warm without it curdling?

The safest way at home is a very low oven (around 80°C) or a bowl set over barely warm water off the heat. Avoid reheating directly on the hob, which tends to overcook the eggs quickly.

Serving Suggestions

• Drizzled over poached eggs and toasted muffins for eggs Benedict
• Spoon over steamed asparagus or tenderstem broccoli
• Serve with baked salmon, trout, or crab cakes
• Use as a finishing sauce for roasted new potatoes
• Add to a brunch plate with ham, sautéed spinach, and mushrooms

Storage

Room temperature

Hollandaise should not sit out for long. For best quality and food safety, keep it warm and serve within 1 to 2 hours. If you are holding it, use a low oven or a warm spot, not a hot hob.

Refrigerator

Store leftovers in an airtight container for up to 2 days. Reheat very gently using a bain-marie off the heat, whisking constantly. Add a splash of warm water to loosen. If it turns oily or grainy, it may not fully recover.

Freezing

I do not recommend freezing hollandaise. The emulsion often breaks after thawing, and the texture becomes greasy and uneven.

Nutrition

• Calories: 195 kcal
• Carbohydrates: 1 g
• Protein: 2 g
• Fat: 21 g
• Saturated Fat: 13 g
• Sodium: 210 mg

Nutrition values are estimates and will vary based on exact ingredients and portion size.

FAQs