Homemade Hollandaise Sauce

There’s something special about a silky hollandaise sauce made from scratch. Once you get the technique down, it becomes second nature. I think I’ve got the hollandaise duty covered now, and I’m excited to share my go-to method with you.

This version has a hint of paprika and white pepper for warmth, balanced with a touch of lemon juice for brightness. It’s a perfect finishing touch for poached eggs, roasted asparagus, or even a classic eggs Benedict.

Makes enough for four

Ingredients

 1 egg yolk

 1 teaspoon lemon juice

 Pinch of paprika

 Pinch of white pepper

 125g cold butter, cut into 1 cm cubes

Method

1. Fill a saucepan with about an inch of water and bring it to a boil, then reduce to a simmer. Make sure your glass or metal mixing bowl fits over the pan without touching the water.

2. In the bowl placed over the pan, whisk the egg yolk with lemon juice, paprika, and white pepper for about 30 seconds until slightly thickened.

3. Add two cubes of butter at a time, whisking continuously. Wait until each addition melts before adding the next two cubes.

4. Continue this process, adding butter gradually and whisking constantly, until all the butter is incorporated and the sauce is thick and glossy.

5. Remove from heat and serve immediately over poached eggs,

Tips for Success

•  The key to a smooth hollandaise is gentle heat—keep the water at a low simmer to avoid scrambling the egg.

•  If the sauce gets too thick, you can whisk in a teaspoon of warm water to loosen it.

•  Serve the sauce right away, or keep it warm for up to 30 minutes in a thermos.

This hollandaise pairs beautifully with roasted asparagus and a poached egg on sourdough—simple, yet so satisfying. Let me know if you try it!