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Hollandaise Sauce Recipe #3

This hollandaise sauce recipe is different than the regular recipe of this French sauce because it uses clarified butter as its ingredient. Clarified butter is a type of butter that is liquefied first and then strained until clears completely. Because of this especially it is given the name of clarified which helps in stabilizing the sauce so that it won’t curdle. The whole butter contains 16 to 17 percent water whereas clarified butter is a pure fat that doesn’t weaken your emulsion.

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: French
Keyword: Hollandaise Sauce with Clarified Butter
Servings: 8 2 oz. each
Calories: 244kcal
Author: Maushmi Singh


  • 4 large size egg yolks

  • 1 cup clarified butter ( before clarifying this contain about 2 and ½ sticks)

  • Kosher salt (to taste)

  • 2 tbsp lemon juice

  • Cayenne pepper or Tabasco sauce (to taste)


  • For preparing this sauce recipe first you need to heat 1 to 2 inches of water in a saucepan on
    medium flame. The clarified butter that you are about to use must not be hot instead keep it warm only.

  • Mix the egg yolks and cold water together in a stainless steel or glass mixing bowl. Mix it for 1 to 2 minutes or until your mixture gets light and foamy in texture. Drizzle a few drops of lemon juice too in this mixture.

  • Now the water on the gas stove would start reaching the simmer point. Set your bowl on the top of the saucepan containing simmering water. Make sure the water level doesn’t touch the bottom of your bowl. Whisk the egg yolks for one to two minutes until it thickened slightly.

  • Now remove the bowl from the top of the saucepan and add the melted butter slowly, few drops at one go while whisking the mixture constantly. If you would add the butter quickly then it can even break the emulsion.

  • Gradually increase the speed and rate at which you add the melted butter as your sauce thickens. However, for the best result add it at a slower speed initially.

  • Once all melted butter content is added into the mixture then whisk in the leftover lemon juice in it. For seasoning add kosher salt, and cayenne pepper or a dash of Tabasco sauce to taste.

  • Now your hollandaise sauce is ready to serve. Finally, you will get a smoother and firm consistency sauce. In case it is extra thick then you can adjust its consistency by mixing a little amount of warm water in it. For enjoying the best taste of your hollandaise sauce serves it right away.


  • It is always better to consume hollandaise sauce immediately. However, if you are not ready to have it right away then you can keep it for about one hour time. However, make sure that you keep it warm. After two hours it should be tossed however in between it will start to break and the food safety risk will begin.
  • Make sure that you heat the egg yolks gently as in this way it can make a better bond with each fat drops of clarified butter that you add slowly. In this, a stable emulsion is formed while preventing the risk of your hollandaise sauce to curdle.  Also when the egg yolks cooked fast it loses its emulsifying ability in between. This is the reason it is cooked gently and indirectly. Apart from this if the egg yolks get too hot it produces scrambled eggs.