Chef John's Easy One-Bowl Hollandaise Sauce

Chef John's Easy One-Bowl Hollandaise Sauce

Chef John

"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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17 m servings 232 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.

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Read all reviews 8
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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.

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,...

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...

This is the way I've been making hollandaise for years from Madame Benoît. No double boiler, fast, easy and tastier than I've ever had at top restaurants for eggs benedict. Proof for me, my kid...

This was my first Hollandaise sauce and I made no changes, it was awesome! I used lemon concentrate and didn't add enough but that's on me. Will definitely make it again.

This was the easiest, best hollandaise I've ever made. I doubled the recipe because it was for three people, and it was the perfect amount.


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