Knorr Hollandaise Sauce Recipe: Foolproof Emulsion for Eggs Benedict

This classic hollandaise sauce delivers a silky, rich emulsion that transforms any dish. I’ve perfected this technique to ensure a foolproof result every time, with no curdling or separation.

Using just egg yolks, butter, and lemon juice, this recipe creates a velvety sauce ideal for drizzling over vegetables, seafood, or Eggs Benedict. The key lies in controlled heat and steady whisking.

Ingredients for Knorr Hollandaise Sauce

Eight ingredients create this silky, rich emulsion perfect for any dish.

The butter quality is paramount here. European-style unsalted butter (like Plugrá or Kerrygold) yields superior flavor and texture due to its higher fat content. Egg yolks must be fresh and at room temperature—cold yolks resist emulsification. For the bouillon, Knorr brand ensures consistent flavor, but any high-quality chicken bouillon powder will suffice.

No white wine vinegar? Tarragon vinegar or even plain rice vinegar can substitute in a pinch. For a vegetarian alternative to chicken bouillon, use vegetable bouillon powder (like Knorr Vegetable). The cayenne is optional but adds a subtle depth—half the amount if you prefer milder heat. If you must use salted butter, reduce the added salt accordingly.

Hollandaise is best served immediately but can be kept warm in a thermos for up to 2 hours. Store leftovers in an airtight container in the fridge for up to 2 days—reheat gently over a double boiler, whisking constantly. Do not microwave, as it may cause separation.

Step-by-Step Instructions for Knorr Hollandaise Sauce

Master the classic French emulsion with this precise method for silky, restaurant-quality results.

Step 1: Melt and Cool the Unsalted Butter

In a small saucepan over medium heat, melt the 1 cup Unsalted Butter until completely liquid. Watch for the foaming to subside, which indicates the water content has evaporated. This step is crucial for a stable emulsion.

Transfer the melted butter to a heatproof measuring cup and let it cool for 5-10 minutes until it reaches 110-120°F. The butter should be warm but not hot enough to cook the yolks. This temperature control prevents the sauce from breaking later.

Step 2: Prepare the Acid Mixture with Bouillon

In a small bowl, dissolve the 0.25 tsp Knorr Chicken Bouillon Powder in 1 tablespoon warm water. Then add the 1 tbsp Fresh Lemon Juice, 1 tsp White Wine Vinegar, 0.125 tsp Salt, and 0.125 tsp Freshly Ground White Pepper.

This reduction adds depth and stability to your hollandaise. The bouillon enhances the savory notes while the acids balance the richness of the butter. Set this mixture aside—it will be incorporated into the yolks in the next step.

Step 3: Whisk Yolks with Acid Reduction

Place the 3 whole Large Egg Yolks in a heatproof bowl. Add the prepared acid and bouillon mixture. Whisk vigorously until the mixture becomes pale and slightly thickened, about 1-2 minutes.

This step creates the base for your emulsion. The yolks act as the emulsifier, binding the butter into the sauce. Ensure the yolks are at room temperature to maximize volume and stability during whisking.

Step 4: Temper and Emulsify the Butter

Place the bowl with the yolk mixture over a saucepan of barely simmering water (double boiler), ensuring the bowl doesn’t touch the water. Whisk constantly while slowly drizzling in the cooled melted butter, a few drops at a time at first, then in a thin, steady stream.

Continue whisking until all the butter is incorporated and the sauce thickens to a smooth, creamy consistency. This should take 5-7 minutes. The sauce is ready when it coats the back of a spoon and leaves a clean path when you run your finger through it.

Step 5: Adjust Seasoning and Serve

Remove the bowl from the heat and taste. Adjust seasoning if needed with a pinch of 0.125 tsp Salt or a dash of 0.125 tsp Cayenne Pepper for subtle heat. The sauce should be rich, tangy, and velvety smooth.

If the sauce becomes too thick, whisk in a teaspoon of warm water to reach the desired consistency. Serve immediately over eggs Benedict, asparagus, or grilled fish. Hollandaise will hold in a warm thermos for up to 1 hour if kept at 110-120°F.

Best Sauces and Condiments for This knorr hollandaise sauce

Classic Eggs Benedict

This sauce is the star of Eggs Benedict. Drizzle 2-3 tbsp over poached eggs and English muffins, then top with crispy Canadian bacon. The tangy lemon and rich butter complement the savory ham perfectly.

Steamed Asparagus

For a simple yet elegant side, pour 1-2 tbsp over steamed asparagus. The sauce clings beautifully to the spears. I love adding a sprinkle of chopped chives for freshness.

Grilled Salmon

Hollandaise transforms grilled salmon into a restaurant-worthy dish. Spoon 2 tbsp over each fillet. The creaminess balances the fish’s natural oils. 💛

Roasted Vegetables

Drizzle over roasted broccoli, cauliflower, or Brussels sprouts. Use 1 tbsp per serving to add richness without overpowering. A pinch of cayenne in the sauce enhances the veggies’ earthy flavors.

Crab Cakes

Serve with crab cakes for a luxurious appetizer. Offer 1-2 tbsp per cake as a dipping sauce. The lemon in the hollandaise cuts through the richness of the crab.

Prime Rib

For a decadent twist, spoon 2-3 tbsp over slices of prime rib. The sauce adds a velvety texture that pairs wonderfully with the beef’s robust flavor. 🔥

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