Alice Rose Hollandaise has a reputation for being temperamental, and it’s not entirely undeserved — this is a sauce that splits easily if the heat isn’t controlled carefully.
This recipe uses a bain-marie and a slow, steady drizzle of warm butter to keep everything emulsified from start to finish, with a couple of built-in fixes if things do start to go wrong.
Once you’ve made it a few times, the whole thing takes about ten minutes and stops feeling risky at all.
Why Controlling the Heat Is the Real Skill Behind Hollandaise Sauce
Hollandaise is an emulsion of egg yolks and butter, and emulsions are only stable within a certain temperature range.
Too much heat and the egg yolks scramble, breaking the sauce into curdled lumps; too little heat and the sauce won’t thicken at all.
Whisking the egg yolks over a bain-marie, rather than direct heat, gives far more control, since the water underneath moderates the temperature and prevents sudden spikes.
Adding the warm melted butter in a slow, steady drizzle while whisking constantly is equally important. Butter added too quickly overwhelms the egg yolks before they’ve had a chance to properly absorb and emulsify it, which is one of the most common reasons a hollandaise splits partway through.
Ingredients for Gordon Ramsay Hollandaise Sauce
- 3 large egg yolks
- 1 tbsp water
- 1 tbsp lemon juice
- 175g unsalted butter, melted and kept warm
- Pinch of cayenne pepper
- Salt, to taste
How to Make Gordon Ramsay Hollandaise Sauce — Step by Step
Step 1 — Set Up a Bain-Marie
Bring a small pan of water to a gentle simmer. Place a heatproof bowl over the top, making sure the base doesn’t touch the water.
Step 2 — Whisk the Egg Yolks
Add the egg yolks, water and lemon juice to the bowl. Whisk continuously over the gentle heat for 3–4 minutes, until pale, thickened, and roughly doubled in volume.
Step 3 — Add the Butter Gradually
Remove the bowl from the heat briefly. Begin adding the warm melted butter in a very slow, steady drizzle, whisking constantly, allowing each addition to fully combine before adding more.
Step 4 — Continue Whisking
Once about half the butter has been incorporated, you can add the rest slightly faster, still whisking continuously, until all the butter is added and the sauce is thick and glossy.
Step 5 — Season and Finish
Whisk in the cayenne pepper and season with salt to taste.
Step 6 — Serve Immediately
Use straight away, as hollandaise doesn’t hold well once made and is best served fresh.
My Top Tips for the Best Gordon Ramsay Hollandaise Sauce
Whisk over a bain-marie rather than direct heat, as this gives far more control and reduces the risk of the eggs scrambling.
Add the butter slowly, especially at the start, since pouring it in too quickly overwhelms the egg yolks before they’ve emulsified properly.
If the sauce starts to split, whisk in a teaspoon of cold water immediately, which can often bring the emulsion back together.
Keep the butter warm but not hot, as butter that’s too hot can cause the same splitting problem as adding it too quickly.
Make this sauce as close to serving time as possible, since it doesn’t reheat well and is at its best used fresh and warm.
Serving Suggestions
Serve over eggs Benedict, poached fish, or steamed asparagus. It’s also the classic pairing for eggs Florentine, spooned generously over the top just before serving.
How to Store Gordon Ramsay Hollandaise Sauce
In the fridge: Not recommended for longer storage, as the emulsion is unstable and tends to split once fully cooled and reheated. Use within an hour of making, kept warm rather than refrigerated.
In the freezer: Not suitable for freezing. The sauce will split completely once frozen and thawed.
Gordon Ramsay Hollandaise Sauce Recipe
Ingredients
Method
- Set up a bain-marie with gently simmering water.
- Whisk egg yolks, water and lemon juice over the heat 3–4 minutes until thickened.
- Drizzle in warm butter slowly, whisking constantly.
- Continue until all butter is incorporated and sauce is thick and glossy.
- Whisk in cayenne, season with salt.
- Serve immediately.
Notes
Frequently Asked Questions About Gordon Ramsay Hollandaise Sauce
Why did my hollandaise split?
This is usually from adding the butter too quickly, or from the heat being too high at some point during whisking. Whisk in a teaspoon of cold water immediately, which can often bring a split sauce back together.
Can I make this sauce ahead of time?
It’s best made close to serving, as it doesn’t hold or reheat well. If you must make it slightly ahead, keep it in a warm (not hot) place, such as over a pan of warm water, and whisk occasionally.
Can I use a blender instead of whisking by hand?
Yes — blend the egg yolks, water and lemon juice briefly, then drizzle in the warm butter slowly with the blender running, which gives a similar result with slightly less risk of splitting.
What can I do if my sauce is too thick?
Whisk in a teaspoon of warm water at a time until it loosens to the consistency you want.
