Hollandaise Sauce
Hollandaise sauce is a classic creamy sauce that’s perfect for breakfast or brunch! This recipe is easy and no-fail. It takes just 5 minutes in a blender. Drizzle it on top of poached eggs, eggs Benedict, vegetables or several other recipes for a delicious finishing touch.
If you’ve had eggs Benedict before, you’ve probably encountered this rich and buttery sauce. It’s got the creamiest consistency and its flavors meld beautifully with ingredients such as eggs, asparagus, or salmon.
While this sauce may seem a bit on the fancy side, it’s actually very easy to make! But like many other emulsions, the fear that it will separate or not come together can be a bit nerve wracking. So today, I’ll walk you through the step by step on how to make perfect homemade hollandaise sauce.
How To Make Hollandaise Sauce
To make this recipe, simply heat up some butter (and it needs to be hot!) and stream it into the blended egg yolk mixture to create a velvety smooth sauce.
- Melt the butter in a microwave for about 1 minute until hot.
- Combine the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds.
- Slowly stream in the hot butter into the mixture as the blender is running.
- Pour the sauce into a small bowl and drizzle over your meal!
Hollandaise Sauce Ingredients
All you’ll need for this sauce are six ingredients. And you probably have them in your fridge and pantry already.
- Egg Yolks – 3 eggs
- Lemon Juice – 1 tablespoon
- Dijon – 1 teaspoon
- Salt – 1/4 teaspoon
- Cayenne Pepper – just a pinch
- Butter- 1/2 cup of melted butter
How To Fix Broken Hollandaise Sauce
The key to getting the consistency right all comes down to the hot melted butter. This recipe emulsifies butter into an egg yolk and lemon juice mixture. So you want to make sure you’re streaming in butter that’s hot enough (just melted won’t do).
But in the case that your sauce does break and becomes a speckled mess, don’t fret. Below are two methods to try that will help bring your sauce back to life.
- Blend 1-2 tablespoons of boiling hot water: As you’re blending, slowly add in the hot water and blend until the consistency is right.
- Add an extra egg yolk: While the blender is on, add an extra egg yolk with a teaspoon of hot water into the blender and blend until it becomes perfectly creamy.
Can You Use an Immersion Blender?
Yes, absolutely! If you have an immersion blender, add all of the ingredients except the hot butter. Turn the blender on (with it firmly planted on the bottom of the cup or jar) and slowly drizzle in the butter. It will start to emulsify and once you’ve poured in all the butter you’re done!
How To Store And Reheat Hollandaise Sauce
While this sauce is best served fresh, you do have the option of reheating it. But keep in mind that there could be a chance where your eggs will cook up a bit. So here are two options for reheating – just be cautious!
- Microwave: Place the hollandaise sauce in a glass bowl, and microwave it in 15 second increments. Repeat this process until your sauce is fully warmed up.
- Stove Top: Pour the hollandaise sauce into a pan over low heat. Add in a smidge of melted butter and water to re-emulsify and give it a smooth texture. Once it’s warmed up, pour the sauce back into a serving bowl.
More Classic Sauce Recipes
If you thought this recipe was simple, you won’t believe how easy it is make these other sauces. So skip the store-bought jars and opt to make fresh, homemade versions.
- Béarnaise Sauce
- Marinara Sauce
- Basil Pesto Sauce
- Balsamic Reduction
- Tahini Sauce
- Vegan Alfredo Sauce
Whip any of these up and you can get creative with recipes such as my sweet potato gnocchi with pesto or parsnip noodle chicken alfredo!
Hollandaise Sauce (Easy & No-Fail)
Recipe Video
Ingredients
- 3 egg yolks
- 1 tablespoon lemon juice , or more as desired for flavor
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- pinch of cayenne pepper
- 1/2 cup unsalted butter or ghee, or more for a thinner consistency, melted and hot
Instructions
- Melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Alternatively, you could heat it on the stove.
- Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
- With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified.
- Pour the hollandaise sauce into a small bowl and serve while warm.
Lisa's Tips
- I mention this above, but just to reiterate... your butter needs to be hot, not just melted. The recipe will not emulsify with luke warm butter.
- If you'd like more sauce, just add another yolk and up to another 1/2 cup of melted butter.
Can remaining sauce be stored or do I have to use it all once made?it just seems like a waste throwing that yummy sauce away…
It can be stored for one day – which I have instructions for written in the post :)
I just made this and it was sooooo easy and yummy – mine was a bit too salty when I tasted it, but balanced perfectly with the yolks when I ate it with my poached eggs and gluten free bread – thank you!!! I did make mine using a cheap hand blender and it was really easy and worked great
What are the ingredients in hollandaise sauce
You can find all the ingredients listed out in the recipe card :)
The recipe is a basic hollandaise sauce BUT the method and instructions and special tips for broken sauce get all the stars! Thank you for doing such a wonderful job of explaining what to do and why! I read all the instructions carefully and used an immersion blender, my sauce came out the perfect consistency BUT I realized I really don’t like that heavy of a tang from the lemon juice and mustard like some others have said. So I decided to blend in another egg yoke and then a bit of hot water like the instructions for if the sauce was broken, mellowed it nicely and maintained consistency! I suggest for those not wanting as tangy or lemon forward a sauce to perhaps cut the mustard (hee hee) or sub out some lemon juice for water. Or just do what I did and add more yoke and water, but then I had too much sauce (sweet!) I put the extra in fridge in a ziplock bag. Next day I just immersed the sealed bag in a bowl of hot tap water massaged the bag and refreshed the water once while cooking my eggs. The sauce got to perfect temperature this way, no overcooking, I could ignore it while doing other cooking and then I just cut the corner of the bag and doled it out. I recommend this method of reheating!
Thanks for the receipt
Great!!!
Donald L Masser-Smiley
Unfortunately this recipe has not worked for me at all. I used an immersion blender, which I would not recommend. The butter which was supposed to be hot! never emulsified and the sauce separated and even the additional yoke did not help. Before I tossed it I tried the flavor and the Dijon overpowered the flavor that I expected. So next time back to the blender, butter warm but not hot and no mustard but a tad of cream.
It also cocks into a three cornered hat the idea that you have to whisk slowly to prevent splitting!
For other British users not used to ‘cups’ as a measurement, I made this twice (for different reasons). The first time I used 150g. of butter to 3 egg yolks. For the second, 100g. of butter and 2 eggs. Both worked.
I did make this sauce, using a blender: no more whisking in a bowl over a pan of hot water for me!!
Excellent taste and texture. Very easy to make using a hand blender.
Perfect!!! Easy & wow…so perfect!! I bragged all night that I made the sauce myself.
Easy peasy recipe, prepared in a nanosecond. I used an old-time coffee mug and my immersion blender and couldn’t believe how simple this was to prepare… and yummy.
I found your recipe very easy and delicious. The reason I did not give it a higher rating is that you did not say how much sauce it yields – I am watching my cholesterol and what is one serving size?
Roasario, maybe just maybe you shouldn’t be eating a Egg Yolk and Butter-based sauce if you’re watching your cholesterol. Take your 4-star entitled self somewhere else.
Great recipe. Have made it twice now. I do a 1/3 batch and add a generous squirt of Sriracha Sauce. It’s enough for 2 people.
I accidentally made way to much can I freeze it or refrigerated it?
It’s best not freeze. But this can be stored for one day if anything.
Was great over asparagus we grilled tonight. I added a clove of garlic & black pepper. Super simple & def Wirth it!
Never even tasted this kind of sauce until today! My hubby grilled pork chops & asparagus for dinner. I’ve been wanting a good sauce to help me tolerate my veggies lol. I found this one & was kinda terrified bcuz I’ve heard how hard they are to not break. I subed black pepper & added a clove of garlic & gave it a whirl (literally) & it was soooo good 👍!! Topped the asparagus & grated some parm. Will definitely be making it again!!!! Thx for the tips too!
This really was so simple and definitely no fail. I will always use this recipe and method
So glad I tried it
Best hollandaise recipe ever! I’ve tried a few others and always managed to stuff them up so I haven’t attempted to make it in years – I wasn’t too confident about this one either but it turned out absolutely perfect! I used yellow mustard as I didn’t have Dijon and still absolutely delicious. Thank you!!!!
First time ever trying to make this. Was surprisingly easy and quick. And SOO good. I was worried because I hate Dijon mustard but you can’t even tell once everything is mixed together.
This really worked! I wowed my girlfriend with eggs benedict today. This really is just as easy as throwing a few things in the blender and giving it a whirl. I regret not covering the butter in the microwave like suggested- it didn’t just splatter, it exploded. If you’re reading this and haven’t tried the recipe yet, don’t forget to cover your butter.
Is the butter hot enough to “cook” the egg yolks? I get concerned about eating raw eggs. Your method is quick. I like it tangy, so I double the lemon. Thanks for the recipe (with warnings, tips, and best practices!)
Yes, it should be warm enough to temper the eggs.
I found this sauce to be runny and I followed it exactly.
Hi Kay – it sounds like your sauce didn’t emulsify properly. Make sure to read the tips above. :)
Delish!! Love putting this into the Bullet. I didn’t have cayenne BUT few drops of Tabasco did the trick!! Many thanks!!! Definitely double the recipe next time.
Very simple and delicious. Could not believe how quick easy it was to make. Use ghee instead of clarified butter.
ghee is clarified butter.
It worked out great, will use the method again except decrease the amount of lemon juice, it was a bit too sour. I didn’t mind the tang but it wasn’t the traditional taste of hollandaise with all the lemon
Can this be frozen? Or how long will it keep in the fridge? I read the article but maybe I missed it? Thank you for your help!
This cannot be frozen, but can be stored in the fridge for no more than one day.
I’ve cooked since I could reach the stove, but sauces have always been my weakness.
So it was with trepidation that I made your sauce. So easy and delicious! I used salted butter so I opted out of added sauce. Definitely my go to recipe. Thank you!
How many does this serve please
You can always find the amount of servings written in the recipe card :) But, this make about 4 servings.
Great recipe. Perfect consistency and tasted great. Used it for eggs Benedict and everyone loved it.
One issue I encountered was that it got too thick as I was adding the hot butter. I added a little warm tap water and it thinned out nicely.
Definitely keeping this recipe. Thanks.
This was the messiness way to make this sauce. Never again will I do it this way. Better off using a package mix or homemade in a saucepan.
lol. are you kidding me? it was by far the easiest/cleanest method i’ve ever come across. using a package mix isn’t hollandaise, and i’m pretty certain this recipe is a homemade recipe, and there is an option to use a saucepan to heat your butter. you’re crazy to think “this was the messiness way to make this sauce”.
Can you use salted butter as that’s all I have
This is better with unsalted. But, if that’s all you have – that’s fine.
Recipe was easy…but it doesn’t thicken or become quite as rich with the microwave trick
My wife loved it, although next time I would reduce the lemon juice and salt by half.
Going to make it tomorrow. Should I use room temperature egg yolks or from refrigerator?
Either will work, but you can bring it to room temperature if you have time :)
Your tip to fix “broken” Hollandaise worked miraculously! I panicked at the unsightly curdled mess ( I got distracted heating the butter and it separated), however, I added the extra yolk and a tiny bit of hot water and voila! a beautiful, creamy sauce emerged.
Thank-you!
Glad that little tricked worked out perfectly to fix your hollandaise sauce Catherine!
I used this today on my 15 min break and omg!!! The very best one I have tasted!!! I added more Cajun seasoning and less salt more lemon juice and a whole stick of butter. This is the best!
Glad your hollandaise sauce turned out perfectly :)
Amazing!! What a delight…great instructions and oh so easy! Thank you!
Wow! I’ve never made blender hollandaise sauce before and was pretty intimidated. I followed the directions to the “T” and to my delight, it was perfect!! It was so delicious! My child and I loved it! We had it with baked salmon and rice. I am saving the rest for the egg whites tomorrow! Thanks so much for a great recipe!
Yay, I’m happy you both enjoyed the hollandaise sauce, Robin!
This was so easy and came out perfect. I made sure my butter was very hot, I needed an oven mit to pour it into the blender. Eggs Benedict is my boyfriends favorite food so I made it for his birthday, he’s really honest and he said it was perfect and I thought so too. I was nervous because I’ve never even tried to make hollandaise sauce before and it seems kinda intimidating, but this really was perfect and took minutes.
For decades I’ve put Hollandaise sauce in the too-hard pile. I had Eggs Benedict at restaurants but never at home. I decided to give it a try over Christmas, and I had no idea it would be so easy! Thank you for this recipe – worked perfectly.
Mine came out very thin… tasted good but was about as thin as the butter I added.
Hi Sheri – it sounds like your hollandaise didn’t emulsify properly. Make sure to read my tips in the post above. :)
This recipe (followed to the T) tasted like buttered Dijon mustard. I had to dump it. Tasted NOTHING like Hollandaise Sauce.
The Dijon flavor shouldn’t be that strong. I’d double check and make sure you didn’t accidentally add 1 tbsp of mustard instead of 1 tsp. :)
One of the easiest and quickest Hollandaise Sauces yet. I would probably add more lemon next time as I like the tang it gives the sauce.
Didn’t get the thick consistency I’m used to getting when I cook it over the stove
I LOVE hollandaise sauce but dreaded having to make it. This was so easy to make and tasted delicious. I used two tablespoons of lemon juice because I like it with more tart lemon taste. I used my blender to make it as well. Turned out perfect. Will definitely be my go to recipe for hollandaise.
Yayyyyy at last hollandaise sauce success without any separation
I love this recipe.
I use it all the time and it has never failed.
very easy, turned out great. used an immersion blender.
So happy you enjoyed the hollandaise sauce, Pam!
This is fantastic. Thank you!
Great method for preparing Hollandaise. I prefer a little more lemony flavor, so I would increase the lemon juice to 2 Tablespoon.
I used an electric mixer to make mine. It was quite runny to start with but I just kept beating it and it turned out perfect!