Hollandaise sauce is one of the five mother sauces of French cuisine, known for its creamy, buttery texture and tangy flavor. It’s a versatile sauce, often served over eggs Benedict, steamed asparagus, or grilled fish. Many home cooks shy away from making it, thinking it’s tricky, but this easy Hollandaise sauce recipe simplifies the process.
By following these step-by-step instructions, you’ll master a foolproof Hollandaise sauce that comes together in just 10 minutes. Say goodbye to store-bought versions and hello to restaurant-quality flavor at home!
Why You’ll Love This Easy Hollandaise Sauce
Only 10 minutes to make!
No blender required – made using a simple whisking method.
Rich, creamy, and buttery with a perfect balance of tanginess.
Great for meal prep – reheats well with the right technique.
Perfect for brunch, seafood, and veggies.
Ingredients for Easy Hollandaise Sauce
To make this classic sauce, you’ll need just six ingredients:
- 3 large egg yolks – The base of the sauce, adding creaminess and structure.
- 1 tablespoon water – Helps stabilize the yolks while cooking.
- 1 tablespoon lemon juice – Adds a bright, tangy flavor.
- ½ cup unsalted butter, melted – Creates the rich, silky texture.
- Pinch of salt – Enhances overall flavor.
- Pinch of cayenne pepper (optional) – Adds a subtle kick.
Ingredient Substitutions & Variations
Dairy-Free: Swap butter for ghee or a plant-based alternative.
More Tangy: Use white wine vinegar instead of lemon juice.
Spicier: Add a pinch of paprika or hot sauce.
How to Make Hollandaise Sauce – Step by Step
Step1: Prepare a Double Boiler
- Fill a small saucepan with 1-2 inches of water and bring to a gentle simmer over medium-low heat.
- Place a heatproof bowl (stainless steel or glass) over the saucepan, ensuring the bottom does not touch the water.
Step2: Whisk the Egg Yolks
- In the heatproof bowl, whisk together the egg yolks, water, and lemon juice until light and frothy.
- Keep whisking while the bowl sits over the simmering water (this prevents the eggs from scrambling).
Step3: Thicken the Mixture
- Continue whisking constantly for 2-3 minutes until the mixture thickens and doubles in volume.
- The consistency should be similar to a light custard.
Step4: Slowly Add Butter
- Remove the bowl from the heat.
- Slowly drizzle in the melted butter while whisking vigorously.
- Continue whisking until the sauce is smooth and emulsified.
Step5: Season & Serve
- Add a pinch of salt and cayenne pepper (if using).
- Taste and adjust seasoning if needed.
- Serve immediately or keep warm over a bowl of warm (not hot) water.
Pro Tips for the Best Hollandaise Sauce
Use Fresh Eggs – They create a better emulsion and richer flavor.
Control the Heat – If the eggs cook too quickly, they can scramble. Keep whisking!
Don’t Rush the Butter – Adding it slowly helps maintain the smooth, creamy texture.
Rescue a Broken Sauce – If it separates, whisk in 1 teaspoon of hot water to bring it back together.
Make It in a Blender – Blend yolks & lemon juice, then slowly pour in hot butter while blending.
Best Ways to Serve Hollandaise Sauce
Eggs Benedict – The ultimate brunch favorite!
Steamed Vegetables – Drizzle over asparagus, broccoli, or Brussels sprouts.
Grilled Fish – Perfect with salmon or tilapia.
Roasted Potatoes – Adds a rich, buttery flavor.
Steak & Eggs – A gourmet twist on a classic breakfast.
Nutritional Information (Per Serving)
- Calories: 220 kcal
- Fat: 23g
- Carbs: 1g
- Protein: 2g
- Sodium: 100mg
Storage & Leftovers
How to Store Hollandaise Sauce
- Refrigerate: Store in an airtight container for up to 2 days.
- Freezing? Not recommended, as the emulsion may break.
How to Reheat Without Splitting
- Gently warm over low heat, whisking constantly.
- Or reheat using a double boiler with 1 teaspoon of warm water.
FAQs – Common Questions About Hollandaise Sauce
Q: Can I make Hollandaise sauce ahead of time?
Yes! Store it in the fridge and reheat gently before serving.
Q: What can I use instead of butter?
Try ghee or olive oil for a dairy-free version.
Q: Why did my Hollandaise sauce separate?
Overheating or adding butter too quickly can cause separation. Fix it by whisking in a teaspoon of hot water.
Q: Is Hollandaise sauce gluten-free?
Yes! It contains no gluten ingredients.
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Homemade Hollandaise Sauce Recipe – Best Brunch Sauce
Description
Hollandaise sauce is one of the five mother sauces of French cuisine, known for its creamy, buttery texture and tangy flavor. It’s a versatile sauce, often served over eggs Benedict, steamed asparagus, or grilled fish. Many home cooks shy away from making it, thinking it’s tricky, but this easy Hollandaise sauce recipe simplifies the process.
By following these step-by-step instructions, you’ll master a foolproof Hollandaise sauce that comes together in just 10 minutes. Say goodbye to store-bought versions and hello to restaurant-quality flavor at home!
Ingredients
Scaleo make this classic sauce, you’ll need just six ingredients:
- 3 large egg yolks – The base of the sauce, adding creaminess and structure.
- 1 tablespoon water – Helps stabilize the yolks while cooking.
- 1 tablespoon lemon juice – Adds a bright, tangy flavor.
- ½ cup unsalted butter, melted – Creates the rich, silky texture.
- Pinch of salt – Enhances overall flavor.
- Pinch of cayenne pepper (optional) – Adds a subtle kick.
Ingredient Substitutions & Variations
Dairy-Free: Swap butter for ghee or a plant-based alternative.
More Tangy: Use white wine vinegar instead of lemon juice.
Spicier: Add a pinch of paprika or hot sauce.
Instructions
Step 1: Prepare a Double Boiler
- Fill a small saucepan with 1-2 inches of water and bring to a gentle simmer over medium-low heat.
- Place a heatproof bowl (stainless steel or glass) over the saucepan, ensuring the bottom does not touch the water.
Step 2: Whisk the Egg Yolks
- In the heatproof bowl, whisk together the egg yolks, water, and lemon juice until light and frothy.
- Keep whisking while the bowl sits over the simmering water (this prevents the eggs from scrambling).
Step 3: Thicken the Mixture
- Continue whisking constantly for 2-3 minutes until the mixture thickens and doubles in volume.
- The consistency should be similar to a light custard.
Step 4: Slowly Add Butter
- Remove the bowl from the heat.
- Slowly drizzle in the melted butter while whisking vigorously.
- Continue whisking until the sauce is smooth and emulsified.
Step 5: Season & Serve
- Add a pinch of salt and cayenne pepper (if using).
- Taste and adjust seasoning if needed.
- Serve immediately or keep warm over a bowl of warm (not hot) water.
Equipment
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Use Fresh Eggs – They create a better emulsion and richer flavor.
Control the Heat – If the eggs cook too quickly, they can scramble. Keep whisking!
Don’t Rush the Butter – Adding it slowly helps maintain the smooth, creamy texture.
Rescue a Broken Sauce – If it separates, whisk in 1 teaspoon of hot water to bring it back together.
Make It in a Blender – Blend yolks & lemon juice, then slowly pour in hot butter while blending.d Orzo – Easy Family Dinner
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Creamy Butternut Squash Sausage Pasta – Easy Dinner
Conclusion
Now that you know how to make the best homemade Hollandaise sauce, you can elevate your brunch, seafood, and vegetable dishes with ease!
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