Easy Hollandaise Sauce Recipe

This easy hollandaise sauce recipe is rich, buttery, and silky smooth, with a bright hint of lemon. You need just 5 ingredients and about 15 minutes, and I’ll show you how to keep it from splitting. Spoon it over Eggs Benedict, steamed asparagus, salmon, or steak.

Making hollandaise at home can feel intimidating, but once you get the hang of whisking it over gentle heat, it’s surprisingly easy. My tips below will help you get it right the first time, and fix it if it breaks.

What Is Hollandaise Sauce?

Hollandaise sauce is a classic French sauce made by whisking egg yolks and lemon juice over gentle heat, then slowly adding melted butter until it turns into a thick, creamy emulsion. It tastes rich and buttery, with a light tang from the lemon and a little warmth from cayenne. You can keep it classic or flavor it with herbs, mustard, or citrus.

Is Hollandaise a Mother Sauce?

Yes. Hollandaise is one of the five French mother sauces, along with béchamel, velouté, espagnole and tomato sauce. These sauces are the foundation for many others. Béarnaise, for example, is hollandaise flavored with shallots, tarragon, and vinegar.

This sauce is widely known as the crowning touch to Eggs Benedict, but it’s also a fabulous accompaniment to asparagus, Brussels sprouts, or a seared steak or fish. This sauce lends flavor and sophistication to any dish it graces.

Why You’ll Love This Hollandaise Sauce

• Rich, buttery flavor with a bright touch of lemon.
• Silky, creamy texture that clings beautifully to eggs and vegetables.
• Just 5 ingredients you probably already have.
• Ready in about 15 minutes, start to finish.
• Easy to customize with herbs, mustard, citrus or spice.

Hollandaise Sauce Ingredients

• Egg yolks: 4 large yolks thicken and emulsify the sauce. Save the whites for an omelet or meringues.
• Fresh lemon juice: 1 tablespoon adds brightness and balances the richness of the butter.
• Unsalted butter: 1 stick (½ cup), melted and still warm, gives the sauce its velvety body.
• Cayenne pepper: a pinch adds gentle warmth and a hint of color.
• Salt: a pinch brings all the flavors together.

How to Make Hollandaise Sauce

1. Whisk the yolks and lemon: In a stainless steel or glass bowl, whisk the egg yolks and lemon juice vigorously until the mixture thickens and roughly doubles in volume.
2. Set over simmering water: Place the bowl over a saucepan of barely simmering water, making sure the water doesn’t touch the bottom of the bowl. Keep whisking quickly so the eggs warm gently without scrambling.
3. Stream in the butter: Slowly drizzle in the warm melted butter while whisking constantly, until the sauce is thick, smooth, and glossy.
4. Season: Take the bowl off the heat and whisk in the cayenne and salt. If the sauce gets too thick, whisk in a few drops of warm water.
5. Keep it warm: Serve right away, or cover and keep it over very low heat, whisking occasionally, until you’re ready to serve.

Hollandaise Sauce Variations

• Citrus Infused Hollandaise: Substitute the lemon juice with other citrus fruits like orange, lime, or grapefruit to add fruity flavors to the sauce.
• Mustard Hollandaise: Stir in a teaspoon of Dijon mustard for a tangy kick and deeper flavor.
• Saffron Hollandaise: Infuse the melted butter with a pinch of saffron threads before adding it to the egg yolks, giving the sauce a beautiful golden color and a subtle floral taste.
• Habanero Hollandaise: if you enjoy spice, add a dash of habanero hot sauce or a pinch of ground habanero pepper to the sauce.
• Avocado Hollandaise: Puree a ripe avocado and whisk it into the sauce to create a vibrant green Hollandaise with a creamy avocado taste.
• Roasted Garlic Hollandaise: Roast a head of garlic until soft and fragrant, then squeeze the roasted cloves into the sauce for a mellow garlic flavor.
• Champagne Hollandaise: Substitute lemon juice with champagne or sparkling wine for a delightful and elegant twist.

Tips for Perfect Hollandaise

• Keep the heat gentle: The water should barely simmer. If the bowl gets too hot, lift it off the heat for a few seconds while you keep whisking.
• Add the butter slowly: Drizzle it in a thin stream so the yolks can absorb it and form a stable emulsion.
• Use warm, not hot, butter: Very hot butter can cook the yolks too quickly.
• Use fresh lemon juice: Bottled juice can taste flat or bitter.
• Season at the end: Add the salt and cayenne a little at a time and taste as you go.
• Fix a broken sauce: If your hollandaise separates, whisk a tablespoon of warm water (or a fresh egg yolk) in a clean bowl, then slowly whisk the broken sauce into it until it comes back together.

How to Store and Reheat Hollandaise

Hollandaise sauce is best served fresh. You can keep it warm for up to an hour in a thermos or in a bowl set over warm (not simmering) water, whisking now and then. Refrigerate leftovers in an airtight container for up to 2 days. To reheat, warm the sauce gently in a bowl over barely simmering water, whisking constantly and adding a few drops of warm water if it gets too thick. I don’t recommend freezing hollandaise because it separates when thawed.

What to Serve with Hollandaise Sauce

Hollandaise sauce pairs well with Eggs Benedict, asparagus, broccoli, salmon bites, vegetables, poached or grilled chicken, sandwiches, and burgers, making it a versatile, flavorful topping.

It’s also delicious spooned over a juicy grilled steak or garlic grilled shrimp skewers for an easy surf-and-turf dinner.

Hollandaise Sauce FAQs

How do I keep hollandaise from separating?

Keep the heat low, whisk constantly, and add the melted butter slowly. If the sauce starts to look greasy or thin, take it off the heat and whisk in a few drops of warm water.

Can I make hollandaise in a blender?

Yes. Blend the yolks and lemon juice, then slowly pour in hot melted butter with the blender running. It’s quicker, but the sauce won’t be quite as light and airy as the whisked version.

Can I make hollandaise ahead of time?

It’s best made just before serving, but you can keep it warm for up to an hour in a thermos or in a bowl over warm water.

Can I reheat leftover hollandaise?

Yes, gently. Warm it in a bowl over barely simmering water, whisking constantly. High heat or the microwave will split it.

Can I freeze hollandaise sauce?

I don’t recommend it. Freezing breaks the emulsion, so the sauce turns grainy and separates when thawed.

What’s the difference between hollandaise and béarnaise?

Béarnaise is made the same way, but you replace the lemon juice with a reduction of vinegar, shallots, and tarragon, so it tastes more herby and tangy.

More Homemade Sauces to Try

• Fry sauce
• Honey mustard
• Easy all-purpose barbecue sauce
• Taco sauce
• Chimichurri sauce
• Garlic butter with herbs
• Easy homemade lemon curd
• Homemade bolognese sauce

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