Classic hollandaise sauce has a reputation for being a little finicky, but I promise it doesn’t have to be that way. This super quick and easy hollandaise sauce recipe will give you a rich, creamy lemon sauce in just minutes, requiring just a sauce pan and whisk. It’s perfect for holiday mornings and cozy Christmas brunches, but simple enough for any weekend! This means you can enjoy this fantastic sauce anytime, no fuss required. Let me show you how it’s done.
“I’ve tried so many ways to make hollandaise sauce with little to no success. Just frustrated and wasting butter! I tried this recipe and it worked great! Thank you, thank you for solving my hollandaise sauce problem!!!!”
Alex Newman
My Stress-Free Hollandaise Sauce Recipe
If you’ve never experienced the magic of hollandaise sauce, let me try to describe it to you. This is a very simple savory sauce made with butter, egg yolks, lemon and salt. It has a smooth, velvety texture with just the right amount of bright lemon flavor to keep it from being too heavy. If you’ve ever had eggs benedict, it’s that dreamy yellow sauce drizzled on top. but it’s great a lot of Not just eggs benedict. I’ve shared some more delicious serving suggestions below!
Recipe Success Tips
- With heat reduced and slow. Making hollandaise sauce from scratch requires gentle cooking. Keep the heat over medium-low and stir constantly so that the eggs gradually thicken rather than scramble. If it feels like it’s heating too quickly, take the pot off the stove while stirring.
- Stirring is more important than speed. If the sauce curdles or looks grainy, it’s usually because the heat was too high or it wasn’t stirred enough. You can’t rush this. Steady stirring creates a smooth, creamy texture.
- If your sauce breaks, don’t panic. Take it off the heat and stir in the hot water a teaspoon at a time until it comes back together. If it gets a little thin, return it to Very Stir over low heat until thickened again.
- Best made fresh. This sauce tends to break apart in storage, which is why my recipe is intentionally made in small batches. For this reason, I recommend making it right before serving.
- Make a larger batch if necessary. The recipe below makes about ⅓ cup, or just enough for two people (about 3 tablespoons per person). If you want to make more, it’s just as easy. Just adjust the numbers in the “Servings” box in the recipe below and the ingredient quantities will adjust for you. The method is exactly the same, but the sauce may take a few more minutes to heat through while stirring.
- The blender method is one option. Some readers have shared that they like to use a blender to make hollandaise sauce. They do this by combining all the ingredients except the butter, then slowly adding the hot melted butter while the mixer is running. Comes together quickly with minimal effort. That said, I prefer my stovetop method because it gives me more control over the texture and final temperature of the sauce, which is important when you want it just right!
- Classics and variations. Traditional hollandaise sauce is made with egg yolks, butter and lemon juice, as I use in this recipe. I’ve seen vegan versions made with plant-based butter and thickened with ingredients like cashews or silken tofu, although I haven’t tested these methods myself. A cousin of hollandaise, mayonnaise is made with vinegar instead of lemon juice and finished with tarragon and shallots for a tastier, tangier herb sauce.
Print
add to favorites Go to favorites
Easy Hollandaise Sauce
#wprm-recipe-user- rating-15 .wprm- rating-star.wprm- rating-star-full svg * { fill: #343434; } #wprm-recipe-user- rating-15 .wprm- rating-star.wprm- rating-star-33 svg * { fill: url(#wprm-recipe-user- rating-15-33); }#wprm-recipe-user- rating-15 .wprm- rating-star.wprm- rating-star-50 svg * { fill: url(#wprm-recipe-user- rating-15-50); }#wprm-recipe-user- rating-15 .wprm- rating-star.wprm- rating-star-66 svg * { fill: url(#wprm-recipe-user- rating-15-66); } linearGradient#wprm-recipe-user- rating-15-33 stop { stop-color: #343434; } linearGradient#wprm-recipe-user- rating-15-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user- rating-15-66 stop { stop-color: #343434; }
equipment
-
brush
-
small saucepan
raw material
- 1 big Egg Separated, $0.16
- 1 spoon water $0.00
- ½ spoon lemon juice $0.03
- 4 spoon salted butter 57 grams, $0.46*
- ⅛ teaspoon Salt $0.01
- ⅛ teaspoon chili $0.02
instruct
-
Separate the eggs and place the yolks in a small saucepan. White wine can be saved and used in different recipes.
-
Add the water and lemon juice to the pan along with the egg yolks and stir until smooth (not yet heated).
-
Cut the butter into small pieces (about 1/4 tablespoon size) and add it to the pan with the egg yolks, lemon and water.
-
Place the pan over medium-low heat. Stir constantly as the mixture heats. First the butter will melt and then the mixture will start to get a little foamy. Finally, the sauce will thicken as the yolks begin to cook. Make sure to stir throughout for a light, smooth sauce. Once it thickens to the consistency of gravy, remove the pan from the heat.
-
Season the sauce with salt and cayenne pepper and drizzle the sauce over your favorite foods!
See here how we calculate recipe costs.
video
notes
Nutrition
How to make hollandaise sauce step by step photos
Collect all ingredients.
Separate eggs: Separate a large egg and place the yolks into a small pot (this is a 1 quart pot)
brush: Add 1 tablespoon water and 1/2 tablespoon lemon juice to the pan with the egg yolks, then whisk the egg yolks and lemon juice until smooth (do not heat the mixture at this point).
Add butter: Cut 4 tablespoons salted butter into small pieces (about 1/4 tablespoon size pieces). Cutting the butter helps it melt faster. Add them to the pan with the egg yolks, water and lemon juice.
hot: Place the pot over medium-low heat and stir constantly as the butter begins to melt.
Continue stirring as the mixture begins to heat. You’ll notice it starts to bubble…
Then, when the yolk starts to really cook, it thickens the sauce to a consistency similar to gravy. Make sure to stir throughout. It only takes 3-5 minutes for the sauce to thicken. Once the sauce thickens, remove from the heat.
Add seasonings: Season the sauce with about ⅛ teaspoon cayenne pepper and ⅛ teaspoon salt (or to taste).
Now, the rich and dreamy lemon curd is ready to eat. You did it! Drizzle this delicious sauce over all of your favorite foods!
How to use hollandaise sauce
As mentioned above, this creamy sauce is best known for serving with eggs Benedict, which I like to make with leftover baked ham during the holidays. Or for something a little extra special, try swapping out the ham for smoked salmon and topping it with poached eggs for an Eggs Royale (aka that super special breakfast I love to order for Christmas). This sauce is also great with roasted potatoes, or drizzled over sautéed asparagus, steamed broccoli, or other simple vegetables during the holidays or any time of year. Alternatively, try it poured over grilled salmon, crab or even steak. Hollandaise sauce is almost all butter, and I think we can all agree that butter tastes great with everything!
storage and heating
This sauce is quite rich, so you don’t need a lot. It also separates easily, which makes storing and reheating leftovers a little tricky. That’s why I chose to make this as a small batch recipe. Makes about ⅓ cup, just enough for two people, so you can enjoy it fresh without worrying about leftovers.
If you do have extra, transfer it to an airtight container and press a piece of plastic wrap directly onto the surface before placing the lid on. Store it in the refrigerator for up to 1-2 days. To reheat, heat gently on the stove over low heat, add a little hot water and stir as it heats to loosen it and help it come back together.
More Simple Sauce Recipes
Alabama White Sauce
Recipe $1.74/serving $0.15
Comeback sauce
Recipe $1.03/serving $0.21
Easy Buffalo Sauce
Recipe $1.76/serving $0.29
honey mustard sauce
Recipe $1.58/serving $0.26
Our Easy Hollandaise Sauce Recipe was originally published on 06/30/21.We’ve updated it to the best possible condition and republished it12/23/25.
The post Easy Hollandaise Sauce appeared first on Budget Bytes.