Don’t be intimidated by this classic French sauce! Our easy Hollandaise Sauce recipe tastes just like the original version except it is made in the blender in about 5 minutes and without the worry of curdling or breaking the sauce!
If you are someone who always orders eggs benedict when you go out for brunch but have never made it yourself because of being intimidated by homemade hollandaise sauce, this recipe is meant to solve those breakfast woes! Everybody loves the creamy, buttery flavor and rich, velvety texture of hollandaise sauce but nobody wants to make it because it sounds overwhelmingly tricky to get right! But my version is foolproof and takes all of the worry out of this comforting, classic French sauce. No whisking involved.
Elevate your brunch with Homemade Hollandaise Sauce
Amp up your brunch or dinner game with a sauce that everybody will think you have slaved over, even if it only took a few minutes and a blender. This is one of those easy ways to “elevate” any meal and take it from good to great!
Despite Hollandaise Sauce having the name “Holland” in it, it is well known that this classic sauce originated in France and was known for its creaminess and buttery taste. It accompanies four other legendary sauces known as the “mother sauces”.
Traditionally it is made in a double boiler or a saucepan, but it’s just as delicious and so much simpler to make it in a blender!
This simple sauce is so versatile and delicious on so many different things. Some of my favorite dishes to serve it with are Smoke Salmon and Scrambled Eggs, Oven Roasted Broccoli, 15 minutes Pan Seared Salmon, Oven Roasted Asparagus, and of course the classic Eggs Benedict!
What is Hollandaise Sauce?
Hollandaise sauce is a velvety, indulgent delight in the world of sauces. It’s a smooth, buttery sauce crafted from a mix of butter, egg yolks, and a splash of lemon juice or vinegar. This creamy concoction adds a luxurious touch to dishes like Eggs Benedict and veggies, giving them that extra oomph of flavor and richness.
Hollandaise Ingredients
- Egg yolk: To give the sauce its rich flavor.
- Dijon Mustard: Just your regular dijon mustard is all you’ll need here. This will add extra creaminess and flavor.
- Lemon Juice: Fresh squeezed is my favorite, but you can also use pre-squeezed lemon juice also.
- Cayenne Pepper: A little kick makes this sauce delicious, but is definitely optional if you’re not into spicy.
- Salt: Everything needs a little salt! Especially sauces and dips!
- Butter: I like to used salted butter. You’ll want your butter very hot to make this recipe work.
How to Make Hollandaise Sauce
- Combine ingredients and blend. Combine everything, except for the butter, in a blender. Blend just until it is smooth.
- Melt and add butter. Melt the butter in the microwave and then slowly drizzle over the mixture while the blender is running at low speed. It needs to be really, really hot so that it actually cooks the egg yolks and thickens the sauce.
- Taste and enjoy! Adjust the seasoning if you need too and then enjoy with your favorite dish!
Hollandaise Sauce Recipe Tips
- Melted Butter: Ensure the butter is hot but not scalding. Melt it in a separate container and keep it warm before adding it gradually to the blender.
- Temperatures: Start with room temperature egg yolks. Warm them slightly by placing the bowl in warm water for a few minutes if they’re straight from the fridge.
- Blending Technique: Drizzle the hot butter slowly into the running blender with the egg yolks. This gradual addition helps in emulsification and prevents separation.
- Blend Immediately: After adding all the butter, blend for a few more seconds to ensure a smooth and creamy consistency.
- Seasoning and Flavor: Add lemon juice, salt, and any other desired seasonings after blending. Taste and adjust accordingly for a balanced flavor.
- Serve Promptly: Similar to the stovetop version, serve the blender hollandaise immediately for the best taste and texture.
How to serve this Easy Hollandaise Sauce
Hollandaise sauce is versatile and adds a rich, buttery flavor to various dishes, making it a delightful addition to many meals! Here are some of our favorite ideas for how to serve it:
- Eggs Benedict: A classic! Add over poached eggs and Canadian bacon or smoked salmon atop an English muffin for a luxurious breakfast or brunch.
- Asparagus: Steam or roast asparagus spears and generously coat them with hollandaise sauce for an elegant side dish.
- Fish or Seafood: Serve alongside grilled or poached fish, such as salmon or halibut, to add a creamy, tangy flavor.
- Vegetables: Pour over steamed or roasted vegetables like broccoli, cauliflower, or Brussels sprouts to elevate their taste.
- Potatoes: Jazz up roasted or boiled potatoes by drizzling hollandaise sauce over them, creating a flavorful twist.
- Sandwiches or Burgers: Use as a unique condiment for sandwiches or burgers. It can add a gourmet touch to a variety of options, especially ones with chicken or turkey.
Can Hollandaise Sauce be served cold?
Yes, you can serve this sauce warm or cold, whichever you prefer!
How to store leftover Hollandaise
Store in an airtight container in the fridge for 1-2 days.
How to reheat Hollandaise
You can make this sauce a few days in advance and keep it in the fridge. To reheat, do NOT microwave, which will cook and curdle the eggs. Instead, place the jar of hollandaise sauce in a bowl of very hot water and let it sit, stirring occasionally until heated through. You may need to replace the water if it cools too much.
More like this Hollandaise Sauce:
Did you make this recipe?
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Easy Hollandaise Sauce
Ingredients
- 4 egg yolks, room temperature
- 1 Tablespoon lemon juice
- 1/2 teaspoon dijon mustard (optional)
- Pinch of cayenne pepper (optional)
- Pinch of salt
- 1/2 cup salted butter, melted and very hot
Instructions
- Combine egg yolks, dijon mustard, lemon juice, cayenne pepper, salt, and pepper in a blender. Blend for 10-15 seconds until smooth.
- Melt the butter in the microwave. Slowly drizzle the very hot melted butter into the egg yolk mixture while the blender is running on low speed. The sauce should begin to thicken immediately.
- Taste and adjust seasoning, if needed, then transfer the sauce to a serving container or jar. Serve immediately or keep warm by placing the serving container into a large bowl filled with hot water, but be careful not to get any in your sauce.
Notes
- Make-ahead: You can make this sauce a few days in advance and keep it in the fridge. To reheat, do NOT microwave, which will cook and curdle the eggs. Instead, place the jar of hollandaise sauce in a bowl of very hot water and let it sit, stirring occasionally, until heated through. You may need to replace the water if it cools too much.
Nutrition
Recipe and method adapted from The Modern Proper and The Food Charlatan.
Hi! I love the taste of this (and how easy it is!!), however I don’t know if I got my butter hot enough because it’s a bit runny. Any tips for getting it thicker after the butter has been poured in? Are there any remedies or would I need to start over?
If it’s too runny my recommendation would be to switch to a bain marie, which is just putting the hollandaise sauce in a heat-safe glass bowl nestled over simmering water on the stove. Cook and stir until the hollandaise sauce thickens to how you like it. Alternatively, you could try adding a little flour or cornstarch to help thicken it but I haven’t actually tried that myself.
This is the best Hollandaise sauce we’ve ever made! Thank you Amy for this great recipe!
It’s our new go to recipe and was so wonderful with our Eggs Benedict for Mother’s Day breakfast!