This Easy Hollandaise Sauce recipe is creamy with butter and rich with egg yolks. It is fresh with lemon juice and has a cayenne kick. Mix this perfect combination of flavors up in a blender in under 15 minutes for a quick and easy sauce to pair with your veggies, fish, steak, eggs, and more!
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!
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!
Recipe 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!
Recipe FAQ's
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.
Yes, you can serve this sauce warm or cold, whichever you prefer!
Store in an airtight container in the fridge for 1-2 days.
More delicious sauces
- The Best Remoulade Sauce
- Carolina Mustard BBQ Sauce
- Alabama White BBQ Sauce
- Homemade Aioli
- Tzatziki Sauce
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Easy Hollandaise Sauce
Ingredients
- 4 egg yolks
- 1 Tablespoon lemon juice
- ½ teaspoon dijon mustard optional
- Pinch of cayenne pepper optional
- Pinch of salt
- ½ 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.