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Hollandaise Sauce

Hollandaise sauce is a classic creamy sauce that’s perfect for breakfast or brunch! This recipe is easy and no-fail. It takes just 5 minutes in a blender. Drizzle it on top of poached eggs, eggs Benedict, vegetables or several other recipes for a delicious finishing touch.

Hollandaise sauce in a small grey bowl.

If you’ve had eggs Benedict before, you’ve probably encountered this rich and buttery sauce. It’s got the creamiest consistency and its flavors meld beautifully with ingredients such as eggs, asparagus, or salmon.

While this sauce may seem a bit on the fancy side, it’s actually very easy to make! But like many other emulsions, the fear that it will separate or not come together can be a bit nerve wracking. So today, I’ll walk you through the step by step on how to make perfect homemade hollandaise sauce.

How To Make Hollandaise Sauce

To make this recipe, simply heat up some butter (and it needs to be hot!) and stream it into the blended egg yolk mixture to create a velvety smooth sauce.

  1. Melt the butter in a microwave for about 1 minute until hot.
  2. Combine the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds.
  3. Slowly stream in the hot butter into the mixture as the blender is running.
  4. Pour the sauce into a small bowl and drizzle over your meal!

Hollandaise Sauce Ingredients

All you’ll need for this sauce are six ingredients. And you probably have them in your fridge and pantry already.

  • Egg Yolks –  3 eggs
  • Lemon Juice –  1 tablespoon
  • Dijon –  1 teaspoon
  • Salt –  1/4 teaspoon
  • Cayenne Pepper – just a pinch
  • Butter-  1/2 cup of melted butter

Hollandaise sauce ingredients in a blender.

How To Fix Broken Hollandaise Sauce

The key to getting the consistency right all comes down to the hot melted butter. This recipe emulsifies butter into an egg yolk and lemon juice mixture. So you want to make sure you’re streaming in butter that’s hot enough (just melted won’t do).

But in the case that your sauce does break and becomes a speckled mess, don’t fret. Below are two methods to try that will help bring your sauce back to life.

  • Blend 1-2 tablespoons of boiling hot water: As you’re blending, slowly add in the hot water and blend until the consistency is right.
  • Add an extra egg yolk: While the blender is on, add an extra egg yolk with a teaspoon of hot water into the blender and blend until it becomes perfectly creamy.

Can You Use an Immersion Blender?

Yes, absolutely! If you have an immersion blender, add all of the ingredients except the hot butter. Turn the blender on (with it firmly planted on the bottom of the cup or jar) and slowly drizzle in the butter. It will start to emulsify and once you’ve poured in all the butter you’re done!

Making hollandaise sauce in a blender.

How To Store And Reheat Hollandaise Sauce

While this sauce is best served fresh, you do have the option of reheating it. But keep in mind that there could be a chance where your eggs will cook up a bit. So here are two options for reheating – just be cautious!

  • Microwave: Place the hollandaise sauce in a glass bowl, and microwave it in 15 second increments. Repeat this process until your sauce is fully warmed up.
  • Stove Top: Pour the hollandaise sauce into a pan over low heat. Add in a smidge of melted butter and water to re-emulsify and give it a smooth texture. Once it’s warmed up, pour the sauce back into a serving bowl.

Hollandaise sauce dripping off a spoon.

More Classic Sauce Recipes

If you thought this recipe was simple, you won’t believe how easy it is make these other sauces. So skip the store-bought jars and opt to make fresh, homemade versions.

Whip any of these up and you can get creative with recipes such as my sweet potato gnocchi with pesto or parsnip noodle chicken alfredo!

Hollandaise sauce dripping off a spoon.
4.95 from 52 votes

Hollandaise Sauce (Easy & No-Fail)

Prep Time: 5 mins
Total Time: 5 mins
Servings: 4 servings
Author: Lisa Bryan
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Hollandaise sauce is a classic creamy sauce that's perfect for brunch and comes together with 5 simple ingredients. It's easy and foolproof in a blender! Watch the video above to see how I make it.


  • 3 egg yolks
  • 1 tablespoon lemon juice , or more as desired for flavor
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • pinch of cayenne pepper
  • 1/2 cup butter or ghee, or more for a thinner consistency, melted and hot


  • Melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Alternatively, you could heat it on the stove.
  • Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
  • With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified.
  • Pour the hollandaise sauce into a small bowl and serve while warm.

Lisa's Tips

  • I mention this above, but just to reiterate... your butter needs to be hot, not just melted. The recipe will not emulsify with luke warm butter.
  • If you'd like more sauce, just add another yolk and up to another 1/2 cup of melted butter.


Calories: 249kcal, Carbohydrates: 1g, Protein: 2g, Fat: 27g, Saturated Fat: 16g, Cholesterol: 207mg, Sodium: 369mg, Potassium: 15mg, Sugar: 1g, Vitamin A: 904IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 1mg
Course: sauce
Cuisine: American
Keyword: hollandaise sauce, how to make hollandaise sauce
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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129 comments on “Hollandaise Sauce”

  1. A thoroughly acceptable quick and easy hollandaise, thank you for posting

  2. Very fast, delicious recipe! Have made it several times now. It always comes our smooth, silky and people rave about the fantastic flavor. Love that I can use my immersion blender. Thanks for the tip on the butter needing to be extremely HOT. PERFECTION,

  3. Not as enamored with this recipe as other readers. I don’t like eating raw eggs, plus it was too thin. I like a thicker hollandaise sauce that cooking of the egg yolks provides.   And without the mustard, it doesn’t have a great flavor. I’ll stick to my other recipes.

    • Hi Anita – this should definitely be thick, so it sounds like your hollandaise didn’t properly emulsify. Make sure to check my tips in the blog post for that. And this recipe does have mustard, you can see one teaspoon of Dijon mustard is listed in the recipe card above.

  4. Excellent and super quick recipe. 

  5. This morning was my first attempt at eggs Benedict and I used your hollandaise sauce and it turned out wonderfully. Thank you for your recipe

  6. Made this this morning and it turned out in my keto diet as well! I think next time I will not use salted butter and will add a little more dijon, as a like my hollandaise sauce to have a little bite to it.

  7. Amazing flavor and so easy! It really is no fail!!

  8. I tried to give this recipe a 5 star, but was having difficulty in pressing the 5th one. I’ve only used this particular method to make this sauce once, but have made it the more traditional way a few times. But I know for sure, I will never go back to the traditional way.  This way is so much easier and quicker. Oh, and also so delicious. 
    Thank you for sharing. 

  9. As a chef who made hollandaise every single day, this is horrifying. Blender instead of a whisk? Not actually cooking the yolks? No clarified butter? Reheated hollandaise?!?!?! Blegh. Hollandaise doesn’t reheat. And if it does, you made it wrong the first time and didn’t cook your yolks. This article is full of misinformation. Hollandaise is hard to make well and a true hollandaise can’t be made in a blender.

    • Hi Chris – Obviously the numerous positive reviews would disagree with you. ;) There can be many different ways to make a recipe, and while this version may not be your preference (totally fine), it certainly works for many people. Also, the boiling butter most certainly cooks the yolks. Have a wonderful day!

      • Thanks a lot, Lisa. How am I supposed to win my Michelin Star now? My family and friends are going to be very disappointed when I break the news to them at brunch. What’s next? BOXED spaghetti?!

        This recipe was so quick and easy with my immersion blender that I can make eggs benedict on a week day before work. The texture is right, the flavors are right, my family is happy – that’s all that matters. Thanks for sharing!

      • Hi Don- Happy to hear this recipe came together easily and everyone enjoyed it!

  10. Thanks for this recipe!

    This is definitely less time consuming/easier than the double boiler method, BUT the double boiler seems to give a silkier/smooth consistency. The blender method is a little more sticky/thick, but the taste is good. I omitted the Dijon mustard and added paprika and garlic powder.

    For your nutrition information, what is the serving size that equates to 294 kcals? Is it one tablespoon of sauce that equals 294 kcals?

    • I’m happy you loved this easy version of hollandaise sauce! For the nutrition info, the serving size is approximately 3 tablespoons. A good drizzle on poached eggs or other breakfast options.

  11. Wow, you took all the hard work out of that!! Absolutely beautiful