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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.
4.94 from 104 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 unsalted 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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269 comments on “Hollandaise Sauce”

  1. If you want just 1 perfect recipe for Hollandaise Sauce to make from memory in minutes, THIS IS IT! So simple & delicious. Was making Grouper Oscar, pan sautée fresh grouper, w asparagus & king crab. Running late, didn’t want to go thru trouble of a making usual double boiler recipe, & found this; had perfect Hollandaise in minutes! Added ingredients to increase recipe by 50% & it was fine. Had extra leftover & used it 2 days later for another dish, reheated beautifully. Thank you, this is now my forever Hollandaise recipe. 5 Stars!

  2. How much sauce does this recipe yield?

  3. First time making, turned out awesome! Thank you! How long does it keep for?

  4. Just another recipe I never thought I’d be able to make for myself. Hollandaise was always a rare treat I’d get from restaurants. This was pretty easy and I am so glad I tried it. It really was a no fail result for me. I have even reheated some of the leftover sauce (on low, stirred continuously) and had great results. I will be excited to one day use this recipe for a brunch. 

  5. Can you do this recipe without a blender??

  6. Amazing! I wasn’t expecting it to work and it surprised me. Really creamy texture and a pleasant taste. I had it with some salmon and it was great!

    Just a question: could you do this with olive oil instead of butter?


    • Hi Toni – I’m happy you loved the hollandaise sauce! No, I wouldn’t recommend it with olive oil. Not only would it likely not emulsify, it would completely change the flavor profile. If you’re lactose-intolerant you could use ghee though.

  7. I made this sauce this morning and it was delicious and so easy! But a little concerned that the egg yolks don’t reach 149 degrees….not sure how safe the recipe is. 

  8. I have never made hollandaise sauce before. But my family asked if I could try for Christmas Day breakfast because they want crab cake eggs Benedict. Let me tell you that this was so easy and delicious. They said it was the best hollandaise they ever tasted. So we had it again 2 days later. It was even more delicious. Definitely will be making again and again. Thankyou very much for sharing this recipe.

  9. Tasted great! First hollandaise I didn’t mess up :) thanks

  10. Delish! I added regular black pepper and this was so tasty.

  11. Butter was so hot, the egg yolk started cooking! It made the hollandaise look chunky and unappealing.

    • Hi Jonathan – you shouldn’t have any issues with the egg yolk curdling as long as the blender is turned on while slowly adding the hot butter. If you add the hot butter to the eggs while they’re stationary, you’ll definitely have curdling. Hope your next try comes out better!

  12. Can this be made the night before?

    • Hi Annie – this recipe is best when it’s served fresh. But, you do have the option of re-heating it. You can see how to do it written in the post :)

  13. Easy peasy and oh so yummy! We’ve been missing restaurant eggs benedict but between this sauce recipe and the Downshiftology poached egg recipe, we can make excellent eggs benedict at home! Try it – you won’t be disappointed. Looking forward to more of Lisa’s techniques and recipes!

  14. Have tried many times, but have never been able to successfully make hollandaise – until today! Came out perfect, thanks to this recipe and all the helpful tips. Never thought to use a blender before and it makes suuuuuch a difference. Thank you! :)

  15. This came out perfect! And so easy! The Dijon makes it. Thank you! 

  16. Hi can you use hand blender?

  17. Looks delicious ! 😍 can we use ghee instead of butter ?

  18. Turned out Puuuuuurrrrrfect! 

  19. Such a brilliant recipe – thank you for sharing it! Have made it twice now & it came out perfectly each time! This last time I added a splash of truffle oil and it was amazing over a spinach & mushroom eggs benedict :)

  20. This is a great recipe. Didn’t have blender so used whisk while my wife drizzled in the butter worked really well but blender is probably better. I used the extra butter and only half the dijon mustard. Next time I won’t use salt. Plus don’t make this too far ahead of serving it has a tendency to set up

  21. Great recipe that made enough so that I didn’t have to double it to have enough. Keeping this recipe.

  22. Perfect, so quick and easy. Thanks you made our breakfast!

  23. Can you make this the day before and if so do you heat it up again?
    Thank you!

  24. So delicious and easy!  

  25. How hot, in degrees F, does the butter have to be? 180? 212? hotter than 212?

  26. I just did it and it was easy and delicious ….

  27. This was absolutely hands down the best Hollandaise ever! I did use half of the dijon mustard though.My family said they never had better hollandaise on their Eggs Benedict then any restaurant!… If you want it warm don’t put directly on stove put it in a pan or pyrex measuring cup and heat it with boiling water ( like a double boiler and stir) I made the mistake of doing this and the egg started to scramble but then I put some boiling hot water and put it back in the bullet (I don’t have a blender) it was perfect once again.For a tip from a french chef long ago, I put some chopped Tarragon when it was heating…Amazing! Thank you for this fantastic recipe!

  28. Can this be made without lemon juice? How would you go about that? 

    • Hi Ambrosia – yes, you can omit the lemon, but I don’t recommend it. It would essentially just be a creamy butter sauce at that point. I think the lemon is important in hollandaise sauce.

  29. Perfection! It was the best I have ever had anywhere. My only change was just a drop of Dijon (squeeze bottles accommodate that) and a few drops more of lemon juice. Thanks much!!

  30. Hi! We do breakfast in our church cafe every Sunday for about 50-60 people.. can I make that much of this at 1 time and will it keep in a crock pot for a couple hours?

    • Hi Christine – I haven’t tried making a whole blenderful of this, but it’s worth a shot! If it turns out, yes, it will keep in a crock pot for a couple of hours. I’ll keep my fingers crossed for you!

  31. This is a perfect recipe!!! Dead easy and super tasty! I browned the butter a bit, just to try it, because browned butter is freakin’ awesome, and it added a whole other dynamic to the sauce. I highly recommend it! Thanks for this recipe!