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.
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.
- Melt the butter in a microwave for about 1 minute until hot.
- Combine the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds.
- Slowly stream in the hot butter into the mixture as the blender is running.
- 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
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!
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.
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.
- Béarnaise Sauce or Beurre Blanc Sauce
- Marinara Sauce
- Basil Pesto Sauce
- Balsamic Reduction
- Tahini Sauce
- Vegan Alfredo Sauce
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!
Description
Video
Ingredients
- 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
Instructions
- 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.
Nutrition
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I haven’t made Hollandaise sauce in years so I was a bit nervous but this sauce was simple and amazing!! I did it exactly as called except doubled the lemon juice to 2 tbs as we love lemon. It was perfect!! Smooth and creamy! Thank you so much for a perfect easy recipe!
Glad your hollandaise sauce turned out perfectly Lynn :)
The Dijon and lemon is super over powering. I’m wondering if I did something wrong, but I double checked my measurements and everything …. Not sure what happened!
Hi Chris – as hollandaise sauces go, this version is actually light on the lemon juice. But as everyone has a different taste preference, you might prefer using just a little less lemon next time. :)
Oh my! This is great stuff. I followed this recipe to a tee, and was so impressed. Just like it says, very easy. I had been looking for a good sauce to serve with grilled salmon. Finally found it. I made this sauce to accompany grilled salmon and asparagus this evening. It worked so well with both of these. What a great combo! I really appreciate your posting such an easy and wonderful recipe!
Glad this hollandaise sauce ended up being a success Randy!
Absolutely gorgeous so easy perfect first time attempt
Thankyou
Happy to hear your first attempt at Hollandaise sauce was a win!
I’m not entirely sure what happened here. followed the recipe step by step and found that it came out pretty thin and very sour.
I improvised and added a bit of corn starch and 2 table spoons of nutritional yeast, it gave me the perfect consistency and exactly the flavor I was looking for.
Hi Nicole – if it came out thin, it sounds like it didn’t emulsify properly. But I’m glad you got it to work out to your liking in the end!
Amazingly simple and absolutely delicious! Wanted to do something special for my wife for Valentine’s Day and Hollandaise sauce over steamed asparagus seemed like the right thing to do. Will keep this in my arsenal as she also loves eggs Benedict and this was so easy and quick to do.
Can’t beat homemade breakfast to spread the love! Glad this meal turned out well :)
I may have not blended enough. My sauce was thin.Still used it, was thin but delicious.
Excellent!
This was so good and so easy. I don’t think I will ever buy one of those packets again.
Glad you enjoyed this one Ella!
Just made this for breakfast. It turned out great!!
Glad this recipe was a success!
Most amazing sauce. So easy to make. We really enjoyed it with our breakfast
Glad you enjoyed this recipe Kate!
The texture and consistency was amazing. Especially considering I’ve only ever made hollandaise from the powder you buy and the store. However, I think next time I’ll have the Dijon because it definitely overpowered the flavor of this sauce. When on top of my Benedict, it was less noticeable, but I think a half tsp would make it less overpowering.
This turns out perfectly! If you want a delicious hollandaise, USE THIS RECEIPE!! <3
Glad this recipe was a success!
Could you use an emulsion blender for this? Would really like to make homemade sauce so I know what is in it.
Hi Lynn – 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!
How do I thickened the sauce
Hi Tommy – the sauce will thicken naturally, as the eggs emulsify with the butter.
This sauce turned out amazing! My crab cake Benedict was very happy! I added about 1/4 tsp more lemon and will make this my go to from now on! Thanks for sharing!
Wonderful! I’m so happy you enjoyed it. And crab cake benedict sounds amazing!
Followed the recipe to a T and it came out much too salty
Hi Avi – it sounds like you may have used salted butter. I recommend using unsalted butter for this recipe.
This sauce is amazing!!!! It was my first attempt at make eggs benedict and this turned out better than any i have ever had. The only blender i own is one of those powerful personal blender that closes all the way so i was worried that not slowly pouring the butter would be an issue. I blended the first ingredients, then poured half the hot butter and blended, poured in the rest and blended and hoped for the best. It turned out beautiful and creamy. Thank you
Wow, I’m happy to hear your first eggs Benedict was a success with this recipe!
Maybe a dumb question. But can I use my kitchen aid mixer instead of a blender?
Hi Karlee – unfortunately, no. You’ll need a blender for this recipe.
Failed. Used half the ingredients, maybe it’s that, but it was just an oily mess, didn’t come together at all :((( breakfast went out without sauce
Yes, that’s exactly why. Unfortunately, you can’t halve this recipe as there’s then not enough ingredients to emulsify properly in the blender. If you make the recipe as written, I’m sure it will come out great on your next try!
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!
Thrilled to hear you love this hollandaise sauce recipe Sharon! And good to know this reheated well :)
How much sauce does this recipe yield?
Hi Isaac – it’s yields about one cup.
First time making, turned out awesome! Thank you! How long does it keep for?
It’s best to use this fresh, but you can keep for one day.
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.
Can you do this recipe without a blender??
Hi Kathleen – yes, you can make it the traditional way in a bowl with a whisk. But this particular recipe is written for the blender.
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?
Thanks.
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.
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.
Hi Patty, if you’re not sensitive to raw eggs, you should be fine.
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.
Wow! I’m happy to hear your first hollandaise sauce was a success Jane :)
Tasted great! First hollandaise I didn’t mess up :) thanks
Happy to hear this was a winning hollandaise sauce Leanna :)
Delish! I added regular black pepper and this was so tasty.
Glad you enjoyed this hollandaise sauce :)
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!
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 :)
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!
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! :)
Amazing! Glad this hollandaise recipe worked out perfectly :)
This came out perfect! And so easy! The Dijon makes it. Thank you!
Happy to hear this recipe was a success Elisa!
Hi can you use hand blender?
Hi Sharika – I’m sure you could, though I haven’t tried that method.
Looks delicious ! 😍 can we use ghee instead of butter ?
Hi Kelsy – yes, no problem!
Turned out Puuuuuurrrrrfect!
Wonderful! Happy to hear it!
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 :)
Glad your hollandaise sauce turned out perfectly Jen! Sounds amazing with a splash of truffle oil as well.
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
Glad this still turned out great without a blender!
Great recipe that made enough so that I didn’t have to double it to have enough. Keeping this recipe.
Glad this hollandaise sauce was a success!
Perfect, so quick and easy. Thanks you made our breakfast!
Glad this recipe was successful for breakfast!
Can you make this the day before and if so do you heat it up again?
Thank you!
Libby
Hi Libby – make sure to read the tips in the blog post.
So delicious and easy!
How hot, in degrees F, does the butter have to be? 180? 212? hotter than 212?
I just did it and it was easy and delicious ….
Wonderful! Glad you loved this hollandaise sauce Maria :)
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!
Thrilled to hear you found a winning hollandaise sauce recipe Donna!
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.
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!!
Happy to hear you’ve found a favorite hollandaise sauce recipe!
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!
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!
So glad you love this recipe Eirene! :)