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.

Hollandaise Sauce (Easy & No-Fail)

4.88 from 265 votes
Prep Time: 5 mins
Total Time: 5 mins
Servings: 4 servings
Author: Lisa Bryan
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, French
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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611 comments on “Hollandaise Sauce”

  1. Thank you for such a quick and easy Hollandaise sauce recipe! I have never made hollandaise sauce but followed this recipe and made THE BEST sauce I have ever tried!! My eggs benny with avacado was AMAZING this morning….thank you again!!!5 stars

  2. Loved it easy to make tasted great this is my go to recipe from now on5 stars

  3. Really easy hollandaise recipe, worked perfectly. Only one thing… You classify this as American cuisine, when in fact hollandaise is fifth mother sauce in France and dates back to the 1650’s from the Normandy region of France. It was popularised in America in the late 1800’s when the dish Eggs Benedict was invented.5 stars

  4. Fan-freakin-tastic! Didn’t have lemon juice so I used apple cider vinegar but used half the amount (½ tablespoon) so it wouldn’t be too strong. Mmmmm SO good!
    Note: I put the ½ cup of butter in a 1 cup class measuring cup in the microwave. It boiled over in less than a minute! Use a two cup or more measuring cup! Lol5 stars

  5. Easy and delicious! Would definitely recommend 5 stars

  6. Absolutely love , I used to get the knorr packets because I was afraid to try, this is very easy and tastes amazing thank you for sharing! 5 stars

  7. Just made this and it was the best thing ive made in years. I used heritage breed eggs with beautiful dark amber yolks, really good dijon, and french butter. The fancier ingredients made a real difference in the color and depth of flavor. Simple things done well.5 stars

  8. Easy and great! Had a bad experience in the past with making mayo so I was worried about emulsifying… But it worked out great! Didn’t have dijon on hand – just regular sandwich mustard (don’t shame me lol) and it worked out great!! very pleased! Will be used tomorrow for Mother’s day brunch :)5 stars

  9. Never fails, delicious and easy5 stars

  10. ❤️  this recipe, so simple and delicious 5 stars

  11. Turned out great, first time making hollandaise sauce. Much easier than I thought. I made this on a whim, and was glad it didn’t call for heavy cream, since I had none. Also, substituted spicy brown mustard for dijon, it was fine. Definitely a keeper recipe.5 stars

  12. Could you please share where this ceramic sauce bowl is from? Sooo pretty 

  13. Thank god. Finally a hollandaise recipe the works. Have tried them all. Was shocked when this one actually panned out.5 stars

  14. Super easy, perfectly lemony, and creamy delicious. I didnt have Dijon and used powdered mustard and it turned out great. Recommend making the hollandaise last as it’s quick to make, but it cools quickly.5 stars

  15. This may be my new go to recipe4 stars

  16. Great, however my crew like a little more lemon juice added.5 stars

  17. Good but I would cut back on the salt next time! Just a pinch for us next time.4 stars

  18. This recipe makes the perfect hollandaise sauce!  Thanks for the fix tips although I didn’t need them thankfully.  Probably the best I’ve ever had!  5 stars

  19. This recipe is amazing!!! I only ever attempted hollandaise once before and remember it being runny and having to spend time whisking over the stove. This was so bloody easier and tasted amazing! The thickness was perfect!5 stars

  20. I have never tried to do a scratch hollandaise before. This was excellent in it didn’t break and tasted close to perfection but not quite. But pretty sure it would have been over the moon incredible if I had used unsalted butter and not substituted sirrracha for cayenne.5 stars

  21. Easy but ours came out a bit thing and it just wasn’t lemony enough although I added a bit more lemon which may be why it was thin.  Just not the lucious buttery lemon I like in a hollandaise.3 stars

  22. So, you want to know what else works to make this? My dinky little USB charged frother for my coffee. It’s just a little easier to clean than my immersion blender.

    And that also means that you can make this at the office. ;)

  23. Can you make this Hollandaise with vegan butter for a dairy free version?

  24. Can I sub a different mustard for dijon?

  25. Tastes like butter

  26. I really wanted to like this but bleh! To thick, too salty and too lemony. Stick to the tried and true old fashioned recipes for hollandaise. This one just didn’t cut it for me.

    • Hi Bonnie – sorry you didn’t love this version. It’s actually very similar to the classic French version, but made in a blender. So I’d love to know what you do differently!

  27. Hi!

    Can a food processor be used instead of a blender?

  28. Hello, how do you keep the sauce hot if we are cooking for a dozen or more family members? Definitely going to try this!

  29. Good and easy! This sauce is good on everything. Thanks for the recipe.5 stars

  30. I’ve always been afraid of making hollandaise because it seemed so difficult. This was so easy and tasted great!5 stars

  31. I haven’t made hollandaise sauce in more than 10 years. I got desperate today and was excited to give this a try. I’m not a fan of putting plastic wrap in the microwave so I cooked the butter longer on a lower power. I didn’t have lemon (what?!!! I always have lemons!) so I used AC vinegar. I’m sure the lemon would be better, but this was SO. DANG. GOOD!!!! THANKS FOR THIS!!!!!5 stars

  32. Best recipe ever!! Thank you!!5 stars

  33. Trick to fix sauce that didn’t emulsify. I didn’t follow directions re slowly addiding butter and it did not emulsify. I added about two tablespoons of the leftover egg white and it emulsified in less than 30 seconds.5 stars

  34. This is the best hollandaise sauce recipe. The left over sauce was still great the next day and it didn’t go rock hard like some recipes I’ve tried. Was great mixed through kale and walnut salad5 stars

  35. Looks good, have not made it yet, but like the way you present, I live in my kitchen (always tell people if you want to assassinate me blow up my kitchen), my skills is sauces, pan frying, braais (BBQ in USA), stews and pie master.

    Andries (From South African)

  36. Perfect! Recommend doing double the recipe (6 egg yolks etc) for a Vitamix5 stars

  37. Great recipe and tips on reheat and storage! My only preference would be to use the immersion blender. The usual blender is much more difficult to clean afterward, The sauce remnants will cool and coagulate in the blades and deep recess, and you pretty well have to take it apart to do a thorough job. This won’t matter if you’re just cooking for others, but if you want your own meal hot, you may discover this is what you return too at clean-up time.

  38. Super easy and delicious!
    A real hit drizzled over poached eggs, English muffins and smoked salmon. A side of grilled asparagus and spring onions makes a perfect spring brunch or supper.5 stars

  39. Super easy to make, much easier than using a double boiler on the stovetop! Mine turned out perfect the first attempt.5 stars

  40. Can you freeze leftover sauce? Thanks!

  41. Finally! The perfect hollandaise sauce!  I’ve tried so many recipes but somehow the hollandaise sauce tastes ‘tinny’. I could not understand why my sauces kept producing a metallic taste and would just hope that I could get my hollandaise fix at the breakfast spots that would actually make it from scratch and not the awful packaged junk.   Thanks to this recipe I can now make it at home!  I was worried we’d have too much leftover, but the opposite was true!  Definitely printing this recipe and holding onto it!!5 stars

  42. I’m a terrible cook and even I found this easy to make.
    Very delicious and not too rich.
    Will be making this every time.
    Yum! 😋5 stars

  43. The quickest, easiest and foolproof hollandaise recipe so far!
    Made with a hand blender and tastes great5 stars

  44. Dry Dijon mustard?

  45. Very good, the consistency was spot on, next time I’m going to try it with unsalted butter tho, my husband is a spaz about salt  😉5 stars

    • Glad this turned out great!

    • I really wanted to love this, but it was waaaaay too salty. My usually recipe calls for only a pinch with 6 yolks. As I usually serve this with Benedict (smoked salmon, ham, bacon), the added salt just overwhelmed the dish.

  46. Wow – I have never attempted hollandaise sauce before and just followed this recipe using a stick blender. It was fantastic, instantly creamy and thick! I have bookmarked this recipe for the future. Thank you! 5 stars

  47. mine came out runny, how do I make a thicker sauce? The flavor was on point! My butter was very hot.4 stars

  48. 1st time hollandaise for me.
    i put a bit too much lemon but it was still excellent.
    perfect consistency.
    will make again5 stars

  49. This is so easy and delicious!5 stars

  50. I have not made “real” hollandaise sauce for over 20 years–I’ve been lazy and succumbed to the powdered packets. However, your recipe and technique is a game changer! Thank you for posting the detailed steps and also for including additional content addressing broken sauces, immersion blenders, and reheating!5 stars