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)

4.87 from 255 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
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597 comments on “Hollandaise Sauce”

  1. Excited to try this recipe!
    Are the egg yolks uncooked ? Or does the hot butter and blending cook them?

  2. This was super easy to make & delicious!  Came out perfectly!  Would definitely use this as my go-to recipe. 5 stars

  3. I’d like to make this to go with Eggs Benedict casserole (9×13 dish)  but I’d like to increase the quantity. Should I just double all ingredients? I noticed in your tips you say to just add one yolk but double the butter quantity? Just want to make sure we have enough yummy sauce for the casserole!  Thanks so much! 

    • Hi Corrie – if I’m making more sauce I like to add the eggs one by one, just to make sure it’s not overly thick. So I’d just recommend doing that, though you may end up using 3 more egg yolks. :)

    • I made Hollandaise sauce once and gave up because it was a disaster.
      Today I tried your easy recipe and it turned out spoon-licking perfect!
      Thanks for sharing this recipe Lisa. I’m thrilled to say I will be making this sauce over and over again. 5 stars

  4. Bachelor left to come up with my own Thanksgiving dinner. Joe’s favorite of a good steak with asparagus and hollandaise sauce, had to be easy , this was! It was also every bit as good as if I had Talent.5 stars

  5. Can this be made a day ahead and stored in refrigerator?

    • 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. You can find further instructions on how to reheat towards the bottom of the post.

  6. Used this to make eggs Benedict for my hubby. He said it is restaurant quality!! Thanks for making me look like a star. So easy! I just use my $15 blender and it works out fantastically! 5 stars

  7. Wow! 
    I am blown away by how great this turned out! 5 stars

  8. Can this e made in food processor?

  9. Followed instructions and my sauce was extremely runny. Flavor good3 stars

  10. This was superb, thank you for sharing. You make it easy to make.5 stars

  11. I have never made hollandaise before. But we were having a celebration breakfast and wanted to make Eggs Florentine. I went for it after a couple of read- throughs of the whole article and following the recipe exactly. Absolutely fantastic result. This will be our go-to recipe from now on. Thanks so much. 5 stars

  12. Thank you! You created a delicious recipe again! I finally got a chance to make this and it did not disappoint! I’ve enjoyed every recipe of yours I’ve tried so far. My favorite is the No-fail Turkey :)5 stars

  13. Had never made hollandaise prior to this recipe and it was as easy as described and it turned out perfectly. The only thing I did not have on hand was the cayenne, otherwise followed everything else exact. Thank you for such a home run recipe!5 stars

  14. Past failures with Hollandaise sauce had me avoiding a retry for decades.  I had some lovely crab & wanted to make crab eggs Benedict for a special guest.  Without a test batch I let go of my fear & made it exactly as written.  Absolute perfection.  Thank you.  I’ll retain my fear of bungee jumping though :).

  15. This is the BEST Hollandaise recipe ever!!!! So easy and sooooo delicious!!! I will never use another recipe for this sauce.5 stars

  16. Great sauce. Never made it before and it turned out fantastic! I am wondering about the amount of sauce I should have when made. And the calories are confusing. It says 4 servings. How much is each serving supposed to be in ounces? (Then multiply by 4 for how much the recipe yields?) Am I correct in that each serving is 249 calories and not 249 calories for the whole yield? (Sorry, not a chef/cook)5 stars

    • Thanks for pointing that out Josh! I plan to do a better job and state the serving size for future recipes. But for this one, it makes about one cup of hollandaise sauce, so each serving is around 1/4 cup. As for the nutritional information, it will always be per serving.

  17. You say the butter has to be hot, but what temperature are you considering hot?
    Everyone has meat thermometers so it would be easy if we know what temperature.

  18. From now on, I will always use this recipe, as it made the perfect Hollandaise for my Eggs Benedict, and foresee playing around with herbs and other spices to the sauce. Thanks for sharing!5 stars

  19. Fantastic flavour, quick and easy!! Thanks 😊5 stars

  20. I didn’t have a blender but gradually whisked in the hot melted butter. The sauce was great and did not break! Thanks for a delicious and easy recipe.5 stars

  21. Love this method, but same thing can be done without busting out the blender if you use a whisk and you only have one whisk to pop in the dishwasher instead of blender parts.

  22. First time making this sauce. I used a food processor! And it worked! The rich consistency was there. I fallowed the recipe to the tee and it was good, only thing is it was a bit bitter from the lemon juice recommended (1 tbsp) In my opinion is too much. Next time I’ll try using 1/2 tbsp.4 stars

  23. Very good method but the cuisine is totally French. I don’t know how the american tag creeps in.5 stars

  24. Easy to make and tastes amazing 5 stars

  25. can i make this recipe with an electronic hand whisk instead of a blender??

  26. This was the first time I tried making Hollandaise sauce, to add to a good thick steak with asparagus as my side – and it was perfect! At first I thought a full stick of butter would be too much, but the sauce turned out thick, creamy and consistently delicious (I used an immersion blender and that was just right). I followed the recipe to the letter – which was great! – but decided to add a dash more cayenne and mustard to spice it up a little, as well as the leftover butter/pan juices I had from searing my steaks (I made the sauce as the steaks were resting) which really made a delicious difference – I would highly recommend it! Thanks again for making this ‘mysterious’ sauce such a breeze to make right first time, I intend to make this more often now to wow future guests with Eggs Benedict!5 stars

  27. Super easy and delicious!!! Makes eggs Benedict an easier plate. It made my husband’s birthday morning a wonderful culinary experience. 5 stars

  28. SO great and super easy! Used a stick blender. Was tempted to add an extra egg yolk as ours was so thin at first, but after letting it rest a minute I blended it again and it was *perfect*!5 stars

  29. I loved it, super easy! I overlooked the “unsalted” part of the recipe and used salted because that’s all I had, in the future if I only have salted butter I would omit the salt portion. I was simply delicious even with my mess up and so so easy!5 stars

  30. This worked the first time but was a disaster every subsequent time2 stars

  31. Super easy, super good!5 stars

  32. Can I make this using a Nutribullet? I cannot pour the butter into the mixture as it mixes.

  33. Great recipe, I have used it many times. I also use this to make Bernaise sauce. I use white Wine Vinegar in place of the Lemon and add tarragon to taste.5 stars

  34. Just made it.  Super easy and very tasty.  My first time making a Hollandaise sauce and most definitely won’t be my last!  I’m so proud of myself. 5 stars

  35. Tasted great! Nice and tangy 5 stars

  36. Oh my GOD

    I’ve never made hollandaise sauce because because I thought it would be too hard.. then came this recipe!!

    An absolute must try for your poached eggs this weekend 😍5 stars

  37. I made it tonight following the recipe to a tee. It came out a little less thick than it should have, but the flavor was off the chain and I coated fresh, baked asparagus and salmon. We both loved it. Thank You!5 stars

  38. This was delicious and rich despite overlooking the “unsalted” butter – oops on my part! I used salted butter, added the salt called for and salty ham, it was far too salty but the flavor, texture and ease were spot on! Yum – Thank you! 5 stars

    • Oh yes, the unsalted versus salted butter will make a difference :) But, I’m glad you still enjoyed this hollandaise sauce!

  39. Delicious!  My husband said my Eggs Benedict were the best he’s ever had!  Thanks so much for this easy and wonderful recipe!5 stars

  40. So easy and delicious, thanks!5 stars

  41. This is such a simple and easy recipe! Very tasty. The only issue I’ve had is it seems too runny? How can I thicken my sauce up? Thanks!!! 5 stars

    • Hi Helen – it should be quite a thick sauce naturally. Yours may not have fully emulsified, if it’s not as thick as the video shows. But I’m glad you enjoyed it either way!

  42. I made this. It is not a good recipe for me.

  43. Omg thank you SO much for this recipe! I am a new bed & breakfast owner, and have been putting off serving Eggs Benedict because of previous failed attempts at hollandaise. It turned out perfectly with this recipe! I will be serving this tomorrow morning!5 stars

    • Happy to hear this method worked wonders to create the perfect Eggs benedict! Hope everyone enjoys the sayce whoever orders it :)

  44. Also just made my first eggs Benny! I used your recipe for poached eggs and now I don’t know why it took me so long to try, SO EASY!!!!! This sauce was just amazing, simple, and perfect! Thank you!5 stars

  45. Eggs benedict is my all-time favorite breakfast. I never tried making it at home because I’d always heard that getting Hollandaise sauce to turn out right was really tricky. Well, with this recipe it’s quick and easy and turned out fantastic. The hardest part was separating the egg yolks, the rest was a breeze. It was rich and creamy and perfect on my eggs benedict. If you like Hollandaise, this is THE recipe for you!5 stars

    • Hi Kenneth – I’m glad you gave this recipe a try and loved it! Congrats on your first homemade eggs benedict and homemade hollandaise sauce, well done!

  46. Thank you for this amazing recipe! And it was sooooo easy and way less time consuming. My 6 year old loved it too! 5 stars

  47. The dijon mustard would be a no no for me next time. It too strong of a taste for my eggs bene. I prefer a creamier/ buttery taste than the zing of the mustard. 

    • When I was in culinary school, the Dijon was always optional, especially with the cayenne. I’m just happy I don’t have to use a double boiler and whisk for this recipe!

    • I thought so too so I made it with only half the dijon the next try and it was really good after I tweaked that. I also added a little more lemon and splash of heavy cream too bc I was wanting it creamier.

  48. The easiest recipe for Hollandaise ever – simple & idiot proof! Tried it for our Eggs benedict brunch today & it was delicious. – many thanks! Now if only I could find an equally simple way to make perfect poached eggs…??

  49. Came out amazing5 stars

  50. Yep, that’s the stuff…5 stars