Basic hollandaise sauce has a little bit of a popularity for being fussy, however I promise it doesn’t must be. This tremendous fast and straightforward Hollandaise Sauce recipe will get you a wealthy, creamy, lemony sauce in just some minutes, with nothing greater than a sauce pot and a whisk. It’s good for vacation mornings and comfortable Christmas brunches, however easy sufficient for any weekend too! Which means you may get pleasure from this dreamy sauce anytime, with out breaking a sweat. Let me present you the way it’s executed.
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“I’ve tried many strategies of constructing Hollandaise sauce with little to no success. Simply frustration and wasted butter! I attempted this recipe and it labored like a attraction! Thanks thanks for fixing my Hollandaise issues!!!!”
Alex Newman
My No-Stress Hollandaise Sauce Recipe
If you happen to’ve by no means skilled the magic of hollandaise sauce, let me try to explain it to you. It’s a quite simple savory sauce made with butter, egg yolk, lemon, and salt. It has a clean, velvety texture with simply the correct quantity of vivid lemon taste to maintain it from being too heavy. If you happen to’ve ever had Eggs Benedict, that is the dreamy yellow sauce that’s drizzled over prime. Nevertheless it’s nice on much more than simply Eggs Benedict. I’ve shared some extra scrumptious serving solutions beneath!
Go low and sluggish with the warmth. Making hollandaise from scratch is all about mild cooking. Maintain the warmth at medium-low and whisk consistently so the eggs thicken progressively as a substitute of scrambling. If issues really feel like they’re heating up too quick, pull the pot off the burner when you whisk.
Whisking issues greater than pace. If the sauce curdles or seems to be grainy, it’s often from warmth that’s somewhat too excessive or not sufficient whisking. You’ll be able to’t rush this one. Regular whisking is what creates the graceful, creamy texture.
In case your sauce splits, don’t panic. Take it off the warmth and whisk in a teaspoon of scorching water at a time till it comes again collectively. If it will get somewhat skinny, return it to very low warmth and whisk till it thickens once more.
Greatest made recent. This sauce tends to separate when saved, which is why my recipe is deliberately small-batch. I like to recommend making it proper earlier than serving because of this.
Make a bigger batch, if wanted. The recipe beneath makes about ⅓ cup, or simply sufficient for 2 folks (about 3 Tbsp every). If you wish to make extra, it’s simply as straightforward. Merely alter the quantity within the “servings” field within the recipe beneath, and the ingredient portions will alter for you. The strategy can be precisely the identical, however it could take a couple of minutes longer for the sauce to warmth as you whisk.
Blender technique is an choice. Some readers have shared that they like to make use of a blender to make hollandaise. They do that by mixing all of the substances minus the butter, then slowly stream in scorching melted butter whereas the blender runs. It comes collectively quick with little or no effort. That stated, I choose my stovetop technique because it offers me extra management over the feel and the ultimate temperature of the sauce, which issues if you need it excellent!
Basic vs. variations. Conventional hollandaise is made with egg yolks, butter, and lemon juice, as I take advantage of on this recipe. I’ve seen vegan variations made with plant-based butter and thickened with substances like cashews or silken tofu, although I haven’t examined these strategies myself. Béarnaise sauce is a detailed cousin to hollandaise, made with a vinegar discount moderately than lemon juice and completed with tarragon and shallots for a extra savory, herb-forward sauce.
Straightforward Hollandaise Sauce
Price $0.68 recipe / $0.34 serving
A simple, no-fail technique for making selfmade hollandaise sauce in simply minutes. Anybody could make this wealthy and creamy lemon butter sauce!
Separate the egg and place the egg yolk in a small saucepot. The whites could be saved for a special recipe.
Add the water and lemon juice to the pot with the yolk and whisk till clean (no warmth but).
Reduce the butter into small items (about ¼ Tbsp dimension), then add them to the saucepot with the egg yolk, lemon, and water.
Place the pot over medium-low warmth. Constantly whisk because the combination heats. First the butter will soften, then the combination will start to get a bit frothy. Lastly, because the egg yolk begins to cook dinner, the sauce will thicken. Be sure you’re whisking all the time to attain a lightweight, clean sauce. As soon as it thickens to the consistency of gravy, take away the pot from the warmth.
Season the sauce with salt and cayenne, then drizzle the sauce over your favourite meals!
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*I take advantage of salted butter, however in case you have unsalted butter merely add a pinch extra salt to your sauce.
Serving: 3TbspEnergy: 238kcalCarbohydrates: 1gProtein: 3gFats: 25gSodium: 381mgFiber: 1g
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The best way to Make Hollandaise Sauce Step-by-Step Photographs
Collect your whole substances.
Separate the egg: Separate one giant egg and place the egg yolk in a small saucepot (this can be a 1 qt. saucepot)
Whisk: Add 1 Tbsp water and ½ Tbsp lemon juice to the pot with the egg yolk, then whisk the yolk and lemon juice till clean (don’t warmth the combination at this level).
Add butter: Reduce 4 Tbsp salted butter into small items (about ¼ Tbsp sized items). Reducing the butter helps it to soften sooner. Add them to the pot with the yolk, water, and lemon juice.
Warmth: Place the pot over medium-low warmth and repeatedly whisk whereas the butter begins to soften.
Proceed to whisk because the combination begins to warmth. You’ll discover it start to get frothy…
After which when the egg yolk begins to really cook dinner, it’ll thicken the sauce to a consistency just like gravy. Be sure you’re whisking all through this whole course of. It ought to solely take 3-5 minutes for the sauce to thicken. Take away the sauce from the warmth as soon as thickened.
Add seasonings: Season the sauce with about ⅛ tsp cayenne and ⅛ tsp salt (or to style).
And now your wealthy and dreamy lemony sauce is able to eat. You probably did that! Drizzle that heavenly sauce over all of your favourite meals!
The best way to Use Hollandaise Sauce
As talked about above, this creamy sauce is finest identified for being served with Eggs Benedict, which I prefer to make with leftover baked ham in the course of the holidays. Or for one thing further particular, attempt swapping the ham for smoked salmon and topping it with a poached egg to make Eggs Royale (aka an excellent particular breakfast I like to order for Christmas). This sauce can also be nice with roasted potatoes or drizzled over sautéed asparagus, steamed broccoli, or different easy greens in the course of the holidays or any time of the yr. Additionally, attempt it spooned over grilled salmon, crab, and even steak. Hollandaise sauce is virtually all butter, and I believe we will all agree that butter tastes nice on every thing!
sTORAGE & rEHEATING
This sauce could be very wealthy, so that you don’t want rather a lot. It additionally tends to separate, which may make storing and reheating leftovers somewhat difficult. That’s why I selected to make this a small-batch recipe. It makes about ⅓ cup, which is simply sufficient for 2 folks, so you may get pleasure from it recent with out stressing about leftovers.
If you happen to do find yourself with further, switch it to an hermetic container and press a chunk of plastic wrap instantly onto the floor earlier than including the lid. Retailer it within the fridge for as much as 1–2 days. To reheat, heat it very gently over low warmth on the range, including somewhat scorching water and whisking because it warms to loosen it up and assist it come again collectively.
Our Straightforward Hollandaise Sauce recipe was initially printed 6/30/21. We now have up to date it to be the perfect it may be and republished 12/23/25.
