Hollandaise Sauce Recipe

Hollandaise Sauce sounds fancy but it is truly easy to make. It’s often drizzled over a classic dish of Eggs Benedict with crispy bacon, toasted English muffins, and Poached Eggs.

If you’re a lover of French-style breakfast foods, also try your hand at making our Perfect Omelette, Quiche Lorraine, or Crepes.

Hollandaise sauce is one of the five “mother sauces” in French cuisine and consists of egg yolks, butter, lemon juice, and water whisked to creamy perfection over low heat. When preparing this decadent recipe, opt for high-quality eggs and butter – it makes all the difference. I prefer to get grass-fed butter for its deep yellow color and organic eggs.

Pro Tip: Make sure to whisk the sauce the entire time it’s over heat or the eggs will scramble!

While they are super similar in texture and ingredients, there are key differences in the way that they are seasoned. Bearnaise typically contains shallots, peppercorns, tarragon, vinegar and wine.

A perfect hollandaise sauce will be perfectly silky and creamy. A poorly made hollandaise will be runny or overly gummy from cooking it at too high of a heat.

Your hollandaise sauce will crack if it’s cooked at too high of a heat. This will cause the dairy to cook too quickly, resulting in cracks. Keep the heat over medium-low and let the sauce cook gradually.

Your hollandaise sauce will turn out runny if you don’t whisk it vigorously and consistently while it’s heating. Aerating the mixture helps make it light, fluffy and thick. Also, avoid substitutions or modifications.

Hollandaise Sauce is a French sauce that sounds fancy but is truly easy to make. Its served for breakfast or brunch over Eggs Benedict.

Hollandaise Sauce (Easy & No-Fail)

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.

Prep: 5min

Total: 5min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 249 kcal, Carbohydrate 1 g, Protein 2 g, Fat 27 g, Saturated Fat 16 g, Cholesterol 207 mg, Sodium 369 mg, Sugar 1 g, servingSize 1 serving

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)

Instruction:

1. 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.
2. Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
3. With the blender running on medium high, slowly stream in the hot butter into the mixture until it’s emulsified.
4. Pour the hollandaise sauce into a small bowl and serve while warm.

Hollandaise Sauce

Hollandaise sauce is easy with this foolproof brunch recipe from Tyler Florence on Food Network; the trick is to use a wire whisk and a clean bowl.

Prep: 0 10min0

Total: 0 20min0

Yield: 1 cup

Serving Size: 1 of 2 servings

Nutrition Facts: servingSize 1 of 2 servings, calories 1127, Fat 75g, Saturated Fat 38g, Carbohydrate 57g, Fiber 6g, Sugar 4g, Protein 60g, Cholesterol 1108mg, Sodium 1516mg

Ingredients:

• 4 egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup unsalted butter, melted (1 stick)
• Pinch cayenne
• Pinch salt
• 8 slices Canadian bacon
• 4 English muffins, split
• 2 teaspoons white vinegar
• 8 eggs
• Salt and pepper, to taste
• Hollandaise Sauce, recipe above
• Fresh chopped parsley, for garnish

Instruction:

1. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
2. Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
3. Yield: 4 servings

Easy Hollandaise Sauce Recipe

Hollandaise Sauce is a French sauce that sounds fancy but is truly easy to make. It’s served for breakfast or brunch over Eggs Benedict.

Prep: 5min

Total: 10min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 234 kcal, Carbohydrate 1 g, Protein 2 g, Fat 25 g, Saturated Fat 15 g, Trans Fat 1 g, Cholesterol 158 mg, Sodium 160 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 8 g, servingSize 1 serving

Ingredients:

• 2 large egg yolks
• 2 Tbsp lukewarm water
• 2 tsp fresh lemon juice
• 1/2 tsp dijon mustard
• 1/2 cup unsalted butter ((8 Tbsp))
• 1/4 tsp fine sea salt (or more to taste)
• 1/8 tsp cayenne pepper (or more to taste)

Instruction:

1. Separate the egg yolks from the egg whites. Store the egg whites in an airtight container in the fridge for another recipe.
2. Add the egg yolks to a small saucepan with water, lemon juice, and dijon, and whisk until well-combined.
3. Cut the butter into small pieces and add them to the egg mixture.
4. Place the pot over medium-low heat, whisking the mixture constantly. As the butter melts, it will get a little frothy. Continue whisking constantly for about 3 minutes or until the mixture starts to thicken then immediately remove from heat. It should be thick enough to coat the back of a spoon.
5. Season with salt and cayenne pepper, adding more seasoning to taste. Serve right away or cover to keep warm. If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it up.

Easy Hollandaise Sauce

An easy, no-fail method for making homemade hollandaise sauce in just minutes. Anyone can make this rich and creamy lemon butter sauce!

Prep: 2min

Total: 7min

Yield: 2

Serving Size: 3 Tbsp

Nutrition Facts: servingSize 3 Tbsp, calories 238 kcal, Carbohydrate 1 g, Protein 3 g, Fat 25 g, Sodium 381 mg, Fiber 1 g

Ingredients:

• 1 large egg, separated ($0.23)
• 1 Tbsp water ($0.00)
• 1/2 Tbsp lemon juice ($0.02)
• 4 Tbsp butter* ($0.44)
• 1/8 tsp salt ($0.01)
• 1/8 tsp cayenne pepper ($0.02)

Instruction:

1. Separate the egg and place the egg yolk in a small saucepot. The whites can be saved for a different recipe.
2. Add the water and lemon juice to the pot with the yolk and whisk until smooth (no heat yet).
3. Cut the butter into small pieces (about ¼ Tbsp size) , then add them to the saucepot with the egg yolk, lemon, and water.
4. Place the pot over medium-low heat. Continuously whisk as the mixture heats. First the butter will melt, then the mixture will begin to get a bit frothy. Finally, as the egg yolk begins to cook, the sauce will thicken. Make sure you’re whisking the entire time to achieve a light, smooth sauce. Once it thickens to the consistency of gravy, remove the pot from the heat.
5. Season the sauce with salt and cayenne, then drizzle the sauce over your favorite food!

How to make Hollandaise Sauce | Jamie Oliver