Hollandaise sauce is a simple sauce to prepare with just 4 ingredients!
This recipe is incredibly easy to prepare with a blender style but it can also be made on the stovetop too! This quick recipe makes the classic sauce a cinch to prepare.
What is Hollandaise Sauce?
Hollandaise sauce is one of the five classic “mother” sauces in cooking. The other four are Bechamel, Veloute, Espagnole, and Tomato. But no need to go to cooking school to ace this sauce, it’s a lot easier than it seems!
For this recipe the best ingredients are fresh; eggs, real (unsalted) butter, fresh lemon juice, and dry mustard. While fresh ingredients are definitely the best the real secret to this recipe is the technique!
Hollandaise sauce is an “emulsion” which means two or more ordinarily opposite ingredients are broken down and blended together. The recipe below will walk you through the best tips to achieve the perfect blend for a creamy and delicious sauce!
How to Make Hollandaise Sauce
- Place all ingredients (per recipe below) in a blender and pulse a couple of times.
- With the blender on low, very slowly add melted butter.
- Pulse until it is frothy and season with salt and pepper.
This is the method I learned at our local culinary school and results in a delicious velvety sauce.
- Create a double boiler on the stove and be sure no water gets into the bowl.
- Whisk the egg yolks, lemon juice, and dry mustard in the bowl until slightly thickened.
- Remove from heat and slowly drizzle in the butter.
Tips for Success
- Prepare to make Hollandaise by letting the eggs come to room temperature.
- To separate yolks, break eggs in half, and transfer yolks back and forth between the two shells held over a bowl. Continue transferring the yolks until all the whites drip out. (Whites can be saved for egg muffins or quiche). Or just buy a handy egg separator!
- The butter should be melted but not too hot (or else it will cook the eggs).
- If Hollandaise sauce “breaks” simply continue to whisk it with a few drops of boiling water.
- Store Hollandaise sauce in the refrigerator and heat 10 seconds at a time until warm before using.
Serve Hollandaise Sauce Over…
- Homemade Eggs Benedict
- Parmesan Roasted Broccoli
- Classic Breakfast Sandwich
- Baked Salmon Fillets
- Roasted Parmesan Asparagus
Did you enjoy this homemade Hollandaise Sauce? Be sure to leave a rating and a comment below!
- 3 egg yolks room temperature
- 1 tablespoon lemon juice or vinegar
- ½ teaspoon dry mustard
- ½ cup butter melted
- salt & white pepper to taste
- Place all ingredients except butter in the blender. With the blender on low speed, add butter as slowly as possible until thick and fluffy.
- Once butter is added and the mixture is thick, stop blending immediately. Season to taste.
Stove Top Method
- Create a double boiler by placing water in a saucepan and setting a large bowl over the water. Ensure the water is not touching the bowl.
- Bring water just to a simmer below the bowl. Add egg yolks, lemon juice, and dry mustard to the bowl and whisk until light yellow in color and slightly thickened.
- Remove the bowl from the heat and drizzle in butter as slowly as possible while whisking until the butter is incorporated and the mixture becomes thick and creamy. Season to taste.
- Melt the butter but do not add to the egg yolks until slightly cooled to prevent it from cooking the eggs.
- If the sauce "breaks" whisk in a few drops of boiling water to blend it back together.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)