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My Easy Hollandaise Sauce recipe is so simple to make, and only 4 ingredients! It's rich and mild, with a silky texture and buttery flavor. Pair it with everything from eggs for brunch, grilled seafood, beef, and vegetables.
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- Best Hollandaise Sauce Recipe
- Hollandaise Sauce Ingredients
- How to Make Hollandaise Sauce
- Homemade Hollandaise Sauce Tips
- Hollandaise Sauce Recipes FAQs
- How to Make a Double Boiler
- Hollandaise Sauce Uses
- How to Store Easy Hollandaise Sauce
- How to Reheat Hollandaise Sauce
- Easy Sauce Recipes
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Best Hollandaise Sauce Recipe
When the French say simple is best, they know what they're talking about! My hollandaise sauce is a simple sauce recipe that is so delicious and versatile. The egg yolks cook over a double boiler and thicken the sauce to perfection while the lemon juice adds just the right amount of tangy flavor.
This creamy, lemony sauce is perfect for serving breakfast, brunch, seafood, and vegetables. It brightens up anything you add it to. Serve it with poached eggs over an English muffin and ham for the perfect Eggs Benedict, with a gorgeous grilled salmon, or over asparagus, broccoli, potatoes, or artichokes.
I know it can be intimidating to make a recipe that is French-inspired, but trust me when I say my version is simple and easy to make. Just follow my instructions and tips, and you will be whisking up the perfect hollandaise sauce every single time!
This is such a simple and easy to follow recipe. It is so perfect and so delicous. Thank you for sharing!
Ron on Pinterest
Hollandaise Sauce Ingredients
- egg yolks
- lemon juice
- unsalted butter
- cayenne pepper or salt and pepper if preferred
How to Make Hollandaise Sauce
- Whisk egg yolk and lemon juice together in a heatproof bowl. In a separate bowl, melt the butter in the microwave. You can also use a small pan over the stove to melt the butter.
- Place the bowl with the egg mixture over a pan of simmering water without allowing the water to touch the bowl (or, use a double boiler). The steam will heat it.
- Whisk the melted butter into the egg and lemon mixture and stir gently until it thickens. Mix in the cayenne pepper once it thickens.
- Serve and enjoy!
Homemade Hollandaise Sauce Tips
- I recommend using a double boiler for making hollandaise sauce because the simmering water heats the sauce more evenly. Gently stir to ensure everything melts together smoothly.
- If your sauce starts to break, do not panic! This sometimes happens during the emulsion process, and it happens to even the most skilled cooks! Simply take the sauce off the heat (remove the bowl from top of the double boiler) and place it on the counter. Whisk the sauce vigorously until smooth, then return to the heat to thicken.
- Always use large and fresh eggs, especially in a sauce like this where egg yolks are the prime ingredient. This will give you the best consistency for your sauce!
Hollandaise Sauce Recipes FAQs
Hollandaise is a classic French sauce made from egg yolks, butter, and lemon juice. This sauce is one of the five "mother sauces" in French cuisine and is seasoned with salt and pepper or cayenne.
The main component of hollandaise sauce is the double boiler, which indirectly cooks the egg yolks. This is what makes the sauce double and thicken. However, you can also use a pan of simmering water and a heatproof bowl, rather than a true double boiler. You will also need a whisk to emulsify the sauce.
Hollandaise is a low carb sauce. Pour some of this velvety sauce on meat, seafood, eggs, and all your favorite vegetables!
Hollandaise is an egg yolk mixture emulsified with unsalted butter and acid (typically lemon juice). Béarnaise sauce builds on this sauce using egg yolks, butter, white wine vinegar, shallots, and tarragon.
Hollandaise is naturally gluten-free, as there are no grain or wheat products added to thicken the sauce.
The eggs in the hollandaise sauce cook over a double boiler and are whisked to emulsify with the lemon juice, making it safe to consume.
It is best to use hollandaise sauce right away, as the sauce can either separate or form a skin if it is left for later. However, it is possible to keep the sauce warm and either chill or freeze, then reheat.
How to Make a Double Boiler
If you don't have a double boiler to use, you can make your own for this sauce. All you need is a large saucepan or pot, and a heatproof bowl (glass or metal).
- Fill the saucepan halfway with water. Bring it to a low simmer.
- Place the heatproof bowl with your sauce on top, and whisk, whisk, whisk!
Hollandaise Sauce Uses
Hollandaise sauce is most often paired with the classic brunch staple, eggs benedict! The velvety sauce coats the poached eggs, Canadian bacon, and English muffin perfectly. Even with all the new variations chefs and home cooks have put on this classic, hollandaise sauce is always a star ingredient!
Try my easy homemade hollandaise sauce with these classic combos:
- Poached or Sous Vide Salmon
- Grilled or Pan Seared Steak
- Grilled Crab
- Air Fryer Asparagus
How to Store Easy Hollandaise Sauce
You can keep hollandaise sauce warm for up to an hour. Keep the sauce over the warm water from the double boiler and whisk periodically. If it becomes too thick, whisk in some warm water.
Then, you can refrigerate it within 2 hours of making it, and it lasts between 1-2 days. Store it in an airtight container in the refrigerator after cooling.
How to Reheat Hollandaise Sauce
If reheating from the freezer, allow the sauce to thaw completely in the refrigerator before reheating.
Hollandaise is best reheated over a double boiler, similar to how it was made.
You can also reheat hollandaise sauce in the microwave 5 seconds at a time, whisking between each interval.
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Easy Hollandaise Sauce
Equipment
- Double boiler or large saucepan and heatproof bowl
- Whisk
Ingredients
- 2 egg yolks
- 1 Tablespoon lemon juice
- 4 Tablespoons unsalted butter equal to ¼ cup
- 1 dash cayenne pepper or salt and pepper if preferred
Instructions
- Whisk egg yolk and lemon juice together in a heatproof bowl. In a separate bowl, melt the butter in the microwave. You can also use a small pan over the stove to melt the butter. Place the bowl with the egg mixture over a pan of simmering water without allowing the water to touch the bowl. The steam will heat it. You can also use a double boiler.2 egg yolks, 1 Tablespoon lemon juice, 4 Tablespoons unsalted butter
- Whisk the melted butter into the egg and lemon mixture and stir gently until it thickens. Mix in the cayenne pepper once it thickens.1 dash cayenne pepper
- Serve and enjoy!
Notes
- I recommend using a double boiler for making hollandaise sauce because the simmering water heats the sauce more evenly. Gently stir to ensure everything melts together smoothly.
- If your sauce starts to break, do not panic! This sometimes happens during the emulsion process, and it happens to even the most skilled cooks! Simply take the sauce off the heat (remove the bowl from top of the double boiler) and place on the counter. Whisk the sauce vigorously until smooth, then return to the heat to thicken.
- Always use large and fresh eggs, especially in a sauce like this where egg yolks are the prime ingredient. This will give you the best consistency for your sauce!
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