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Because every dish deserves a silky golden moment.
This foolproof Hollandaise Sauce comes together in minutes and turns everything — from veggies and fish to brunch classics — into something irresistibly elegant.
Why You’ll Fall in Love With This Sauce
This Hollandaise is dreamy, golden, and lusciously smooth — and the best part? It’s completely stress-free—no double boilers, no broken emulsions, just one foolproof method that comes together in minutes.
Its flavor is rich but never heavy, thanks to the brightness of lemon that cuts through the butter like a soft wake-up kiss. Every spoonful feels indulgent, yet balanced.
Best of all, it’s not just for brunch. Pour it over Roasted Potatoes, Grilled Asparagus, or even a Juicy Steak. Once you try it, you’ll be looking for excuses to make it again (and again).
What Goes Into This Hollandaise Sauce
With just a few kitchen staples, you can whip up this luxurious sauce in minutes. Here’s what you’ll need for the creamiest, most foolproof Hollandaise Sauce:
- Egg Yolks: The base of the sauce, egg yolks create that signature rich and velvety texture.
- Lemon Juice: Freshly squeezed for brightness and tang. It cuts through the butter and balances the flavor.
- Unsalted Butter: Melted and slowly blended into the sauce, its creamy body and irresistible richness.
- Salt and Cracked Pepper: Just enough to season the sauce and enhance all the other flavors.
Note: Please see recipe card for a full list of ingredients with measurements.
How To Make This Hollandaise Sauce
- Melt the Butter. Start by gently melting your unsalted butter until it’s hot and foamy — but not browned. You want it warm and liquid gold, ready to blend.
- Add Yolks + Lemon. In a small mixing bowl or jug, whisk together your egg yolks and a splash of fresh lemon juice. This is the base of our silky emulsion.
- Blend & Pour in the Butter. Slowly stream the hot butter into the yolk mixture while blending (immersion blender or regular blender works). Watch as it turns glossy, thick, and dreamy.
- Season & Serve. Finish with a pinch of salt and cayenne if you’d like. That’s it! Pour over your favorite dish and watch everyone fall in love.
This creamy Hollandaise Sauce is a brunch-time favorite, but don’t stop at eggs! Of course, it’s perfectly poured over Cream Cheese Scrambled Eggs, Scrambled Eggs in Avocado, or a hearty Breakfast Casserole with Bacon or Sausage and my personal favourite: Eggs Benedict (My Secrets to Perfection!)
You can also drizzle it over fried eggs, baked hash, or even lightly sautéed spinach. Once you see how easy it is to make, you’ll find yourself reaching for it more often than you think.
FAQs
Yes! If your sauce didn’t thicken (usually because the butter wasn’t hot enough), microwave it for 5 seconds at a time, whisking in between, until it reaches your desired consistency. Be careful not to overheat or you’ll scramble the eggs.
It all comes down to how much butter you use. For a thinner, pourable Hollandaise Sauce, use closer to ¾ cup. For a thicker, spreadable sauce (almost like mayo), add more butter slowly and blend in stages
Using a blender makes this easy Hollandaise Sauce practically foolproof, but you can whisk it by hand over a double boiler; it just takes more time and patience.
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Hollandaise Sauce
Ingredients
- 3 large egg yolks
- 1/4 teaspoon salt
- 1 pinch cracked pepper
- 1 tablespoon lemon juice fresh squeezed, adjust to your taste preference
- 1/2 cup unsalted butter
Instructions
- Combine eggs yolks, salt, pepper and lemon juice in a blender jug.
- Microwave the butter in a microwave safe bowl in 20 second increments until completely melted and hot to the touch.
Alternatively: Melt the butter in a small saucepan until beginning to foam. - Cover the blender with a lid and blend the yolk mixture at high speed for 3 seconds.
- With the blender still running, uncover (or take out the middle plastic piece from the lid) and slowly pour the hot melted butter in a thin stream.
- The sauce will begin to thicken with half of the butter blended in.
- Taste test and season with a little extra salt and pepper, if needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The best
Hi Jimi, thanks for the feedback! Xx
Hi
You don’t mention cayenne pepper in the list of ingredients, only cracked pepper.
Hi Liz, yes you are right, this is totally optional and only a pinch is needed to add a kick to the sauce. I like it spicy but most people don’t. Let me know what you think? Xx