This Hollandaise sauce is silky, tangy, and comes together in just 7 minutes on your stovetop. The butter melts into golden pools, the egg yolk thickens into something luxurious, and that splash of lemon juice brightens everything perfectly. I first made this on a Sunday morning when I wanted something special for dinner recipes, and it turned out so simple that I've been making it weekly ever since.
It's become my go-to whenever I want to elevate The Best Honey Mustard Chicken Salad Recipe or even drizzle over Best Buffalo Chicken Pasta Recipe or Delicious Grilled Chicken Burgers Recipe for a creamy finish. With just six ingredients and one small pot, you'll have a rich hollandaise sauce that tastes like you spent an hour in the kitchen.
Why You'll Love This Easy Hollandaise Sauce
This homemade hollandaise feels fancy but requires almost no effort. You don't need a blender, a double boiler, or any complicated technique. Just a whisk, a small pot, and five minutes of gentle stirring. The lemon butter sauce comes out smooth every single time, and the cayenne pepper adds a subtle warmth that makes every bite more interesting. It's perfect for weekend brunch, weeknight vegetables, or anytime you want to make something feel a little more special.
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Hollandaise Sauce Ingredients
Here's everything you need for this easy hollandaise sauce recipe.
See Recipe Card Below This Post For Ingredient Quantities
Egg yolk: The base of the sauce, creating that signature creamy texture as it gently cooks. Make sure to separate it carefully and save the egg white for scrambled eggs or meringue later.
Water: Helps thin the egg yolk just enough so it whisks smoothly and doesn't scramble too quickly when heated.
Lemon juice: Adds brightness and cuts through the richness of the butter. Fresh lemon juice works best, but bottled will do in a pinch.
Salted butter: Melts into the egg yolk and creates the luxurious, velvety body of the sauce. Using salted butter adds flavor, but you can use unsalted and adjust the salt at the end.
Salt: Balances the richness and brings out all the other flavors. Start with the amount listed and taste before adding more.
Cayenne pepper: Gives a gentle heat that makes the sauce feel more complex without being spicy. You can leave it out if you prefer a milder French Hollandaise Sauce.
How To Make Hollandaise Sauce
This simple hollandaise sauce recipe comes together quickly with just a few easy steps.
Separate the egg: Place the egg yolk in a small saucepot and set the egg white aside for another use. Make sure no bits of shell or white get into the yolk.
Mix wet ingredients: Add the water and lemon juice to the saucepot with the egg yolk. Whisk everything together until smooth and pale yellow, but don't turn on the heat yet.
Add butter: Cut the butter into small pieces, about ¼ tablespoon each, and add them all to the saucepot with the egg yolk mixture. This helps the butter melt evenly as the sauce heats.
Cook the sauce: Place the saucepot over medium-low heat and start whisking continuously. The butter will melt first, then the mixture will turn frothy and light. As the egg yolk gently cooks, the sauce will thicken. Keep whisking the entire time to maintain a smooth hollandaise sauce and prevent any scrambling. This takes about 3 to 5 minutes.
Thicken and season: Once the sauce reaches the consistency of warm gravy, thick enough to coat the back of a spoon, pull the pot off the heat. Stir in the salt and cayenne pepper, then taste and adjust if needed.
Serve: Drizzle the hollandaise sauce for eggs benedict over your favorite dishes right away while it's still warm and silky.
Substitutions & Variations
Unsalted butter: Use unsalted butter and increase the salt to ¼ teaspoon to control the seasoning yourself.
Lime juice: Swap the lemon juice for lime juice for a slightly different citrus twist that works beautifully with fish.
White wine vinegar: Use ½ tablespoon of white wine vinegar instead of lemon juice for a more traditional classic hollandaise flavor.
Dijon hollandaise: Whisk in ½ teaspoon of Dijon mustard at the end for a slightly tangy variation.
Blender version: If you prefer, you can blend the egg yolk, water, and lemon juice, then slowly drizzle in melted butter while the blender runs. This makes a thicker sauce but changes the texture slightly.
Equipment For Hollandaise Sauce
Small saucepot: A small, heavy-bottomed pot works best because it heats evenly and prevents hot spots that can scramble the eggs.
Whisk: A wire whisk helps you stir constantly and keeps the sauce smooth as it thickens. A small balloon whisk is ideal for this amount of sauce.
How to Store Hollandaise Sauce
Refrigerator: Hollandaise doesn't store well, but you can keep leftovers in an airtight container in the fridge for up to 1 day. The sauce will thicken and separate as it cools.
Reheating: Gently rewarm leftover sauce in a small pot over very low heat, whisking constantly. Add a teaspoon of warm water to help it come back together if it looks broken.
Freezing: Not recommended. The egg-based sauce will separate and lose its creamy texture when frozen and thawed.
Serving Suggestions
Eggs Benedict: The classic pairing. Drizzle this hollandaise sauce for eggs benedict over poached eggs, Canadian bacon, and toasted English muffins.
Steamed vegetables: Pour it over asparagus, broccoli, green beans, or Brussels sprouts for an elegant side dish.
Grilled fish: Spoon the lemon butter sauce over salmon, halibut, or cod for a restaurant-quality finish.
Roasted potatoes: Use it as a dipping sauce for crispy roasted fingerling potatoes or breakfast hash browns.
Expert Tips
Keep the heat low: Medium-low heat is key. If the pan gets too hot, the eggs will scramble instead of creating a smooth hollandaise sauce.
Whisk constantly: Don't stop whisking once you turn on the heat. Constant motion keeps everything emulsified and prevents lumps.
Cut butter small: Smaller pieces of butter melt more evenly, which helps the sauce come together without separating.
Taste before serving: The salt level can vary depending on your butter, so always taste and adjust the seasoning at the end.
Serve immediately: Hollandaise is best fresh and warm. It thickens and separates as it sits, so make it right before you're ready to eat.
Fix a broken sauce: If your sauce looks curdled or separated, whisk in a teaspoon of cold water off the heat. It usually brings everything back together.
Grandma's Hollandaise Moment
My grandma used to make classic Hollandaise Sauce on Easter mornings, standing at the stove with her old copper pot and a wire whisk that had seen better days. One year, she got distracted by my cousin asking about the egg hunt, and the sauce started to scramble. She pulled it off the heat, whisked in a tiny splash of cold water, and said, "See? Even mistakes can be fixed." The sauce came back together, silky and perfect.
When she drizzled it over the asparagus, my uncle took one bite and said, "This is better than the restaurant on Fifth Avenue." She just smiled and told us the secret was patience and a steady hand. That memory comes back every time I make this butter-based sauce, and I always keep a little cold water nearby, just in case.
FAQ
How do you make a simple hollandaise sauce?
Whisk an egg yolk with water and lemon juice, add butter pieces, then heat gently while whisking constantly until the sauce thickens. Season with salt and cayenne, and serve right away. The key is low heat and constant whisking.
How to make hollandaise sauce mary berry?
Mary Berry's method is similar to this one. She uses egg yolks, lemon juice, and butter, whisking over gentle heat until thick. Some versions add a touch of white wine vinegar instead of all lemon juice for a slightly different tang.
What are the ingredients to hollandaise sauce?
The classic ingredients are egg yolk, lemon juice, butter, and salt. Some recipes add cayenne pepper or white pepper for a little heat, and a splash of water helps thin the yolk for easier whisking.
What's the difference between Benedict sauce and hollandaise sauce?
There's no difference. Benedict sauce is just another name for hollandaise sauce because it's traditionally served over eggs Benedict. They're the same creamy egg sauce made with butter, egg yolks, and lemon juice.
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Pairing
These are my favorite dishes to serve with Hollandaise Sauce
Hollandaise Sauce
Ingredients
- 1 large egg separated, note: discard the whites or save for another recipe
- 1 tablespoon water for thinning the sauce
- ½ tablespoon lemon juice freshly squeezed for optimal flavor
- 4 tablespoon salted butter 57g, cut into small pieces; use unsalted butter if preferred, and add extra salt
- ⅛ teaspoon salt adjust to taste
- ⅛ teaspoon cayenne pepper optional, for a little heat
Instructions
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Separate the egg and place the yolk into a small saucepot.
- Add water and lemon juice to the pot with the yolk. Whisk until smooth.
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Cut butter into small pieces (about ¼ tablespoon each). Add butter to the pot with the egg yolk mixture.
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Place the pot over medium-low heat and continuously whisk as the butter melts and the mixture froths. As the egg yolk cooks, the sauce will thicken. Once it reaches a gravy-like consistency, remove from heat.
- Season the sauce with salt and cayenne pepper. Drizzle over your favorite dishes.
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