If there is one sauce that instantly makes breakfast feel a little smug, it is Hollandaise Sauce . Rich, buttery, and unapologetically indulgent, this classic has a way of turning eggs, vegetables, and even simple toast into something that feels restaurant worthy without the restaurant bill.

The good news is that Hollandaise Sauce is far less intimidating than it sounds. Once you understand the technique, it becomes one of those recipes you pull out when you want to impress with minimal effort. This version keeps things smooth, foolproof, and forgiving, so you can focus on enjoying it instead of stressing over curdled eggs.

Creamy Hollandaise Sauce in a bowl - 1
  • Why You’ll Fall in Love With This Sauce
  • What Goes Into This Hollandaise Sauce
  • Add Ins And Clever Twists
  • How To Make This Hollandaise Sauce
  • Pro Tips From My Kitchen
  • Recipe FAQs
  • Hollandaise Sauce Recipe

Why You’ll Fall in Love With This Sauce

  • Stable and silky texture: The gentle heat and steady whisking create a smooth, velvety sauce that holds together instead of splitting on you.
  • Balanced richness: Plenty of butter without being heavy, thanks to the acidity from fresh lemon juice cutting through the richness.
  • Beginner friendly method: This approach takes the fear out of how to make hollandaise sauce by breaking it down into manageable, confidence building steps.
  • Versatile beyond breakfast: These hollandaise sauce uses go way past Eggs Benedict, making it a sauce you will want to keep in your back pocket.

What Goes Into This Hollandaise Sauce

Top-down view of Hollandaise sauce ingredients labeled. - 2

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 at the bottom for a full list of ingredients with measurements.

Add Ins And Clever Twists

Once you’ve nailed the base, Hollandaise Sauce becomes a playground. These add ins and swaps let you tweak the flavour without messing with the texture.

  • Garlic Hollandaise: Add a small amount of finely grated roasted garlic for a savoury, mellow upgrade.
  • Herb Hollandaise: Stir in finely chopped chives, tarragon, or parsley for a fresh finish that pairs beautifully with fish.
  • Spicy Hollandaise: A pinch of cayenne or a dash of hot sauce gives the sauce a subtle kick without overpowering it.
  • Citrus Swap: Try a splash of orange or lime juice instead of lemon for a different flavour profile.

How To Make This Hollandaise Sauce

Unsalted butter melting in a small saucepan. - 3
  1. 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.
Egg yolks and fresh lemon juice in a clear glass jug. - 4
  1. ⁠ 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.
Hot melted butter being slowly poured into the yolk and lemon mixture. - 5
  1. Blend in the Butter. Slowly stream the hot butter into the yolk mixture while blending. Watch as it turns glossy, thick, and dreamy.
Finished Hollandaise sauce in a small bowl. - 6
  1. ⁠ Season . 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.

Pro Tips From My Kitchen

  • Use room temperature egg yolks so they emulsify more easily and evenly.
  • Keep the heat low and patient, because rushing is the fastest way to end up with scrambled eggs.
  • If the sauce thickens too much, whisk in a teaspoon of warm water to loosen it back up.
  • Serve immediately for the best texture, since hollandaise does not like being reheated.

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.

Golden Hollandaise sauce being spooned over a poached egg on an English muffin with smoked salmon and arugula. - 7 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 8

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IngredientsUSMetric1x2x3x

  • ▢ 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.

Creamy Hollandaise Sauce in a bowl - 9

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

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