Perfect Hollandaise Sauce


Hollandaise Sauce Recipe Perfect Hollandaise Sauce

Mmmmm… butter and eggs melted together until creamy- what could be more delicious? This hollandaise sauce is a regular at our table because it is easy to make and full of proteins and fats. It also really dresses up seafood, vegetables and breakfast dishes.

Some of my favorite uses for Hollandaise sauce are: On Eggs Benedict , on asparagus, and on salmon with cauliflower rice.

I didn’t attempt making Hollandaise sauce for a long time, but now I wish I had tried it much sooner. This recipe is easy and fast… let me know what you think!

Perfect Hollandaise Sauce
Prep time
Cook time
Total time
Delicious and creamy homemade hollandaise sauce.
Recipe type: Condiment
Cuisine: French
Serves: 4+
  • 4 Egg Yolks
  • 1 stick (1/2 cup) melted butter
  • 2-3 tsp fresh squeezed lemon juice
  • Salt and pepper
  1. Melt butter and make sure it is warm but not too hot.
  2. In a medium bowl, whisk egg yolks with lemon juice and spices until smooth.
  3. Put the bowl with the egg yolks on top of a small pan of boiling water (make sure the bowl doesn't touch the water) or in a double boiler.
  4. Whisk the egg yolks constantly while slowly adding the melted butter in.
  5. Once well incorporated, continue to whisk for 2-3 minutes (approx) until it starts to thicken.
  6. Use immediately, or remove from heat and cover until serving.
  7. If it thickens or starts to separate, mix in a ½ tsp or so of warm water before serving.
Ever made Hollandaise sauce? If not, will you attempt this recipe? Let me know below!
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Reader Comments

  1. Ryan says

    oh yum. Hollandaise sauce is one of my favorite things but I’ve never been brave enough to make it. But now I will! And we have a bunch of eggs that we need to use up, so this is perfect. Thanks!

  2. Kelly says

    Could you maybe freeze this into an ice cube tray for later uses? Thinking maybe a reheat could mess up the consistency and I don’t know if it’s bad to freeze egg yolks.

  3. jenna says

    Please excuse me if this is a dumb question, but you said put a bowl on top of a pan of boiling water but don’t let the water touch the bowl? So does this mean I would need to hold the bowl over the pan? Im sorry im just a little confused.

    • Ellen says

      Hey Jenna,
      You can sit the bowl on top of the pot – just make sure there water level in the pot doesn’t touch the bottom of the bowl :)

  4. Jen says

    I have a question: can simple mayonnaise be made in the same manner during steps two through five? I have always wanted to make my own but raw eggs concern me and stores around home don’t sell pasteurized eggs.

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