Perfect Hollandaise Sauce

Hollandaise Sauce Recipe

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!

4.0 from 1 reviews
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. That sounds delicious! But I assume it doesn’t keep…?

    • Unfortunately, no… but it is fast enough to make that it can be
      whipped up whenever you need it.

  2. 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!

  3. I used your recipe for Christmas morning breakfast and it turned out perfectly. Thank you!

  4. We’re going to try it tomorrow! It looks great, thanks!

  5. thats my breakfast sorted , thanks

  6. Oh, yum!  Asparagus, here I come!

  7. 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.

    • I haven’t tried it so I’m not sure but i would think it might cause texture issues….

  8. 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.

    • 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 🙂

  9. 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.

    • Hi Jen, buy organic eggs ONLY. To make mayo, use only yolks, 1 per half cup liquid oil. Olive is a strong flavor, so i use coconut (odorless). Melt it first. Put the yolk in quart mason jar, and then i use an emmersion blender with whisk attachment bc it works best. Start whisking the yolk alone, then add a slow drizzle of the oil (about a tablespoon at a time), but wait before adding more until the yolk incorporates the oil. It will look lighter in color and become thicker. When that happens, add another drizzle, and keep doing this until all the oil is added. I then add pinch himalyan salt, 1/2 teaspoon mustard, 1/2 teaspoon raw honey, and taste to adjust for more salt. I usually also add a tiny splash of apple cider vinegar. Good luck!

  10. I make it in the blender. The warm butter cooks the eggs as you poor it in.

  11. Ok. I need help. I followed the recipe twice but yielded something that was a far cry from “sauce”. It looks chunky and grainy. The second batch, I was mindful to check the temperature of my butter to be sure it wasn’t too hot so I don’t think that’s the problem. I’m broken-hearted. Another waste of my local grass-fed butter and farm fresh eggs ? Any suggestions?