Mmmmm… butter and eggs whipped together until creamy, with a little tangy zip to boot! What could be more delicious? This hollandaise sauce is a regular at our table because it is easy to make and full of healthy proteins and fats, and our kids’ favorite sauce for its buttery flavor.
(Because what kid doesn’t love butter, right?)
The Secret to Loving Veggies? Hollandaise Sauce!
It’s not hard at all to make hollandaise sauce from scratch. This sauce has only 4 ingredients, all of which are basics found in almost any kitchen at any time.
Hollandaise sauce may be most often associated with eggs Benedict (see my grain-free version of Eggs Benedict here), but this versatile lemon-butter sauce also really dresses up seafood, vegetables, and sides. In fact it’s our little trick for getting our kids to eat veggies that may not be their favorite.
I love hollandaise sauce on asparagus (especially wrapped in nitrate-free bacon or prosciutto… mmm!… or on freshly grilled 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. In fact I love it so much I put it in my Wellness Mama Cookbook. Like all of my recipes in the cookbook, I aim for healthy, easy, fast, and low prep… let me know if you think this hollandaise sauce fits the bill!
A Note on Eggs
Some may be concerned that hollandaise sauce calls for the use of raw eggs. Using raw tempered eggs is a common practice in the culinary world. Julia Child wasn’t afraid of raw eggs (or butter for that matter), and classic hollandaise recipes have relied on this ingredient for ages.
That being said, I’m the first to admit our food system has changed dramatically in the last few generations. To alleviate any concerns about safety I use only fresh pastured eggs from a trusted source to reduce the risk of illness (and wash the shells thoroughly before cracking).
Empowered Sustenance has a great article about the health benefits of fresh eggs and why the source matters when it comes to safety.
But on to the recipe!
How to Make Hollandaise Sauce (from Scratch)
This recipe calls for a double boiler, but it’s easy to improvise one by setting a glass or stainless steel bowl over a pan of boiling water. The bowl should not actually touch the water. Experiment to find a size that fits.
This recipe doesn’t store well, unfortunately, but since it comes together in less than 15 minutes and in one bowl (my favorite kind of recipe!) it’s not much trouble to whip up for breakfast, lunch, or dinner!
Check out below the recipe for other uses for hollandaise!
Perfect Hollandaise Sauce Recipe
Instructions
- Melt butter and make sure it is just warm, not hot.
- In a medium bowl, whisk egg yolks with lemon juice and spices until smooth.
- Put the bowl with the egg yolks on top of a small pan of boiling water, making sure the bowl doesn't touch the water, or in a double boiler.
- Whisk the egg yolks constantly while slowly adding the melted butter.
- Once well incorporated, continue to whisk for approximately 2-3 minutes until it starts to thicken.
- Use immediately, or remove from heat and cover until serving.
- If it starts to separate, mix in ½ tsp or so of warm water before serving.
Notes
Nutrition
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Try these other ways to use hollandaise sauce!
- On steamed cauliflower, carrots, and broccoli (California Medley)
- Over an omelette
- Over chicken breast topped with nitrate-free Canadian bacon and melted cheese for an impromptu chicken cordon bleu
- As a dip for bacon wrapped salmon cakes
- As a dip with blanched and chilled asparagus for a snack
Ever made hollandaise sauce? If not, will you attempt this recipe? Let me know below!
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Hi Katie. What do you use your leftover egg whites for?
Can this be refrigerated or even frozen for later use?
This is basically the way I always made it, except I use 5 egg yolks, and 3 sticks of butter. About the same amount of lemon juice, 2-3 tsp.d I add just a few drops of tabasco [optional] And keep in mind, the sauce will curdle if it gets too hot while preparing. And you must constantly stir. Once it reaches the right consistency [thickness] remove from heat. Leaving it on too long will cause it to curdle. But, if it does, do not despair because it will still taste the same. If you want to use again the next day, there is no need to freeze it, it will harden just sitting in the fridge. And if you microwave it the next day, as I do, it is going to curdle anyway. BUT, as I said, it still tastes just as good. It just looks so much better if it is nice and smooth right after preparation. Enjoy
I love the flavors in this dish, melted butter. And lemon is the hero in this dish. Very easy to make.
I’ve wanted to try this but never knew what to do with it. I’ll have to try it soon!
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?
Jacyln, I’m with Janice on the blender. I’ve never had a broken or lumpy sauce using a blender instead of a whisk. Put your egg yolks, lemon juice, S&P in the blender and blend for a few moments on low speed. Then slowly drizzle in the melted butter through the top hole with the blender running. I’m not concerned about the butter being too warm because it cools quickly as it drizzles and the blending action dispurses it very quickly. By the time you’ve poured all the butter, your sauce should be finished. I make Bearnaise sauce with this method also. Perfect every time ! Good luck !