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
Servings
Nutrition
Notes
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
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!
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 !
I make it in the blender. The warm butter cooks the eggs as you poor it in.
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!
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 🙂
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….
Oh, yum! Asparagus, here I come!
thats my breakfast sorted , thanks
We’re going to try it tomorrow! It looks great, thanks!
I used your recipe for Christmas morning breakfast and it turned out perfectly. Thank you!
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!
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.