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!
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.