• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Wellness Mama®

Wellness Mama®

Simple Answers for Healthier Families

  • About
  • Resources
  • Podcast
  • Blog
    • Beauty
    • Health
    • Mama Wellness
    • Natural Home
    • Natural Remedies
    • Organization
    • Travel
    • Recipes
    • Reviews
  • Shop
  • Health
  • Natural Home
  • Motherhood
  • Natural Remedies
  • Beauty
  • Organization
  • Travel
  • Recipes
  • Reviews

Perfect Hollandaise Sauce (With Just 4 Ingredients!)

March 20, 2017 by Katie Wells
Hollandaise Sauce Recipe
Table of Contents[Hide][Show]
  • The Secret to Loving Veggies? Hollandaise Sauce!
  • A Note on Eggs
  • How to Make Hollandaise Sauce (from Scratch)+−
    • Try these other ways to use hollandaise sauce!
  • Perfect Hollandaise Sauce Recipe

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!

healthy hollandaise sauce

Perfect Hollandaise Sauce Recipe

Katie Wells
Delicious and creamy homemade hollandaise sauce made with only five ingredients and in 15 minutes.
3.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Condiment
Cuisine French
Servings 1 cup
Calories 64 kcal

Ingredients
  

  • ½ cup butter melted
  • 4 egg yolks
  • 2-3 tsp fresh lemon juice
  • salt and pepper

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

This recipe does not store and reheat well at all, so for best results use immediately. 

Nutrition

Serving: 1TBSPCalories: 64kcalCarbohydrates: 0.2gProtein: 0.7gFat: 6.9gSaturated Fat: 4.1gCholesterol: 68mgSodium: 78mg
Tried this recipe?Let us know how it was!

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!

This easy hollandaise sauce recipe uses healthy eggs, grass fed butter and lemon juice for a simple and delicious condiment.

Related Posts

Natural Ways to Improve Skin With Andy Hnilo of Alitura Naturals156: Natural Ways to Improve Skin With Andy Hnilo of Alitura NaturalsHomemade Pasta SauceAuthentic Homemade Pasta Sauce (Fresh or Canned Tomatoes)What is Really In Your Food with Vani Hari of Food Babe22: What Is Really In Your Food?Resilience, Mitochondrial Health, Peptides, and Smart Supplementation With World’s Leading Biochemist Shawn Wells383: Resilience, Mitochondrial Health, Peptides, and Smart Supplementation With World’s Leading Biochemist Shawn WellsHomemade enchilada sauce recipeHomemade Enchilada Sauce RecipeEasy Yum Yum Sauce Recipe
Category: Condiment Recipes, Recipes

About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

  • All Posts
Previous Post: « Natural remedies for athletes foot 5 Effective Natural Ways to Remedy Athlete’s Foot for Good
Next Post: Simple Boys’ Capsule Wardrobe (Durable & Versatile) Boys capsule wardrobe for sping and summer »

You May Also Enjoy These Posts...

  • Gluten and soy free soy sauce alternative recipes
    How to Make a Soy Sauce Alternative
  • Homemade Cranberry Sauce is a healthy recipe that has hints of pineapple and citrus. It has no sugar and is optionally sweetened with honey.
    Homemade Cranberry Sauce Recipe (Low Sugar)
  • Perfect Pâté Recipe - Simple and delicious
    Perfect Pâté Recipe
  • Super Easy Almond Flour Pancake Recipe
    Perfect Almond Flour Pancakes
  • Balsamic Vinaigrette recipe
    Balsamic Vinaigrette Recipe
  • Perfect Roasted Salsa Verde

Reader Interactions

Discussion (21 Comments)

  1. Janice

    May 1, 2016 at 9:38 AM

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

    Reply
  2. Jen

    May 11, 2015 at 6:58 PM

    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.

    Reply
    • Lisa

      June 30, 2015 at 3:50 AM

      4 stars
      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!

      Reply
  3. jenna

    June 2, 2014 at 7:42 AM

    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.

    Reply
    • Ellen

      June 4, 2014 at 2:10 AM

      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 🙂

      Reply
  4. Kelly

    May 20, 2013 at 1:40 PM

    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.

    Reply
    • Wellness Mama

      May 20, 2013 at 3:29 PM

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

      Reply
  5. Alexandra

    August 8, 2012 at 4:59 AM

    Oh, yum!  Asparagus, here I come!

    Reply
  6. Angel

    June 16, 2012 at 5:39 PM

    thats my breakfast sorted , thanks

    Reply
  7. Shannon Briggs

    March 1, 2012 at 5:10 AM

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

    Reply
  8. SAM

    January 17, 2012 at 2:11 PM

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

    Reply
  9. Ryan

    April 10, 2011 at 8:11 PM

    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!

    Reply
  10. J. Stanton

    April 7, 2011 at 6:37 AM

    That sounds delicious! But I assume it doesn’t keep…?

    Reply
    • Wellness Mama

      April 7, 2011 at 12:37 PM

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

      Reply
Newer Comments »

Join the Conversation... Cancel reply

Your email address will not be published. Please read the comment policy.

Recipe Rating




About

  • About
  • Sitemap
  • Start Here
  • Comment Policy
  • Affiliate Disclosure
  • Newsletter
  • Full Disclaimer
  • Promo Guidelines
  • Contact
  • Shop

The Blog

  • All Posts
  • Resources
  • Recipes
  • Natural Remedies
  • Beauty
  • Health
  • Natural Home
  • Mama Wellness
  • Organization
  • Travel
  • Podcast
  • Reviews

Copyright © 2022 · Wellness Mama® · All Rights Reserved · Powered by Mai Theme

Stay in the know.

Simple Answers for Healthier Families