Hollandaise Sauce sounds fancy but it is truly easy to make. It’s often drizzled over a classic dish of Eggs Benedict with crispy bacon, toasted English muffins, and Poached Eggs.
If you’re a lover of French-style breakfast foods, also try your hand at making our Perfect Omelette, Quiche Lorraine, or Crepes.
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What is Classic Hollandaise Sauce?
Hollandaise sauce is one of the five “mother sauces” in French cuisine and consists of egg yolks, butter, lemon juice, and water whisked to creamy perfection over low heat. When preparing this decadent recipe, opt for high-quality eggs and butter – it makes all the difference. I prefer to get grass-fed butter for its deep yellow color and organic eggs.
Hollandaise Sauce Ingredients
- Egg yolks – separate your eggs and use the yolks only which help thicken up the sauce. Save the egg whites for a healthy Egg White Omelette the next day!
- Lukewarm water – To regulate the temperature of the sauce, add lukewarm water.
- Lemon juice – The acid from the lemon juice helps the egg yolks absorb more fat from butter and adds a nice pop of tang. You also need it to prevent cracks and help the sauce thicken up.
- Dijon mustard – adds a great layer of flavor and bite to the sauce.
- Unsalted butter – Butter is the key ingredient to helping your hollandaise emulsify and thicken up to a nice consistency.
- Salt – We use fine sea salt in 99% of our cooking. Feel free to adjust the amount you use to your taste.
- Cayenne pepper – If you love a kick of heat, add cayenne pepper to taste.
How to Make Hollandaise Sauce
- Separate the Eggs – add yolks to a small non-reactive saucepan and save whites for another recipe.
- Add water, lemon juice and dijon and whisk together until well combined.
- Add Butter – Slice the butter into small pieces and toss them into the saucepan.
- Cook the Hollandaise – Place saucepan over medium-low heat, whisking the sauce constantly and vigorously until the melted butter turns the mixture frothy. Continue whisking until the sauce just starts to thicken and coats the back of a spoon.
- Remove the Sauce from Heat – Once thickened, immediately remove the sauce from heat and season it with more cayenne pepper and salt to taste. Serve immediately or cover to keep warm.
Pro Tip: Make sure to whisk the sauce the entire time it’s over heat or the eggs will scramble!
To Serve
Aside from traditional Eggs Benedict, there are many ways to serve hollandaise sauce:
- Over Potatoes – use it as a topping for oven baked potato wedges or boiled potatoes.
- On Vegetables – For a quick and fancy veggie side dish, drizzle the hollandaise over air fryer asparagus or air fryer broccoli.
- With Protein – use it as a topping for salmon or steak.
Make-Ahead
- Storing: To keep hollandaise fresh, store it in an airtight container in the fridge for up to 2 days. This will prevent it from soaking up any lingering smells in your refrigerator.
- Reheating: To warm it back up, use a double boiler on the stovetop to reheat it over a steam bath (direct heat is prone to burning the delicate sauce). If you don’t have a double broiler, you can keep the sauce in the airtight container and let it sit in hot water for 25 minutes.
Common Questions
While they are super similar in texture and ingredients, there are key differences in the way that they are seasoned. Bearnaise typically contains shallots, peppercorns, tarragon, vinegar and wine.
A perfect hollandaise sauce will be perfectly silky and creamy. A poorly made hollandaise will be runny or overly gummy from cooking it at too high of a heat.
Your hollandaise sauce will crack if it’s cooked at too high of a heat. This will cause the dairy to cook too quickly, resulting in cracks. Keep the heat over medium-low and let the sauce cook gradually.
Your hollandaise sauce will turn out runny if you don’t whisk it vigorously and consistently while it’s heating. Aerating the mixture helps make it light, fluffy and thick. Also, avoid substitutions or modifications.
Heating over too high of heat can cause the hollandaise sauce to break. Also make sure to use a non-reactive skillet. Avoid cast iron or copper which can react with the lemon juice.
More Homemade Sauces
- Tzatziki Sauce Recipe
- Easy Chimichurri Sauce Recipe
- Horseradish Sauce
- Homemade Marinara Sauce
- Tartar Sauce
Easy Hollandaise Sauce Recipe
Ingredients
- 2 large egg yolks
- 2 Tbsp lukewarm water
- 2 tsp fresh lemon juice
- 1/2 tsp dijon mustard
- 1/2 cup unsalted butter, (1/2 cup =8 Tbsp)
- 1/4 tsp fine sea salt, or more to taste
- 1/8 tsp cayenne pepper, or more to taste
Instructions
- Separate the egg yolks from the egg whites. Store the egg whites in an airtight container in the fridge for another recipe.
- Add the egg yolks to a small non-reactive saucepan with water, lemon juice, and dijon, and whisk until well-combined.
- Cut the butter into small pieces and add them to the egg mixture.
- Place the pot over medium-low heat, whisking the mixture constantly. As the butter melts, it will get a little frothy. Continue whisking constantly for about 3 minutes or until the mixture starts to thicken then immediately remove from heat. It should be thick enough to coat the back of a spoon.
- Season with salt and cayenne pepper, adding more seasoning to taste. Serve right away or cover to keep warm. If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it up.
Nutrition Per Serving
Hi! I’m Natasha Kravchuk, a New York Times bestselling cookbook author, recipe developer, food photographer, and writer. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home. 
A long, long time ago I used to cook professionally, for 6 years. I’ve had to make Hollandaise sauce so many times, old school method, clarified butter, etc. Delicious but labor intensive.
A few years ago I came across your recipe and Natalya, this recipe is GENIUS! It makes a delicious sauce, and it’s so easy and stress free. I just watched a cooking show where a chef made a reverse Hollandaise, and while interesting and easier than the traditional technique, I thought to myself, “cool, I can appreciate this technique, but it’s no where near as amazing as the one I use.” Which is yours. So good that I wanted to come online and thank you and praise your recipe!
Hello Yohan! Thank you for your amazing feedback, I’m so glad that you love this recipe a lot!
I love your recipes. I’ve yet to be disappointed. Your video tutorials are extremely informative sprinkled with originality and quirky fun.
Thank you so much, Veronica! So glad you’re enjoying the recipes.
Seems simple enough for me to tackle 😁
I hope you love it!
Perfection! Thanks Natasha- your recipes are always top notch!
It has been 84 years and I’m still whisking
Use a stick blender, it’ll help. I I usually double or triple the recipe. My wife is insane. She loves hollandaise on everything.
I used to make hollandaise in the blender, but this is my new go-to! I’ve made it several times now and it only split once because I had the heat on too high. Super easy and delicious!
I’m so glad you found a favorite on my blog, Lauren!
Made Eggs Bennie for my wife for her birthday. Sauce was perfect!
That’s wonderful to hear! Happy birthday to your wife.
We love this recipe! It has served us well through many many eggs benedict brunches! Thank you Natasha!
I’m so glad to hear you’re loving it!
You forgot to tell how much of and how many yolks
It’s in the recipe card located at the bottom of the page just above the comments. Or you can click on “jump to recipe” at the top of the page for a shortcut. This recipe uses 2 egg yolks.
Oh Wow! At first, I thought add water? I followed the recipe precisely and can I just say, WOW! It was delicious and so easy to make! Thank you thank you for sharing.
You’re very welcome, Libby! So glad you loved it.
This hollandaise sauce recipe is perfection. It’s the easiest, fool proof recipe resulting in a perfectly lemon creamy hollandaise sauce. My husband had the “best benedict of his life.”
Wow! That’s just awesome! Thank you for sharing your wonderful review, Ashley!
Wow! This was perfect, delicious and the easiest hollandaise sauce I’ve ever made! Thanks!
That’s wonderful to hear, Rachel!
Worked the first time I made this recipe after about 30 minutes of heating and turning up the heat, but I’ve been unable to replicate it since. It takes way longer than stated to start thickening and always breaks.
Hi Jonah, did you use a different type of pot? It helps if it’s a non-reactive pot. Also, please see the section above titled “Why did my hollandaise sauce break?” for more troubleshooting help with this issue.