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Easy Hollandaise Sauce Recipe

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

Hollandaise Sauce in a serving tray

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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 of over asparagus

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 

  1. Separate the Eggs – add yolks to a small saucepan and save whites for another recipe.
  2. Add water, lemon juice and dijon and whisk together until well combined.
  3. Add Butter – Slice the butter into small pieces and toss them into the saucepan. 
  4. 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.
  5. 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! 

Images of step by step process of making hollandaise sauce

To Serve

Aside from traditional Eggs Benedict, there are many ways to serve hollandaise sauce: 


  • 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 

What is the difference between Hollandaise and Bearnaise sauce?

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.

What texture should hollandaise sauce be?

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.

Why did your hollandaise sauce crack?

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.

Why is your hollandaise sauce runny and not thickening?

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.

More Homemade Sauces

Easy Hollandaise Sauce Recipe

5 from 23 votes
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Hollandaise sauce served in a bowl garnished with parsley

Hollandaise Sauce is a French sauce that sounds fancy but is truly easy to make. It's served for breakfast or brunch over Eggs Benedict.

Author: Natalya Drozhzhin
Skill Level: Easy
Cost to Make: $1-$2
Keyword: hollandaise recipe, hollandaise sauce
Cuisine: French
Course: Breakfast, Brunch
Calories: 234
Servings: 4 servings



  1. Separate the egg yolks from the egg whites. Store the egg whites in an airtight container in the fridge for another recipe.

  2. Add the egg yolks to a small saucepan with water, lemon juice, and dijon, and whisk until well-combined.

  3. Cut the butter into small pieces and add them to the egg mixture.

  4. 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.

  5. 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 Facts
Easy Hollandaise Sauce Recipe
Amount Per Serving
Calories 234 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 158mg53%
Sodium 160mg7%
Potassium 21mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 865IU17%
Vitamin C 1mg1%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Natalya Drozhzhin

Natalya is a food blogger who founded to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.

Read more posts by Natalya

Read comments/reviewsAdd comment/review

  • Jacqueline
    May 2, 2022

    This is a great recipe thank you. Why is it when I click on air fryer broccoli it switches to a different web site? Do you endorse these other sites?


    • Natashas Kitchen
      May 2, 2022

      Hi Jacqueline! The Air Fryer Broccoli recipe is my good friend Natalia’s recipe! We share each other’s recipes from time to time. In this case, she has a broccoli recipe, and I don’t. I hope you love it!


  • Juniper
    April 29, 2022

    Mmm ! Love Eggs Benedict ! I used to make it all the time ..
    Gotta get some eggs in the a.m.
    and that is going to be brunch along with a side of asperagus ..
    so good with hollandaise also !
    Have a nice weekend Nat ! 😃


    • Natashas Kitchen
      April 30, 2022

      Eggs Benedict is a must-have! Have the best weekend also, Juniper!


  • Cathy
    April 20, 2022

    Hi Natasha, my Grandparents were from Belgium. My Grandmother always made a sauce similar to this for steamed cauliflower. Place a glass bowl over a simmering pan of water on the stove. In the bowl. Melt 4 tablespoons butter, add 4 tablespoons yellow wet mustard, whisk well, whisk in 2 large egg yolks, salt and pepper, (remove the bowl if it is getting too hot so your yolks don’t scramble). Toss steamed well drained cauliflower in the sauce. Very good and never fails.


    • Natasha's Kitchen
      April 21, 2022

      Thank you for sharing that with us, Cathy! We appreciate it.


  • Zuzana
    April 20, 2022

    Hi Natasha, did you use electric whisk? I´d like to try this sauce with fresh salmon but not really sure, how to whisk it to reach the perfect outcome.
    Btw i love your recipes, already tried a few of them (tiramisu, chicken cajun, cauliflower, breakfast burritos,..), always tasty 🙂
    Thank you
    Greetings from Slovakia


    • Natashas Kitchen
      April 20, 2022

      Hi Zuzana, I used a handheld whisk 🙂 I’m so glad you’re enjoying my recipes, Zuzana!


  • Pat
    April 19, 2022

    I don’t understand why many recipes call for unsalted butter but then add salt. Why can’t I just use my salted butter?


      April 19, 2022

      You can control the amount of salt when using unsalted butter. You can experiment with salted butter if you’d like.


  • Betsy
    April 19, 2022

    Super easy hollandaise sauce! You’re so right; it’s perfect on asparagus! My husband loves it on Eggs Benedict. I need to try it on Haricot Vert or green beans! Ikea has been serving hollandaise on salmon lately and it’s pretty good…but I really like it on the mashed potatoes. Great recipe. Lots of applications!


      April 19, 2022

      Thank you, Betsy. I’m so glad you enjoyed this recipe. It really is delicious and so versatile.


  • Kristyn
    April 19, 2022

    Love hollandaise!! Just had some over my breakfast, yesterday! This is a delicious, easy recipe!


    • Natashas Kitchen
      April 19, 2022

      Hollandaise is a must! I’m so glad you love it too, Kristyn!


  • Jayne Shmidt
    April 19, 2022

    Delicious! I made this for eggs benedict but it was delicious with roasted veggies too!


    • Natashas Kitchen
      April 19, 2022

      So good over veggies!


  • Linda
    April 19, 2022

    This sounds delicious! And easy. Does it matter if the butter is cold from the fridge or should it be room temperature?


    • Natashas Kitchen
      April 19, 2022

      Hi Linda, we used cold butter, it melts into the sauce.


  • Vanessa
    April 19, 2022

    Will try this soon, but is it possible for me to add some beetroot pureed for a more richer flavour and pop of color? Have you ever experimented that, or can you give me advice from your professional opinion?


      April 19, 2022

      Hi Vanessa, I have not tested this to advise. If you try it, please share your experience.


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