The Healthier hollandaise sauce is my version of a classic spice. It’s rich, creamy, velvety smooth and ready in just minutes.
Easy Homemade Hollandaise Recipe
If you’ve never had hollandaise sauce before, then get ready to discover your new favorite condiment.
I mean, what better way than a rich, buttery, flavorful, perfectly seasoned sauce to spice up your breakfast sandwich, veggies, hash browns, etc. It really makes any recipe look fancier!
This recipe for Homemade Hollandaise Sauce is a lot easier than it tastes and sounds and is ready in just minutes!
What is hollandaise sauce?
Hollandaise is a condiment of French origin made from a mixture of butter, egg yolk, lemon and spices. It’s simple, delicious, and most commonly used in a classic breakfast dish known as Eggs Benedict.
Ingredients for Hollandaise sauce
Scroll to the recipe card below for ingredient amounts and full directions!
- Butter: I recommend unsalted, grass-fed butter.
- Egg yolk: Look for pasture-raised eggs.
- lemon juice: Use fresh lemon juice
- Spices: Sea Salt, Pepper, Cayenne Pepper, Onion Powder, Garlic Powder
- Warm water: only if necessary to dilute it
How to make hollandaise sauce
Like I said before, this Hollandaise Sauce recipe is so much easier than it sounds! Just a few minutes and it’s ready to use.
- Melt the butter: Using a water bath, heat the butter until melted.
- Mixture: In a blender, mix the egg yolks, lemon juice and spices. Blend on low, then slowly add the melted butter until well combined.
What does hollandaise sauce taste like?
Hollandaise tastes like the perfect balance of all the ingredients!
It has a buttery undertone that gets even creamier and richer with egg yolk. These richer flavors are perfectly balanced with the tangy lemon juice and then spiced up perfectly with a tangy blend of spices.
Because this recipe is homemade, you can make it as buttery, tangy, or spicy as you like. Feel free to customize to your taste!
tips and hints
- Use a water bath. This will allow the butter to melt smoothly without burning.
- Bring the yolk to room temperature. The eggs separate better when they’re cold, but I recommend letting the yolks come to room temperature after separating them from the whites. This makes them easier to incorporate into the butter.
- If the sauce is too thick or not emulsifying, slowly add small pieces of warm water until it reaches your desired consistency.
- Serve warm. Hollandaise sauce should be served slightly warm once it is fully mixed. The taste and texture are hard to beat!
- Save the whites. Instead of throwing them away, save the egg whites and use them in another recipe or add them to scrambled eggs for some extra protein.
serving suggestions
The classic way to serve hollandaise sauce is with Eggs Benedict, a flavorful breakfast sandwich with poached eggs, vegetables, bacon and onions.
However, it’s so versatile that it can be served in other ways too! Try with:
The possibilities for this flavorful sauce are truly endless.
How to save
The texture of the homemade hollandaise sauce is at its best right away. However, if you have some leftover, you can store it in an airtight container in the fridge for up to 2 days.
To reheat the sauce, it’s important to do so carefully so that the eggs aren’t accidentally cooked. Here are a few options:
- Warm water: Store the sauce in the airtight container and submerge in a bowl of warm water until warm.
- double boiler: Heat over low heat in a water bath on the stove until heated.
- Microwave: Microwave in 15-second increments, stirring often, until heated through.
Watch the video:
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- 1 Cup butter unsalted
- 2 egg yolk
- 1 tablespoon lemon juice
- 1/4 teaspoon sea-salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon Cayenne pepper, more to taste
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 Cup warm water, if necessary
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Melt the butter in a water bath or in the microwave.
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While the butter melts, place the egg yolks, lemon juice, and spices in a blender and cover. Slowly pour the melted butter into the blender in a steady stream on low speed until the butter and egg yolks are well combined.
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If the sauce is thick, slowly add water until you reach a slightly thick and runny consistency.
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Taste and adjust the seasonings as needed. Serve warm in a serving plate of your choice!