Homemade Hollandaise Sauce

It's easier than you think.

If you can use a whisk, you can make this sauce. It takes less than 10 minutes!

Gourmet, at Home

You don’t need a fancy restaurant for hollandaise or Eggs Benedict—you can make this rich, creamy sauce at home anytime. It’s easier than it sounds, and with a few simple steps, you’ll be drizzling it over everything.

Try it on other foods, too.

Hollandaise sauce is a tangy, silky topping for just about anything. It's best known served over Eggs Benedict but you can also enjoy it over vegetables, chicken and waffles, steak, salmon, and more! It's an easy, creamy and lemony sauce to add to any dish that could use extra moisture and richness.

Simplified Method

I've taken all the complications out of this recipe and made it as simple and straightforward as possible. No fancy equipment required. Even if you don't have a whisk, you can use a fork.

Feel free to customize.

Add little ingredients to make it your own and further complement the dish you're serving it with.

Some people like to add a little bit of mustard, some use a small amount of hot sauce or a pinch of cayenne pepper, and some like to use lime juice in place of the fresh lemon juice.

★ Ingredients You'll Need ★

Simple pantry and refrigerator staples make up this easy, buttery sauce. You likely won't even need to make a trip to the store for anything special.

Here's everything you need:

Egg yolks. You will only need the yolks for this recipe, so save the whites for something else or go ahead and add them to breakfast.
Butter. I use salted butter for just about everything because it's easy. However, if you want more control over the amount of salt you add to this sauce, go with unsalted and add in your own salt to taste. One thing to note is that salted butter does have a higher water content so it isn't quite as creamy as unsalted.
Lemon juice. Feshly squeezed lemon juice is going to give you much more flavor than buying lemon juice. If you have to use bottled, make it a last resort. It's not nearly as flavorful and doesn't add the same brightness that fresh juice will.
Milk or half and half: Half and half will give you a more rich flavor and texture but if you don't have any or prefer a lighter sauce, milk will work too. The higher percentage of fat the creamier your sauce will be.
Cayenne pepper. Adding a pinch of cayenne pepper goes a long way. Stir it into to your finished sauce or use it to garnish your dish. This adds color and flavor to the sauce.

★ How to Make Hollandaise Sauce ★

Just follow these simple steps!

Melt butter in a pan on the stove. Keep the heat low, you don't want to accidentally brown it, just melt it.
Add egg yolks, lemon juice, and milk or half and half to the melted butter and whisk until thick and frothy. Immediately remove from heat.
It is very important to whisk non-stop while this sauce is cooking or the sauce can cook unevenly and become lumpy.
It's also important to remove the pan from heat. Do not turn off the burner or it will continue to cook and sauce may become chunky.
Finally, add cayenne pepper and serve immediately.

★ Alternate Cooking Methods ★

Traditional Double Boiling Method

This is the classic culinary school method for making Hollandaise. Set a large metal bowl over a saucepan filled with about ⅛ water. As the water boils, it heats the bowl. Add eggs, butter, milk, and lemon juice to the bowl and whisk. Use a bowl wider than the pan.

Microwave Method

Yes, you can make Hollandaise sauce in the microwave. Melt the butter first, then whisk it with lemon juice, eggs, warm water or milk, and cayenne in a glass bowl. Microwave in 15-second bursts, whisking between, until thick (about 30–45 seconds). It works, but the stop-and-start can be tedious, so I prefer the stovetop method used in this recipe.

Stovetop Method

Just use a sauce pan. This is how I do it. I have a double boiler, but it's more dishes to wash later. Just be sure to use low heat, stir, and allow time for the sauce to thicken.

★ Tips for Success ★

The 3 keys to success when cooking stove top Hollandaise sauce.

★ Tips & FAQs ★

How do I avoid lumps in my sauce?

The key to make Hollandiase Sauce without lumps is whisking continuously. No matter your method. When using the microwave you will heat and stir, heat and stir. You can use a whisk or a fork.

What does Hollandaise sauce taste like?

The best way to describe Hollandaise sauce is a silky smooth sauce that tastes like butter but in a light and somewhat frothy texture. Some people compare it to whipped and thinner mayonnaise with a buttery taste. It's unlike anything else that you find on breakfast food or vegetables.

Do you need a double boiler to make Hollandaise sauce?

No. Hollandaise sauce recipes often recommend you use a double boiler instead of direct heat in a saucepan. However, this creates more dishes to wash and can be a bit much to handle while whisking the whole time. I've found you don't need the double boiler if you cook over low heat and continually whisk your sauce as it cooks.

Can I make hollandaise sauce ahead of time?

It’s best served fresh, but you can keep it warm for up to 1 hour in a heatproof bowl over barely simmering water. Stir occasionally to maintain texture.

Can you make Hollandaise sauce without a blender?

My recipe does not use a blender, I whisk the ingredients while they are cooking as in traditional French methods.

Can you make hollandaise sauce without lemon?

If you are short on lemons for your hollandaise sauce you can use white cooking wine and vinegar, you will only need about one tablespoon of each, and these will provide the acid needed to balance the sauce.

How do I store leftover Hollandaise sauce?

You can store hollandaise sauce in an airtight container in the refrigerator for up to three days or in the freezer for up to a month.

What dishes pair well with hollandaise sauce?

It’s a classic on eggs Benedict and Eggs Benedict Casserole but also delicious over asparagus, broccoli, salmon, crab cakes, or roasted vegetables.

What's important to keep in mind when making Hollandaise sauce?

Cook Low and Slow
Use very low heat so the eggs thicken gently without scrambling.
Whisk Nonstop
Whisk constantly to prevent clumps and to feel when the sauce starts to thicken.
Remove from Heat Promptly
As soon as it thickens, take it off the heat to avoid overcooking. Stir for 30 seconds to release heat, then serve immediately or cover to keep warm.

★ More Egg Recipes ★

Be sure to try my Eggs Benedict Casserole topped with this sauce!

Or if the more traditional Eggs Benedict is your style, check out my classic Eggs Benedict recipe.

Breakfast, the best meal of the day?

I could argue that it is! Browse all my breakfast recipes for more breakfast ideas.