Hollandaise Sauce
Rich, velvety smooth butter sauce with a bright tang from fresh lemon juice. This classic French mother sauce comes together in minutes with a blender for foolproof results every time. Perfect drizzled over poached eggs, steamed asparagus, or grilled salmon.
For 4 servings
- prep
Separate the eggs and prep the lemon.
1.Separate 3 eggs, placing the yolks in the blender jar. Reserve whites for another use.2.Juice a fresh lemon to get 1 tablespoon of strained juice. - prep · ~3 min
Melt the butter until bubbling hot.
1.Cut the butter into small cubes and place in a small saucepan.2.Heat over medium until fully melted, bubbling, and steaming hot but not browned (about 3 minutes).TIPThe butter must be piping hot when you pour it in — this is what cooks the yolks and thickens the sauce. - mix
Blend the yolks with lemon juice.
1.Add the lemon juice, salt, and pepper to the egg yolks in the blender.2.Blend on medium speed until combined and frothy (about 15 seconds). - mix · ~1 min
Stream in the hot butter slowly.
1.With the blender running on medium, remove the center cap or lid insert.2.Pour the hot melted butter in a very thin, steady stream through the opening.3.Blend until the sauce is thick, pale, and creamy (about 30 seconds).TIPPour slowly — adding butter too fast will break the emulsion. The sauce should coat the back of a spoon. - serve
Taste, adjust, and serve immediately.
1.Taste and add an extra pinch of salt or a drop of lemon juice if needed.2.Serve right away over poached eggs, asparagus, or grilled salmon.TIPHollandaise is best fresh but can be kept warm for up to 30 minutes in a bowl set over lukewarm water. Re-blending with a teaspoon of hot water revives it.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your egg yolks are at room temperature to help the emulsion come together smoothly.
- 2Pour the hot melted butter in a very thin, steady stream while the blender runs on medium for a stable emulsion.
- 3If the sauce breaks, whisk one teaspoon of hot water into a fresh yolk, then slowly drizzle in the broken sauce while blending.
- 4Hollandaise is best used immediately, but you can hold it for up to 30 minutes in a warm water bath (not hot).
- 5A pinch of cayenne or white pepper adds gentle heat without speckling the sauce like black pepper can.
Adapt it for your goals.
Béarnaise Sauce
Replace the lemon juice with 1 tablespoon of white wine vinegar simmered with a shallot and fresh tarragon. Strain before adding. Ideal with steak or grilled fish.
Dairy Free VersionDairy-Free Version
Substitute the melted butter with a high-quality, neutral-tasting plant-based butter alternative. Use at the same hot temperature for a vegan-friendly sauce.
Herb HollandaiseHerb Hollandaise
Add 1 tablespoon of finely chopped fresh tarragon, chives, or dill after blending for an herbaceous twist perfect over vegetables or fish.
Why this is on our healthy list.
Rich in Healthy Fats
Butter provides fat-soluble vitamins and butyrate, which supports gut health, though it should be enjoyed in moderation.
Source of Choline
Egg yolks are one of the best dietary sources of choline, essential for brain function and cell membrane health.
Frequently asked questions
The butter likely wasn't hot enough to cook the yolks, or it was added too quickly. Next time, ensure the butter is bubbling and pour it in the thinnest steady stream possible.
