This easy, no-fail Hollandaise Sauce is rich, velvety, and full of buttery, lemon flavor. With just three ingredients and five minutes, you will have delicious hollandaise.
Making hollandaise sauce from scratch may sound intimidating, but this recipe is foolproof thanks to the trusty blender. Because of the need for only the three ingredients (egg yolks, lemon juice, and butter), the flavors work cohesively well. The lemon flavor shines through with brightness. The egg yolks are rich. And the butter is luscious.
Not only does this recipe need only three ingredients, but it takes just five minutes to make this sauce. This is all thanks to the blender. The finished product is beautiful on eggs Benedict, vegetables, and most proteins (think chicken, steak, and fish).
What is Hollandaise Sauce?
Hollandaise is a sauce made from egg yolks, lemon juice, and hot melted butter. A classic recipe, it is one of the five French “mother” sauces alongside Tomato, Bechamel, Velouté, and Espagnole sauces. Hollandaise is made via an “emulsion”, or a blend of two opposite ingredients emulsified into one. In this recipe, egg yolks are essential for this emulsion process.
The beauty of this recipe is that the emulsion process is simplified thanks to the blender. Three cheers for no continuous whisking! The key is to add the hot (NOT lukewarm) butter into the blended yolks slowly to avoid cooking or curdling the eggs.
The key to making the best sauce is the use of fresh ingredients.
- Egg Yolks
- Lemon Juice
- Butter – If using unsalted, add a pinch of salt.
While this recipe calls for only three ingredients, there are some additional items that add great flavor to this sauce.
- Hot Sauce (I love Franks RedHot Sauce.)
- Cayenne Pepper
- Dijon Mustard or Mustard Powder
How to Make Hollandaise Sauce
With a Blender
Place the egg yolks and lemon juice into a blender container. Cover, and blend for about 10 seconds.
Next, place the butter into a microwave-safe dish and heat for approximately one minute, or until melted and hot. *Make sure the butter stays hot, not lukewarm, for proper emulsion.
With the blender at high speed, pour the butter into the blender container in a thin stream until all the butter has been added. The sauce should be thickened and pale yellow.
Without a Blender – Stovetop Method
In a small saucepan over low heat, melt the butter. *This can also be done in the microwave.
Place the egg yolks and lemon juice into a medium-sized bowl over a saucepan with a small amount of simmering water (double-boiler). Carefully whisk until slightly thickened.
Whisking constantly, pour the melted butter mixture into the egg yolks in a thin stream until thickened and pale yellow. Remove the bowl from the heat and serve.
How to Serve this Sauce
- Eggs Benedict – The tried-and-true pairing to hollandaise sauce is eggs Benedict. A classic breakfast comprised of toasted English muffins, Canadian bacon, and poached eggs. *Make sure to use fresh eggs for poaching and a dash of white vinegar in your poaching water.
- Vegetables – Make any vegetable taste better with the addition of this buttery sauce. Vegetables that are particularly good with this sauce include roasted asparagus, broccoli, and potatoes.
- Fish – Hollandaise is delightful poured over oven-cooked or pan-fried fish, particularly salmon.
- Chicken – Don’t limit this sauce to just vegetables and eggs. It is also exceptionally tasty poured over cooked chicken.
Run the sauce through a fine strainer to remove lumps or excess air bubbles (from blending).
As mentioned above, hot sauce or a ¼ teaspoon of cayenne pepper are great additions to this sauce. This recipe is classic which makes it easily adaptable.
This recipe is small batch. To feed more hungry people, make a double or triple batch.
Frequently Asked Questions
Place the hollandaise in the top bowl of a double boiler (stainless bowl over a pot filled with a small amount of simmering water). Heat the sauce, whisking frequently until warmed. *The key to reheating hollandaise is to do so slowly and gently to avoid cooking the eggs.
While best served immediately after making it, this sauce can be made a day in advance. Store the sauce in an airtight container in the refrigerator.
After blending the sauce until thickened, pour it through a fine strainer. Using a spatula, press the sauce through the strainer into another bowl or container. You will be left with smooth, luscious sauce. An alternative method is to whisk (or blend) in a small spoonful of hot water. *Do so carefully.
Other Classic Sauce Recipes
- How to Make Béchamel Sauce
- How to Make Veloute Sauce
- Easy Caramel Sauce Recipe
- How to Make Basic Tomato Sauce
The beloved eggs Benedict is no longer intimidating thanks to this quick and easy recipe. Make hollandaise sauce with confidence. This simple three-ingredient hollandaise is just what your weekend brunch has been missing.
Easy Blender Hollandaise Sauce
- 3 egg yolks
- 2 teaspoon lemon juice
- ½ cup salted butter
- Place the egg yolks and lemon juice into a blender container. Cover, and blend for about 10 seconds.
- Next, place the butter into a microwave-safe dish and heat for approximately one minute, or until melted and hot. *Make sure the butter stays hot, not lukewarm, for proper emulsion.
- With the blender at high speed, pour the butter into the blender container in a thin stream until all the butter has been added. The sauce should be thickened and pale yellow.
- If using unsalted butter, add ¼ teaspoon of salt.
- Run sauce through a fine strainer to remove lumps or excess air bubbles (from blending).
- A dash of hot sauce or a ¼ teaspoon of cayenne pepper is a great addition to this sauce.
- This recipe is small batch. To feed more hungry people, make a double or triple batch.
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