Easy Hollandaise Sauce Recipe: Silky & Buttery Breakfast Magic

Hollandaise sauce revamps ordinary dishes into culinary masterpieces with its luxurious, silky texture.

Rich egg yolks dance with butter, creating a velvety emulsion that elevates any plate.

Chefs consider this classic French sauce a true test of culinary skill, requiring precision and technique.

Whisking the ingredients demands patience and a steady hand, balancing temperature and movement delicately.

The sauce golden hue promises a decadent experience that tantalizes taste buds and impresses dinner guests.

Mastering hollandaise represents a milestone in cooking, connecting you to generations of culinary tradition.

Delicate yet bold, this sauce turns simple ingredients into something extraordinary.

What to Pair with Hollandaise Sauce Beyond Eggs

• Pair Perfectly with Classic Eggs Benedict: Serve this velvety hollandaise sauce over traditional eggs Benedict with Canadian bacon, poached eggs, and toasted English muffins for a luxurious breakfast experience.
• Complement Steamed Vegetables: Drizzle the sauce over fresh steamed asparagus, artichokes, or roasted broccoli to elevate simple vegetables with rich, buttery flavor.
• Wine and Sauce Harmony: Match the hollandaise with a crisp, light white wine like Sauvignon Blanc or a dry Chardonnay to balance the sauce's creamy richness and cut through its buttery texture.
• Protein Partner: Enhance grilled salmon, roasted chicken, or poached white fish by adding a generous spoonful of this silky sauce for an instant gourmet touch.

Unique Twists on the Classic Hollandaise Recipe

• Spicy Kick Hollandaise: Add chipotle peppers or sriracha sauce for a fiery version that elevates the classic sauce with bold, zesty flavors.
• Herb-Infused Hollandaise: Blend fresh herbs like dill, chives, or tarragon into the sauce for a fresh, aromatic enhancement that brightens the creamy texture.
• Mediterranean Style: Incorporate roasted garlic, sun-dried tomatoes, or a sprinkle of za'atar spice blend to give the sauce a Mediterranean-inspired profile with rich, complex undertones.
• Truffle Luxe Hollandaise: Stir in a small amount of truffle oil or truffle salt for an elegant, earthy dimension that transforms the sauce into a gourmet experience.

Why Hollandaise Sauce Is the Silky Star of Brunch

• Whip Up Silky Smoothness: This hollandaise sauce transforms ordinary dishes into restaurant-quality meals with its incredibly creamy and luxurious texture that glides effortlessly over food.
• Blend and Conquer Quickly: Using a high-powered blender makes creating this gourmet sauce super easy and fast, taking just minutes to prepare without complicated cooking techniques.
• Elevate Everyday Dishes: The versatile sauce instantly upgrades steamed vegetables, grilled meats, and classic breakfast dishes like eggs Benedict, adding a rich, tangy flavor that impresses family and guests alike.
• Master Gourmet Technique: Learning this emulsification method allows home cooks to create a professional-level sauce that seems complicated but is actually simple to master with some basic blending skills.

What You Need for Classic Hollandaise Sauce

• Egg Yolks: Rich, creamy base that provides structure and smooth texture for the sauce.
• Lemon Juice: Bright, tangy element that balances richness and adds zesty flavor.
• Dijon Mustard: Adds subtle sharpness and helps emulsify the sauce.

• Salt: Enhances overall flavor and balances the richness of the sauce.
• Cayenne Pepper: Provides a gentle, warm heat that adds complexity.

• Unsalted Butter or Ghee: Primary source of richness and smooth, silky texture, best when melted and hot for proper emulsification.

How to Make Velvety Hollandaise That Doesn’t Break

Step 1: Prepare Butter

Gently melt butter in a small saucepan over low heat or in microwave until completely liquid. Avoid browning or burning the butter.

Step 2: Blend Egg Base

In a high-speed blender, combine egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper. Pulse briefly to create a smooth, uniform mixture.

Step 3: Create Silky Sauce

Start blender on low speed. Slowly drizzle warm butter into egg mixture in a thin, steady stream. Continue blending until sauce becomes creamy and slightly thickened.

Step 4: Adjust Consistency

If sauce seems too thick, add a few drops of warm water. If too thin, blend a bit longer or add more melted butter.

Step 5: Serve Immediately

Transfer sauce to a warm serving dish. Drizzle over poached eggs, roasted vegetables, or grilled fish. Best enjoyed within 30 minutes of preparation.

Tip: Keep sauce warm by placing bowl over a pot of warm (not hot) water to prevent separation.

Tips for Mastering Hollandaise Like a Pro

• Master Butter Melting: Use clarified butter or ghee for a smoother, more stable sauce with less risk of separation.
• Control Blending Speed: Pulse ingredients initially to prevent over-beating and ensure a silky, consistent texture.
• Maintain Precise Temperature: Keep hot butter around 130-145°F to prevent curdling while creating perfect emulsification.
• Rescue Broken Sauce: If sauce separates, whisk in a tablespoon of warm water or add another egg yolk to restore smooth consistency.
• Quick Serving Strategy: Prepare hollandaise just before serving and keep warm using a double boiler or heat-safe bowl over warm water to prevent cooling and potential separation.

How to Store and Gently Reheat Hollandaise Sauce

• Refrigeration: Store leftover hollandaise sauce in an airtight container and refrigerate for up to 2 days. The sauce will naturally separate, so whisk or blend briefly before reheating.
• Gentle Reheating: Warm the sauce slowly in a double boiler or microwave at 50% power, stirring frequently to prevent curdling. Add a tiny splash of warm water if the sauce seems too thick.
• Safety Check: Discard the sauce if it develops an off smell, unusual color, or shows signs of separation that cannot be corrected with whisking. Always prioritize food safety when handling egg-based sauces.

Hollandaise Sauce Recipe

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4.5 from 36 reviews

• Total Time: 6 minutes
• Yield: 2 1x

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Description

Hollandaise sauce elevates breakfast and brunch with its luxurious, silky French texture. Whisked egg yolks, butter, and lemon juice create a rich, creamy condiment perfect for Eggs Benedict and asparagus that brings restaurant-quality elegance to your plate.

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Ingredients

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Main Ingredients:

• 3 egg yolks
• ½ cup (120 ml) unsalted butter or ghee, melted and hot

Flavor Enhancers:

• 1 tablespoon (15 ml) lemon juice
• 1 teaspoon (5 ml) Dijon mustard
• ¼ teaspoon (1.25 ml) salt
• 1 pinch cayenne pepper

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Instructions

1. Select unsalted butter and separate egg yolks with precision, ensuring no white remains mixed in the golden components.
2. Gently warm butter in a saucepan over low heat until completely liquefied, creating a smooth golden liquid without browning or scorching.
3. Place egg yolks into a clean blender container, adding fresh lemon juice, Dijon mustard, a whisper of cayenne pepper, and a delicate pinch of salt.
4. Pulse the egg mixture briefly to integrate all ingredients, creating a uniform pale yellow base with a silky texture.
5. While blending at medium speed, carefully introduce the hot melted butter in a thin, steady stream, allowing the sauce to transform and thicken gradually.
6. Continue blending until the hollandaise reaches a luxurious, velvety consistency that ribbons elegantly when drizzled from a spoon.
7. Taste and adjust seasoning, potentially adding more lemon juice or cayenne for enhanced complexity.
8. Transfer immediately to a warm serving vessel, ensuring the sauce remains glossy and smooth for draping over poached eggs, roasted vegetables, or grilled proteins.
9. Serve promptly, as hollandaise sauce separates quickly and loses its delicate emulsion if left standing too long.

Notes

• Butter’s smooth transformation starts with gentle melting, ensuring a rich base for your luxurious sauce.
• Egg yolks dance with tangy lemon and spicy mustard, creating a flavor foundation that promises culinary magic.
• Blending transforms simple ingredients into a silky, restaurant-worthy sauce that elevates any dish with professional finesse.

• Prep Time: 5 minutes
• Cook Time: 1 minute
• Category: Breakfast, Lunch, Dinner, Appetizer
• Method: Blending
• Cuisine: French

Nutrition

• Serving Size: 2
• Calories: 360
• Sugar: 0.1 g
• Sodium: 150 mg
• Fat: 40 g
• Saturated Fat: 24 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 1 g
• Fiber: 0 g
• Protein: 6 g
• Cholesterol: 370 mg