Hollandaise Sauce
Published
Published
If you thought that Hollandaise Sauce was only something you could get in a restaurant, think again! This Hollandaise Sauce recipe is so simple to make at home, with just a few ingredients. It’s velvety smooth and the flavor is the perfect complement to eggs benedict, roasted vegetables, and more.
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If you’ve always thought that hollandaise sauce sounded too fancy and complicated to make at home, you might be surprised at actually how simple it is. You only need 3 main ingredients, a few seasonings, and less than 10 minutes.
I’ve played around with the ingredients included until I came up with a combination that’s perfect every time, and you can make it a bit spicy or keep it toned down and mild, depending on who will be eating it. It’s rich and buttery, silky smooth, and wonderful served over eggs, veggies, or even pasta.
Tips for Success
- Don’t brown the butter. When melting the butter, you want it fully melted and foamy but not to the point it starts to brown. Browned butter will add a flavor you don’t particularly want in this hollandaise sauce. If it starts to brown, I would toss it out and try again.
- Adjust the consistency. If the egg mixture gets too thick when blending it with the melted butter, you can add in 1/2 teaspoon of water to thin it out.
- Taste test and adjust. I always like to give my hollandaise sauce a taste after I’ve added all of the ingredients. The ratios in this recipe are usually perfect for my family but sometimes I’ll add a bit more cayenne or hot sauce if I want a spicier sauce or it needs just a pinch more salt.
Hollandaise Sauce
Ingredients
- 1 & 1/2 cups unsalted butter, , sliced or cubed
- 6 large egg yolks, (just the yolks)
- 4 teaspoons water
- 4 teaspoons fresh lemon juice, , plus more to taste
- 1 teaspoon mustard, , optional
- 1/8 teaspoon cayenne, (or a few drops of hot sauce), plus more to taste
- Coarse salt and freshly ground pepper, , to taste
Instructions
- Melt butter in a small pot over medium heat until it’s foamy but not yet beginning to brown, about 3 minutes.
- Place egg yolks and the water in a blender. Start blending, and, working very slowly, add the hot melted butter until it’s all incorporated. (If it starts to get too thick to blend, add 1/2 teaspoon of water at a time.)
- Add to the blender lemon juice, mustard, and cayenne, though feel free to adjust the amounts to taste, and season with salt and pepper.
- Quickly pulse 2 or 3 times to incorporate.
- Use as desired.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Ways To Use It
This hollandaise sauce is perfect for Eggs Benedict and our Eggs Benedict Casserole, but can also be enjoyed over scrambled eggs and crepes. It pairs so well with roasted vegetables too, like roasted asparagus or roasted broccoli, and as a velvety sauce over pasta.
Proper Storage
Hollandaise sauce is best enjoyed immediately, especially since this recipe blends the eggs with melted butter instead of cooking them on the stovetop. If needed, you can store it for up to 24 hours and gently reheat it but it’s so quick to make that I think it’s best to just make it fresh again.
More Homemade Sauces To Try:
- Infinity Sauce
- Cocktail Sauce
- Chipotle Honey Vinaigrette
- Sweet Chili Sauce
- Peanut Sauce
- Chick-fil-A Sauce
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Do you use yellow mustard or Dijon mustard?
Dijon