How To Make Hollandaise Sauce (2 Easy Ways!) Recipe
Learn how to make classic Hollandaise Sauce quickly and easily using either an immersion blender or a traditional blender. This rich, creamy sauce combines egg yolks, lemon juice, and melted butter with a hint of cayenne for a perfect balance of tangy and buttery flavors. Ideal for drizzling over eggs Benedict, steamed vegetables, or grilled fish, this recipe delivers a luscious, velvety sauce in just 5 minutes.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Total Time: 5 minutes
- Yield: 1 serving
- Category: Sauce
- Method: Blending
- Cuisine: French
Ingredients
Hollandaise Sauce Ingredients
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/4 to 1/2 teaspoon sea salt
- Pinch of cayenne pepper
- 1/2 to 1 cup (114–227 g) unsalted butter
Instructions
- Blend egg yolks (Immersion Blender Method): Add the egg yolks, lemon juice, salt, and cayenne pepper to a wide-mouthed mason jar or container just slightly wider than your immersion blender head. Place the immersion blender in the jar and blend for about 10 seconds until combined.
- Melt butter: Gently melt the unsalted butter in a small saucepan over medium-low heat until warm but not hot or boiling.
- Slowly add butter (Immersion Blender Method): While the immersion blender is running, slowly pour the melted butter into the side of the jar. Move the immersion blender up and down and in circular motions to emulsify the sauce without lifting it too high to avoid splattering.
- Serve immediately: If the Hollandaise is too thick, add a little warm water to thin it out and season to taste. Drizzle the sauce over your meal and enjoy.
- Blend egg yolks (Blender Method): Place egg yolks, lemon juice, salt, and cayenne pepper in a blender and blend on medium-high speed for 15-30 seconds until well combined.
- Melt butter: Heat the unsalted butter in a small saucepan over medium-low heat until warm but not boiling.
- Drizzle in butter (Blender Method): With the blender on medium-low speed, slowly drizzle the melted butter into the blender until the sauce reaches the desired consistency. Add a little warm water if too thick and pulse to combine.
- Serve immediately: Pour the Hollandaise sauce over your dish and enjoy the fresh, creamy texture.
Notes
- Ensure the butter is warm, not hot, to prevent the eggs from cooking or curdling.
- Use fresh lemon juice for best flavor.
- Adjust the salt and cayenne to your personal taste.
- If sauce thickens too much, thin with a teaspoon of warm water.
- Consume Hollandaise sauce immediately for best texture and flavor; it is not ideal for reheating.
