Hollandaise Sauce in a dark orange bowl with a spoon over a white background
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5 from 4 votes

Easy Hollandaise Sauce

Made in the blender, this recipe takes 5 minutes to make! Serve this classic recipe over Eggs Benedict, broccoli, fish dishes and asparagus. 
Prep Time5 mins
Total Time5 mins
Course: Breakfast, Side Dish
Cuisine: American, French, Gluten Free, Low Carb
Servings: 8 servings
Calories: 131kcal
Author: Lauren Vavala

Ingredients

  • 4 egg yolks
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • pinch cayenne pepper * optional

Instructions

  • Melt the butter in a sauce pan over medium-high heat until hot and foamy. You can also melt it in the microwave on 20-second increments.
  • Add the egg yolks, lemon juice, and salt to the blender and turn it onto high.
  • With the blender running, slowly pour in the melted butter through the flap on the lid until it’s well combined and starts to thicken.
  • Transfer the sauce to a bowl and serve warm.

Notes

Tips and Techniques for the Best Hollandaise Sauce

  • Be sure to use unsalted butter.
  • Fresh lemon juice works best in this recipe.

FAQ’s

  • What do you serve with Hollandaise Sauce? Traditionally Hollandaise Sauce is used over Eggs Benedict, asparagus, broccoli, and fish dishes.
  • Can you make Hollandaise Sauce ahead of time? You can make Hollandaise Sauce ahead of time, but it is best used within a day. Store the sauce tightly covered in the refrigerator and gently reheat when you are ready to use it.
  • What do you do if your Hollandaise Sauce breaks? If your sauce breaks, you can try whisking in boiling water, a few drops at a time, to get the sauce to come back together.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 131kcal | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 128mg | Sodium: 78mg | Potassium: 9mg | Vitamin A: 485IU | Vitamin C: 0.7mg | Calcium: 15mg | Iron: 0.3mg