Easy Hollandaise Sauce Recipe
Hollandaise Sauce sounds fancy but it is truly easy to make. It’s often drizzled over a classic dish of Eggs Benedict with crispy bacon, toasted English muffins, and Poached Eggs.
If you’re a lover of French-style breakfast foods, also try your hand at making our Perfect Omelette, Quiche Lorraine, or Crepes.
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What is Classic Hollandaise Sauce?
Hollandaise sauce is one of the five “mother sauces” in French cuisine and consists of egg yolks, butter, lemon juice, and water whisked to creamy perfection over low heat. When preparing this decadent recipe, opt for high-quality eggs and butter – it makes all the difference. I prefer to get grass-fed butter for its deep yellow color and organic eggs.
Hollandaise Sauce Ingredients
- Egg yolks – separate your eggs and use the yolks only which help thicken up the sauce. Save the egg whites for a healthy Egg White Omelette the next day!
- Lukewarm water – To regulate the temperature of the sauce, add lukewarm water.
- Lemon juice – The acid from the lemon juice helps the egg yolks absorb more fat from butter and adds a nice pop of tang. You also need it to prevent cracks and help the sauce thicken up.
- Dijon mustard – adds a great layer of flavor and bite to the sauce.
- Unsalted butter – Butter is the key ingredient to helping your hollandaise emulsify and thicken up to a nice consistency.
- Salt – We use fine sea salt in 99% of our cooking. Feel free to adjust the amount you use to your taste.
- Cayenne pepper – If you love a kick of heat, add cayenne pepper to taste.
How to Make Hollandaise Sauce
- Separate the Eggs – add yolks to a small saucepan and save whites for another recipe.
- Add water, lemon juice and dijon and whisk together until well combined.
- Add Butter – Slice the butter into small pieces and toss them into the saucepan.
- Cook the Hollandaise – Place saucepan over medium-low heat, whisking the sauce constantly and vigorously until the melted butter turns the mixture frothy. Continue whisking until the sauce just starts to thicken and coats the back of a spoon.
- Remove the Sauce from Heat – Once thickened, immediately remove the sauce from heat and season it with more cayenne pepper and salt to taste. Serve immediately or cover to keep warm.
Pro Tip: Make sure to whisk the sauce the entire time it’s over heat or the eggs will scramble!
To Serve
Aside from traditional Eggs Benedict, there are many ways to serve hollandaise sauce:
- Over Potatoes – use it as a topping for oven baked potato wedges or boiled potatoes.
- On Vegetables – For a quick and fancy veggie side dish, drizzle the hollandaise over air fryer asparagus or air fryer broccoli.
- With Protein – use it as a topping for salmon or steak.
Make-Ahead
- Storing: To keep hollandaise fresh, store it in an airtight container in the fridge for up to 2 days. This will prevent it from soaking up any lingering smells in your refrigerator.
- Reheating: To warm it back up, use a double boiler on the stovetop to reheat it over a steam bath (direct heat is prone to burning the delicate sauce). If you don’t have a double broiler, you can keep the sauce in the airtight container and let it sit in hot water for 25 minutes.
Common Questions
While they are super similar in texture and ingredients, there are key differences in the way that they are seasoned. Bearnaise typically contains shallots, peppercorns, tarragon, vinegar and wine.
A perfect hollandaise sauce will be perfectly silky and creamy. A poorly made hollandaise will be runny or overly gummy from cooking it at too high of a heat.
Your hollandaise sauce will crack if it’s cooked at too high of a heat. This will cause the dairy to cook too quickly, resulting in cracks. Keep the heat over medium-low and let the sauce cook gradually.
Your hollandaise sauce will turn out runny if you don’t whisk it vigorously and consistently while it’s heating. Aerating the mixture helps make it light, fluffy and thick. Also, avoid substitutions or modifications.
More Homemade Sauces
- Tzatziki Sauce Recipe
- Easy Chimichurri Sauce Recipe
- Horseradish Sauce
- Homemade Marinara Sauce
- Tartar Sauce
Easy Hollandaise Sauce Recipe
Ingredients
- 2 large egg yolks
- 2 Tbsp lukewarm water
- 2 tsp fresh lemon juice
- 1/2 tsp dijon mustard
- 1/2 cup unsalted butter, (8 Tbsp)
- 1/4 tsp fine sea salt, or more to taste
- 1/8 tsp cayenne pepper, or more to taste
Instructions
- Separate the egg yolks from the egg whites. Store the egg whites in an airtight container in the fridge for another recipe.
- Add the egg yolks to a small saucepan with water, lemon juice, and dijon, and whisk until well-combined.
- Cut the butter into small pieces and add them to the egg mixture.
- Place the pot over medium-low heat, whisking the mixture constantly. As the butter melts, it will get a little frothy. Continue whisking constantly for about 3 minutes or until the mixture starts to thicken then immediately remove from heat. It should be thick enough to coat the back of a spoon.
- Season with salt and cayenne pepper, adding more seasoning to taste. Serve right away or cover to keep warm. If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it up.
Nutrition Per Serving
Natalya Drozhzhin
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
It was delicious! It was my fist time trying, and it turned out great! At first it wasn’t thinkening up, but I just set the heat higher and it worked. My family loved it!
BTW Im 11 and was able to do it completely by myself.
Thank you for the feedback, Jackie!
I was very skeptical (due to direct heat method and “put all of the ingredients together”) but gave this recipe a try. It came out just perfect – flavor, consistency and it held up covered with foil on the stove until my nocturnal son was able to get out of bed. I overcooked the eggs for the benny a tad, but the sauce covered for that beautifully. On my gas stove, the correct heat was juuuust over “simmer” (my stove lies. It has no “simmer”).
Hi Ken! Thank you so much for trying the recipe. I’m so glad you enjoyed it.
This recipe was super easy and great. It did take me much longer to get a thicker consistence but my stove is pretty old. I would say be patient and let the hollandaise thicken without turning up the heat or thinking you’re doing something wrong. It probably took me a good 10-15 minutes to get it thick enough but again, my stove is super old. I took the pan off the heat after I reached my desired consistency and put a lid on it until I was ready to serve it (atop eggs Benny) and the sauce didn’t break at all and I wasn’t ready to serve after making the sauce for at least 15 minutes (or longer!) Great recipe and I’m glad I didn’t have to use a blender as many other recipes called for. This is in fact easy! Thank you!
Hi Ariel, thank you so much for your detailed feedback and comments. We appreciate it and we’re so glad that you enjoyed this recipe as well.
I tried making this but unfortunately it was not a hit in our household. The texture and consistency was great but the flavour was very sour. In future I would cut down or even leave out the mustard as all 4 of found it overpowered the flavour of the sauce.
HI Erica, did you use a different mustard and also make sure to measure it correctly? Dijon should not come through as potent or sour in this recipe.
After reading the reviews I decided to give this a try. As another reviewer stated that after a fail once with homemade hollandaise sauce this was on my do not make homemade list, I was the same. But not wanting to go to the store for a package, I decided to give this a try. I mixed the ingredients and had it cooking on med-low, at 3 min it was still super runny so I turned up the heat a bit and cooked for another 10 min. The consistency was good but this can go great to bad in seconds. Then is separated and I went to the store anyway. The flavour was ok, but after adding the salt and cayenne it seemed to be too salty. Maybe I would try again, I would just have to remember to take it off the heat immediately after reaching the desired consistency and maybe start with 1/8 tsp of salt.
HI Traci, it sounds like cranking the heat up caused it to overcook and separate. Also 1/4 tsp salt shouldn’t seem overly salty – did you possibly add more than that?
Came out super runny, all the reviews say this is easy and comes out thick. Tasted like straight up butter and I followed the recipe to a tee. Very disappointed
Hi Amanda, it sounds like maybe something was mis-measured or overheated? I haven’t had that experience and it’s not supposed to taste just like butter. Any changes to ingredients – anything omitted or substituted? This is a fairly classic way to make hollandaise.
I’ve tried many “easy” recipes for Hollandaise and this was the one that WORKED.
Thank you for a simple and delicious Hollandaise recipe! Pinned for frequent future use!
I did use “I Can’t Believe It’s Vegan” butter alternative but it came together nicely and didn’t separate!
Great to hear that you loved this sauce and that the substitution that you used worked!
Good recipe. Tried this sauce before but turned out runny and following this recipe I got a nice thicker sauce.
Nice to know that it was a success!
I just waded through a whole bunch of hollandaise recipes looking for this one. I made it several times before, but couldn’t remember where I got it.
I’ve never put any kind of mustard in mine. I do use a dash of Cayenne and the lemon juice and that gives it enough flavor without overwhelming my taste buds.
Great recipe. Thanks!
You’re welcome! Glad that you found our recipe and liked it!
Natasha! Thank you! I use packet hollandaise sauce on chicken oscar. Normally,I do everything from scratch, but an epic fail years ago, put hollandaise sauce on my “no” list for homemade. This was an, I don’t want to go to the grocery store…and all of Natasha’s recipes are keepers, attempt… It is perfect! Thank you!!
You’re welcome! Good to know that you liked it.
This is the tastiest and easiest to make of any hollandaise sauce recipes I have tried. Great smooth creamy texture and wonderful taste.
Thank you for the wonderful review, Andrea!
This recipe looks very nice.
Can you freeze this hollandaise sauce ?
Hi Euni. I don’t know how it would hold up, it could separate. You may want to research online for instructions on this.
Amazing recipe!! I added more Dijon to add a bit more flavour for us and it was perfect. It split toward the end but I just popped the pan base in a large bowl of ice water and it came together beautifully.
Many thanks, I’d never made Hollandaise sauce before as it felt quite intimidating but this is such a lovely, easy recipe.
Hi Jenny! Thank you so much for sharing. I’m so glad you enjoyed the recipe.
I love all your recipes, like others have said it is way easier than the blender, but I think I cooked it too long. It probably was just right but I wasn’t sure and when I cooked it 3 minutes it started to separate.
Hi Gloria! I’m sorry to hear that. See my notes above under “common questions” for tips on how to get the best result. Using too high of heat can cause this issue. I hope you try again and have better results.
I wasn’t impressed. It was too tangy with the Dijon mustard. I didn’t like it at all. Don’t use Dijon. I would never consume this hollandaise, and definitely never serve this to anyone. Sorry.
Hi Liz, the sauce has just half of a teaspoon of dijon in it and should just be a hint of mustard and not too tangy. Did you by chance add half a Tablespoon by mistake?
Awesome recipe! I use half the ingredients to make about 2 servings. Also, if you don’t have Dijon, I have used French’s regular mustard ad it is just as amazing!! Maybe a little more tangy. This is on my “go to” list!!!
Great to hear that worked out well! Thanks a lot for sharing that with us.
Natasha – another fabulous recipe!! Yours have never failed me. I have attempted to make hollandaise sauce three times over the years and had failed miserably. Was never going to attempt it ever again until I saw that you had this recipe and even that it was “easy!” Not only was it easy but it was a beautiful sauce. Love love love!! Thank you so much for all that you do and sharing your amazing recipes!
That’s super nice, Melanie. I’m really glad that you tried and loved this recipe! THank you so much for this great review.
Is the dijon mustard for thickening the sauce – can you make without the dijon and get the same creamy texture
Hi Maria, I haven’t tried any substitution to advise but yellow mustard is the next best thing.
This is a good, bulletproof recipe, very similar to Julia Child’s original. She too uses whole butter and says it makes for “a more tender sauce,” a wonderfully memorable phrase. Just one thing, though. Strictly speaking, a hollandaise with Dijon mustard is correctly referred to as “Dijonaise.”
I am a 76 year old granny and have cooked all my life, but I have to congratulate you on the excellent recipes they all work perfectly…..I live on a farm in the middle of Zimbabwe….Well done
Thank you so much, I appreciate that a lot!
I thought this recipe easier than the blender recipe I’ve used before. Came out perfect, next time I might add a little more lemon.
Hi Jack! So glad you loved the recipe. Thank you for sharing.
I had to add 2 more eggs into the mixture and it still was a watery mess. In my personal opinion, this was not good.
It should not come out watery at all, it’s supposed to be silky and creamy. We’ve never had that issue before, a poorly made hollandaise will be runny or overly gummy from cooking it at too high of a heat.
Hello how are you kindly asking what can be used instead Dijon mustard as it’s a little tricky to find in zambia
I haven’t tried any substitution to advise but yellow mustard is the next best thing.
Hi! I’m sorry but I didn’t like it. It was too buttery (or raw egg-y?) and unfortunately made me feel sick. I also didn’t appreciate the tang of dijon in the background. I did get it at the right consistancy at least pretty fast. So far, nothing comes close to replicating the powdered packets, but those come w things mixed in and you add butter and come to think of it, milk. Maybe it would benefit from that. At least for putting on eggs, maybe others liked it on smth else. My 2¢
HI RK, since the sauce is cooked, the egg gets to the right temperature where its not really raw. I wonder if maybe you used a bad egg? Did your eggs have any off smell when you cracked them?
I had abit of mapel syrup to mine & it split. Made it again but put mapel in at start, & I put some zest in. Also split a second time, I read another review of a lady said how nice it was not using a blender. I popped it in the blender & it was saved. Delicious, thanks for sharing
You’re welcome and good to know that you liked the end result!
I made your sauce this morning with poached eggs and tomatoes on a bun, very delicious!!
There isn’t a recipe of your that we haven’t liked
Thank you,Natasha!
You’re welcome! I’m so happy you enjoyed it, Karry!
I had the pleasure to make this easy sauce for my Eggs Benedict. So easy and the flavor was spot on! Perfect quantity for 4. Thanks, Natasha!
You’re welcome! I’m so happy you enjoyed it, Laura!
If you liked it so much why the low score? Did you have problems making the recipe or was the taste not as you expected?
Hollandaise worked well. i used two TB of Key Lime juice since no lemon handy. Worked well. I used it the otheer day i stead of lemon in crabcakes and it worked then also. About a half stick of salred butter, none added. I took the soft boiled eggs out and put in dish, to keep from overcooking, topped them with a bit of hot cooking water to keep them warm while making the Hollandaise.
Thanks.
Thank you for sharing that with us, Ed. Great to hear that the recipe worked well!
I’m never getting out my blender and pouring butter into it ever again. I will forever use this hollandaise from now on. Simple, easy, no mess, perfection. Thank you!!!
That’s so great! It sounds like you have a new favorite, Julie!
Thank you so much for your recipe for Hollandaise! I’ve been waiting for it and you always deliver! Cant wait for your cookbook!!!!
Melody
You’re very welcome, Melody! 🙂
How much water is needed in the first step please? (When the yolks are added to water). Thanks.
Hi! In the ingredient list (above the steps) I mention 2 tbsp lukewarm water.
Thank you, thank you, thank you! I’ve been waiting for your hollandaise sauce recipe! You always deliver! ❤️
You’re so welcome! I hope you love it. 🙂
Lovely and easy to make! I was staying in an Airbnb and didn’t have a whisk, but used a bowl over pot of simmering water and kept stirring until I got a nice custard texture. Thank you for this recipe. 😊
You’re welcome, great to hear that you loved it!
This recipe turns out perfect. I find it takes less effort and less clean up then using a blender. Just keep whisking the whole 3 minutes and you can’t go wrong. Thsnks for this recipe!
Thank you for your good comments and feedback, Amanda!
Hi Natasha,
I watched a chef make Hollandaise this morning and he threw everything in a blender and put the 1/2 cup of very warm butter to basically cook the egg yolks at the very end. So that also sounds easy. Thank you for all the good advice.
Hi Beverly. You’re welcome. I hope you enjoy this recipe.
This is a great recipe thank you. Why is it when I click on air fryer broccoli it switches to a different web site? Do you endorse these other sites?
Hi Jacqueline! The Air Fryer Broccoli recipe is my good friend Natalia’s recipe! We share each other’s recipes from time to time. In this case, she has a broccoli recipe, and I don’t. I hope you love it!
Mmm ! Love Eggs Benedict ! I used to make it all the time ..
Gotta get some eggs in the a.m.
and that is going to be brunch along with a side of asperagus ..
so good with hollandaise also !
Have a nice weekend Nat ! 😃
Eggs Benedict is a must-have! Have the best weekend also, Juniper!
Hi Natasha, my Grandparents were from Belgium. My Grandmother always made a sauce similar to this for steamed cauliflower. Place a glass bowl over a simmering pan of water on the stove. In the bowl. Melt 4 tablespoons butter, add 4 tablespoons yellow wet mustard, whisk well, whisk in 2 large egg yolks, salt and pepper, (remove the bowl if it is getting too hot so your yolks don’t scramble). Toss steamed well drained cauliflower in the sauce. Very good and never fails.
Thank you for sharing that with us, Cathy! We appreciate it.
Hi Natasha, did you use electric whisk? I´d like to try this sauce with fresh salmon but not really sure, how to whisk it to reach the perfect outcome.
Btw i love your recipes, already tried a few of them (tiramisu, chicken cajun, cauliflower, breakfast burritos,..), always tasty 🙂
Thank you
Greetings from Slovakia
Hi Zuzana, I used a handheld whisk 🙂 I’m so glad you’re enjoying my recipes, Zuzana!
I don’t understand why many recipes call for unsalted butter but then add salt. Why can’t I just use my salted butter?
You can control the amount of salt when using unsalted butter. You can experiment with salted butter if you’d like.
Super easy hollandaise sauce! You’re so right; it’s perfect on asparagus! My husband loves it on Eggs Benedict. I need to try it on Haricot Vert or green beans! Ikea has been serving hollandaise on salmon lately and it’s pretty good…but I really like it on the mashed potatoes. Great recipe. Lots of applications!
Thank you, Betsy. I’m so glad you enjoyed this recipe. It really is delicious and so versatile.
Love hollandaise!! Just had some over my breakfast, yesterday! This is a delicious, easy recipe!
Hollandaise is a must! I’m so glad you love it too, Kristyn!
Delicious! I made this for eggs benedict but it was delicious with roasted veggies too!
So good over veggies!
This sounds delicious! And easy. Does it matter if the butter is cold from the fridge or should it be room temperature?
Hi Linda, we used cold butter, it melts into the sauce.
Will try this soon, but is it possible for me to add some beetroot pureed for a more richer flavour and pop of color? Have you ever experimented that, or can you give me advice from your professional opinion?
Hi Vanessa, I have not tested this to advise. If you try it, please share your experience.