This quick and easy Hollandaise sauce recipe allows you to have a delicious sauce in a matter of minutes!
Hollandaise sauce is one of the five French "Mother" Sauces and the only one that doesn't require a roux.
This is the classic French sauce that is served over poached eggs, with ham on an English muffin or croissant...known as "Eggs Benedict."
Unfortunately, this creamy sauce gets a bad rap because folks think it's hard to make--but this version is easy - no clarifying butter or making ghee- and the texture and flavor are perfect!
This recipe takes less than 10-minutes to make and you can make it in advance!
One of the Five Mother Sauces, Hollandaise Sauce is a tangy, lemony sauce that pairs well with vegetables like asparagus and broccoli, Eggs Benedict, chicken and fish.
It is the only Mother Sauce that does not require a roux.
You'll love this sauce!
- All-natural ingredients: no powdered mixes, preservatives, additives, colorants or yucky stuff
- Quick and easy: ready in less than 10-minutes!
- Guaranteed not to split or separate!
- Versatile: serve this easy Hollandaise sauce with eggs (Eggs Benedict is the most popular), vegetables (think asparagus, Brussels sprouts, broccoli) or as a sauce for fish or chicken!
This easy recipe is different from August Escoffier's Hollandaise sauce in that there's no clarified butter and no ghee. Just plain, unsalted butter.
What you'll need:
Unsalted butter, egg yolks, boiling water, vinegar, lemon juice, cayenne pepper, salt and pepper
The original French recipe called for clarified butter, which is also known as "butterfat."
In simple terms, the original recipe required that you melt the butter and cook it long enough for the water to evaporate and the milk solids to separate. What's left is pure butterfat.
But that takes a long time to do...so here's a quick and easy way to get the same great flavor and texture of the original Hollandaise sauce without clarifed butter.
How to make Hollandaise:
Here's an overview of how to make this easy sauce. For more specific instructions, see the recipe card below.
- Bring one cup of water to boil; meanwhile, pour 1 cup of water in another saucepan; place a glass or ceramic bowl over the second saucepan and heat on medium to medium-low heat; (you're basically using a double boiler with a glass/ceramic bowl here)
- Add cut butter and egg yolks to glass bowl
- Whisk 8-10 minutes until the hollandaise sauce begins to thicken
- Drizzle in boiling water and continue to whisk
- Remove saucepan and bowl from heat; add vinegar, lemon, cayenne; taste for salt and pepper and serve!
Why does Hollandaise sauce separate or split?
The most common challenge with this sauce in the traditional manner is that it often splits, separates or breaks.
This can be due to a number of factors:
- The bowl is too hot (this is often what causes the eggs to curdle, too...keep it low and low on the heat)
- The sauce is too hot
- The butter melted too fast (too hot)
- You're not whisking fast enough
- You added the boiling water too fast
Read through these tips! This will ensure your hollandaise sauce doesn't split, separate or break!
Use a thermometer
Cut the stick of butter into 8 pieces for faster melting
Separate egg whites from yolks completely; you don't want ANY egg whites in your sauce
Use a wire whisk to combine ingredients, stirring constantly and rapidly
Do not let the double-boiler get too hot; the water should be at a constant simmer- not boiling (this is the most common reason why this Mother sauce separates); Keep it Low and Slow on the Heat
A consistent and low heat will prevent the egg yolks from curdling
Use a thermometer and test the sauce; it's done when it reaches 160ºF; remove from heat immediately (if you allow it to cook much longer, it gets too hot and will break/split or separate)
If your sauce splits, it's best to start over. This sauce won't split if you use low heat and DRIZZLE the boiling water into the butter/egg mixture.
This recipe makes 1-cup; double it...there's never enough of this easy Hollandaise sauce!
This quick and easy Hollandaise Sauce works every time and you can even make it in advance! Store the sauce (covered) in the fridge for up to 3-days.
When ready to serve, scoop sauce into a microwave-safe bowl and heat on high for 30-seconds; remove, whisk briskly; and heat another 30-seconds on high. Whisk and serve.
Note: Microwaves vary; mine is 1600w, so keep that in mind when reheating in your microwave
This easy Hollandaise sauce rarely separates, breaks or splits...just use a low heat, whisk rapidly and drizzle the boiling water in while continuing to whisk.
Here are other sauce and complimentary recipes to go with Hollandaise!
- 5-Minute Lemon Butter Sauce
- Southern Cream Gravy
- Sausage Gravy
- Mushroom Cream Sauce
- Garlic Roasted Broccoli
- Two medium saucepans
- Medium glass or ceramic bowl
- Wire whisk
- 1 stick butter , unsalted (8 tablespoons); cut into cubes
- 4 egg yolks , large or extra large
- ⅓ cup water , boiling
- 1 teaspoon lemon juice , fresh
- 2 teaspoons white vinegar
- ½ teaspoon cayenne pepper
- salt and pepper to taste
- Allow butter to soften a big at room temperature
- Separate eggs; reserve yolks in a bowl; set aside
- In a medium saucepan, bring 1 cup of water to boil (212ºF); you'll use ⅓ cup of this later
Make the Sauce
- In a second saucepan, add 1 cup of water and heat on high; place glass or ceramic bowl over saucepan (don't let the bowl touch the water); (here, you're basically setting up a double boiler)
- Add butter and egg yolks to glass/ceramic bowl; whisk continuously, 8-10 minutes, until sauce begins to thicken; sauce temperature should be around 160ºF
- Once sauce is thickened, drizzle in ⅓ cup of the boiling water; whisk until combined
- Remove saucepan and bowl from the heat; add vinegar, lemon and cayenne; salt and pepper to taste
- Serve immediately or refrigerate for later use
If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you!