This classic Hollandaise sauce recipe takes less than 10-minutes to make and you can make it in advance! It’s one of the French Five Mother Sauces, and uses simple ingredients: butter and egg yolks, lemon juice, white vinegar and salt.

Hollandaise sauce being drizzled over Brussels sprouts.

Unfortunately, this creamy concoction 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!

Did you know it’s the only Mother Sauce that does not require a roux? And since it has no flour, this makes it a keto Hollandaise sauce loaded with protein.

The tangy, lemony flavor pairs well with vegetables like asparagus, Brussels sprouts, and roasted broccoli, Eggs Benedict, chicken and fish.

Eggs Benedict drizzled with easy Hollandaise sauce — Perfect Brunch! Eggs Benedict with creamy Hollandaise and a Bloody Mary!

Ingredients

Unsalted butter, egg yolks, boiling water, white distilled vinegar, fresh lemon juice, cayenne pepper (optional), salt and pepper

How to make easy classic Hollandaise

Here’s an overview of how to make it. 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 butter and egg yolks to glass bowl and whisk
Drizzle in boiling water and continue to whisk
Remove saucepan and bowl from heat. Off heat, add vinegar, lemon, cayenne; taste for salt and pepper and serve!

Recipe tips for perfect Hollandaise sauce

Read through these tips! This will ensure your Hollandaise doesn’t split, separate or break!

Separate the eggs while they’re cold then, let the yolks and whites come to room temperature; you don’t want ANY egg whites in your sauce
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
Use a thermometer and test the temperature; it’s done when it reaches 160ºF; remove from heat immediately
If it starts to separate, remove the pan from the heat and drizzle in a few drops of cold water, while whisking continuously. Use low heat and DRIZZLE the boiling water into the butter/egg mixture.

Make ahead and storage

You can make classic Hollandaise up to three days in advace. Store (covered) in the refrigerator in an airtight container for up to 3-days. Freezing is not recommended.
When ready to serve, pour the sauce into a saucepan on the stovetop on low heat. Gently reheat, while whisking gently, until the sauce has returned to its original creamy texture.
If your Hollandise thickens upon refrigeration, add a little cold water in one-teaspoon increments, whisking constantly

If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you!

Classic Hollandaise Sauce

Creamy, buttery and lemon-infused Hollandaise sauce goes will with roasted vegetables, Eggs Benedict, poultry or fish!

5 from 7 votes

Print Rate

Course: Sauce

Cuisine: French

Prep Time: 5

Cook Time: 8

Total Time: 13

Yield: cup

Author: Anecia Hero

Equipment

Two medium saucepans
Medium glass or ceramic bowl
Wire whisk
Thermometer

Ingredients

1 stick butter , unsalted (8 tablespoons); room temperature; cut into cubes
4 egg yolks , large or extra large (See recipe notes)
1 cup water , boiling
1 cup water , not boiling; but very hot
1 teaspoon lemon juice , fresh
2 teaspoons white vinegar
½ teaspoon cayenne pepper
salt and pepper to taste

Instructions

Prep

Allow butter to soften a big at room temperature
1 stick butter
Separate eggs; reserve yolks in a bowl; set aside
4 egg yolks
In a medium saucepan, bring 1 cup of water to boil (212ºF); you'll use 1/3 cup of this later
1 cup water

Make the Sauce

Set up a double boiler: In a second saucepan, add 1 cup of water on medium heat until water is hot but not boiling; turn the heat to low
1 cup water
Place glass or ceramic bowl over saucepan (don't let the bowl touch the water);
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
1 stick butter, 4 egg yolks
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
1 teaspoon lemon juice, 2 teaspoons white vinegar, ½ teaspoon cayenne pepper, salt and pepper
Serve immediately or refrigerate for later use (SEE RECIPE NOTES FOR REHEATING)

Notes

Use unsalted or salted butter; just taste before you add more salt

Separate the eggs while they’re cold, then allow the whites and yolks to come to room temperature

Use a wire whisk to combine the ingredients; the sauce is done when it reaches 160ºF

Add vinegar and lemon to the glass double boiler OFF HEAT

For reheating, pour leftover sauce into a saucepan on the stovetop on medium low heat. Gently whisk the sauce until it is about 160°F; DO NOT BRING THE SAUCE TO A BOIL WHEN REHEATING OR YOU RUN THE RISK OF THE SAUCE BREAKING.

Nutrition Estimate

Serving: 1cupCalories: 829kcalCarbohydrates: 1gProtein: 2gFat: 93gSaturated Fat: 58gTrans Fat: 4gCholesterol: 286mgSodium: 813mgPotassium: 57mgFiber: 1gSugar: 1gVitamin A: 3298IUVitamin C: 3mgCalcium: 37mgIron: 1mg

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