Have you ever wondered how chefs create that smooth, buttery sauce that elevates Eggs Benedict or tender asparagus? That’s hollandaise, a classic French sauce that seems more complicated than it truly is.
I’m Bella Franklin, and in this blog, I’ll show you how to make a quick and foolproof hollandaise sauce recipe right at home. Whether you’re cooking brunch or impressing dinner guests, this sauce will bring elegance to your table in minutes.
What is Hollandaise Sauce?
When I first learned about hollandaise sauce, I was intrigued by its elegance and simplicity. Hollandaise is one of the five mother sauces of classical French cuisine.
It’s a rich, creamy emulsion made from egg yolks, melted butter, and lemon juice, ingredients that don’t seem particularly special until they come together in a silky, luxurious sauce.
Originally from France, hollandaise is traditionally served warm and pairs beautifully with vegetables, eggs, and fish. In the UK, it’s best known as the creamy finishing touch on Eggs Benedict or drizzled over tender asparagus during springtime. Despite its fancy reputation, this sauce is surprisingly achievable at home, once you grasp the technique.
The magic of hollandaise lies in emulsification, the process of binding fat (butter) and liquid (lemon juice and egg yolk) into a stable mixture. If done right, you get a glossy, thick sauce with a mild tang and buttery depth.
In a typical French kitchen, it might be made with vinegar reductions or whisked over a bain-marie, but for the home cook like me, modern methods have made it faster and more forgiving, without losing the soul of the original.
Why I Love Making Hollandaise at Home?
There’s something deeply satisfying about creating hollandaise sauce from scratch. The transformation of such simple ingredients into something so rich and velvety never fails to impress. While many find the technique intimidating, I’ve found that with a little patience and a few tricks, it becomes second nature.
For me, making hollandaise at home offers several benefits:
- I can control the flavour and consistency
- It’s fresher and more vibrant than store-bought versions
- It makes even the simplest meal feel special
Over time, I’ve discovered that the key to a successful hollandaise is confidence. Whisking steadily and maintaining a consistent temperature are the only real challenges, and even those become easier with practice. Whether I’m making it for brunch or as a finishing touch on grilled salmon, it always adds a sense of refinement.
It’s also a great way to impress guests or add a little luxury to a weekend breakfast. And because I often have all the ingredients on hand, it doesn’t require a trip to the shops – just a few mindful minutes in the kitchen.
Ingredients for Quick Hollandaise Sauce Recipe
| Quantity | Ingredient | Specification/Notes |
| 3 | egg yolks | fresh, free-range preferred |
| 175g | unsalted butter | melted and warm, not hot |
| 1 tbsp | lemon juice | freshly squeezed for tanginess |
| to taste | salt | fine sea salt |
| to taste | cayenne pepper | optional, for a subtle heat |
| 1 tsp | white wine vinegar | optional, enhances sharpness |
I always recommend using the best quality ingredients you can source, particularly for the eggs and butter, as their flavour really shines through in this sauce.
How to Make Hollandaise Sauce Step-by-Step?
Over the years, I’ve fine-tuned my own hollandaise method that’s both traditional and foolproof. This version uses a gentle stovetop method, relying on whisking and controlled heat to create that perfect emulsion.
Here’s my step-by-step approach:
Preparing the Base
- Separate three egg yolks and place them in a heatproof bowl.
- Add 1 tablespoon of lemon juice and 1 teaspoon of white wine vinegar.
- Whisk the yolks briskly until they lighten in colour and become frothy.
Gentle Heat
- Set the bowl over a saucepan with barely simmering water – the base of the bowl should not touch the water.
- Whisk constantly to avoid scrambling the eggs.
Emulsifying the Butter
- Slowly drizzle in the melted butter while whisking continuously.
- The mixture should thicken and take on a glossy finish.
Final Seasoning
- Once thickened, remove from heat.
- Season with salt and a pinch of cayenne pepper to taste.
It’s crucial to take your time while adding the butter. Pouring too quickly can break the sauce, but steady whisking helps bind everything beautifully. If the sauce starts to split, a splash of warm water often helps to bring it back together.
Quick Methods: Blender & Microwave Hollandaise
For those mornings when I’m in a hurry or just not in the mood to whisk, I turn to either the blender or the microwave. These modern methods are surprisingly effective and produce excellent results with much less effort.
Blender Hollandaise
- Add egg yolks, lemon juice, and a touch of salt into a blender.
- Blend for 20–30 seconds to combine and warm the mixture slightly.
- Slowly drizzle in warm, melted butter while blending on low.
- Stop when the sauce thickens and becomes smooth.
Microwave Hollandaise
This one surprised me the first time I tried it.
- Whisk yolks, lemon juice, and salt in a microwave-safe bowl.
- Microwave in 10–15 second bursts, whisking between each.
- Once slightly thickened, stir in melted butter slowly.
I often use these shortcuts when making hollandaise for just one or two servings. The blender method is creamier, while the microwave version works best if you’re very attentive. Just be careful not to overheat, as the eggs can scramble easily.
Common Mistakes and How I Avoid Them
Hollandaise isn’t difficult once you understand the few common pitfalls. I made these errors myself in the beginning, but learning from them made my sauces better.
Mistakes to Watch Out For
- Overheating the egg yolks leads to scrambled eggs.
- Adding butter too quickly breaks the emulsion.
- Not whisking enough causes the sauce to separate.
- Too much lemon or vinegar makes the sauce too tangy.
How I Prevent Them?
- I always use a bain-marie or double boiler to control the heat.
- I add butter slowly, drop by drop at first.
- I keep whisking, even when my arm gets tired.
- I taste regularly and adjust the seasoning carefully.
One trick I swear by is having a teaspoon of warm water nearby. If the sauce begins to look like it’s separating, I whisk in a few drops to bring it back. Temperature and timing really are everything.
How to Serve Hollandaise Sauce Like a Pro?
This sauce is so versatile that once I mastered it, I found endless ways to use it in my cooking. The classic pairing is, of course, Eggs Benedict, but it’s just as wonderful drizzled over vegetables or fish.
My Favourite Serving Ideas
- Asparagus with hollandaise: A springtime classic.
- Eggs Royale: Smoked salmon in place of ham.
- Grilled white fish: Especially cod or haddock.
- Steamed new potatoes: For a luxurious side.
- On toast with spinach and a poached egg: My quick brunch.
I find that hollandaise elevates even the humblest dish. A few spoonfuls make it feel restaurant-worthy, even if I’m just cooking for myself on a Sunday morning.
Storage Tips and Shelf Life of Homemade Hollandaise
Since hollandaise is made with egg yolks and butter, it has a limited shelf life. I usually make it fresh just before serving, but on the occasions when I need to store it, I follow strict guidelines.
Refrigeration
- Store in an airtight container in the fridge.
- Consume within 24 hours.
- Never store at room temperature due to the risk of spoilage.
Reheating
- Gently reheat over a bain-marie while whisking.
- Alternatively, microwave in 5–10 second bursts, stirring between.
Can You Freeze It?
I wouldn’t recommend freezing hollandaise. The texture and emulsion don’t hold up well once thawed. It’s best made fresh.
Nutritional Information (Per Serving – approx. 2 tablespoons)
| Nutrient | Amount |
| Calories | 185 kcal |
| Fat | 20g |
| Saturated Fat | 12g |
| Cholesterol | 120mg |
| Sodium | 110mg |
| Carbohydrates | 0.5g |
| Protein | 1.5g |
| Sugar | 0g |
This sauce is undeniably rich, but a little goes a long way. For me, it’s about quality and moderation.
Variations of Hollandaise Sauce Recipe (UK)
Jamie Oliver’s Hollandaise with a Twist
- Uses white wine vinegar instead of lemon
- Adds fresh tarragon for a hint of aniseed
- Emulsifies slowly for a light, pourable texture
Gordon Ramsay’s Classic French Hollandaise
- Whisked over low heat with precision
- Includes a teaspoon of Dijon mustard
- Bold, rich, and slightly sharper flavour
Delia Smith’s Foolproof Hollandaise
- Relies on a water bath method
- Constant whisking with a balloon whisk
- Slightly thicker texture ideal for eggs
Nigella Lawson’s Lemon Zesty Hollandaise
- Extra lemon juice for brightness
- No vinegar, pure citrus finish
- Served with poached salmon or spinach
Mary Berry’s Rich & Creamy Hollandaise
- More butter than traditional versions
- Adds a touch of cream for stability
- Perfectly complements grilled vegetables
My Final Thoughts on Making Hollandaise at Home
I used to think hollandaise was only for restaurant chefs. Now, I make it regularly in my own kitchen, sometimes as a weekend treat, sometimes to dress up leftovers. What once felt intimidating has become second nature.
If you’ve never made it before, I encourage you to try. Start slow, use fresh ingredients, and don’t worry if it isn’t perfect on your first go. Each attempt teaches you something new.
To me, hollandaise sauce isn’t just about flavour, it’s about the joy of creating something delicate and delicious from a few humble ingredients. Whether you go traditional or try a variation, it’s a sauce worth mastering.
FAQs
What dishes pair best with hollandaise sauce?
Hollandaise pairs beautifully with poached eggs, steamed vegetables like asparagus, grilled white fish, and even steak for a decadent twist.
Can I make hollandaise sauce in advance?
Yes, but it’s best consumed fresh. If you must make it ahead, store in the fridge for no longer than 24 hours and reheat gently.
Why does hollandaise sauce sometimes split?
It usually splits due to rapid temperature changes or adding butter too quickly. Consistent heat and slow emulsification prevent this.
Is there a dairy-free version of hollandaise?
Yes, you can use dairy-free margarine or plant-based butter alternatives, though the taste and texture will differ slightly.
How can I fix broken hollandaise sauce?
Try whisking in a spoonful of warm water or another egg yolk. This can help rebind the ingredients if it starts to separate.
What can I use instead of lemon juice?
White wine vinegar is the most common alternative. Some recipes also use a reduction of vinegar and shallots for more complexity.
Are raw eggs in hollandaise safe?
Since the eggs are gently cooked over heat during preparation, hollandaise made properly is considered safe. Use pasteurised eggs if unsure.
Hollandaise Sauce Recipe
Ingredients
- 3 egg yolks fresh free-range preferred
- 175 g unsalted butter melted and warm
- 1 tbsp lemon juice freshly squeezed for tanginess
- salt fine sea salt to taste
- cayenne pepper to taste for a subtle heat
- 1 tsp white wine vinegar optional enhances sharpness
Instructions
- Separate three egg yolks and place them in a heatproof bowl.3 egg yolks fresh
- Add 1 tablespoon of lemon juice and 1 teaspoon of white wine vinegar.1 tsp white wine vinegar, 1 tbsp lemon juice
- Whisk the yolks briskly until they lighten in colour and become frothy.
- Set the bowl over a saucepan with barely simmering water – the base of the bowl should not touch the water.
- Whisk constantly to avoid scrambling the eggs.
- Slowly drizzle in the melted butter while whisking continuously.175 g unsalted butter
- The mixture should thicken and take on a glossy finish.
- Once thickened, remove from heat.
- Season with salt and a pinch of cayenne pepper to taste.salt, cayenne pepper
