Published: · Last Modified: by Anecia Hero
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This classic Hollandaise sauce recipe allows you to have a delicious French sauce in a matter of minutes! This recipe takes less than 10-minutes to make and you can make it in advance!
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.
Hollandaise is one of the Five Mother Sauces, and uses simple ingredients: butter and egg yolks, and a little lemon and vinegar are all you need to make this creamy recipe.
The tangy, lemony flavor pairs well with vegetables like asparagus and broccoli, Eggs Benedict, chicken and fish.
Why this recipe works
By setting up a double boiler on the stovetop, the eggs and butter are warmed just enough to whisk into a creamy emulsion.
This French Hollandaise recipe uses simple ingredients and tastes so much better than the packaged Knorr Hollandaise dry mix.
- 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 classic Hollandaise 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.
Ingredients
Unsalted butter, egg yolks, boiling water, white distilled vinegar, fresh 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 classic Hollandaise sauce without clarifed butter.
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 cut butter and egg yolks to glass bowl
Whisk continually 8-10 minutes until it begins to thicken
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 FAQ
What causes Hollandaise sauce to separate or split?
The most common challenge with this particular sauce 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 on the heat)
It's too hot
The butter melted too fast (too hot)
You're not whisking fast enough
You added the boiling water too fast
Recipe tips for perfect Hollandaise sauce
Read through these tips! This will ensure your Hollandaise doesn't split, separate or break!
Use an accurate thermometer for best results
Cut the stick of butter into 8 pieces for faster melting
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
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 temperature; 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 it splits, it's best to start over. Use low heat and DRIZZLE the boiling water into the butter/egg mixture.
This recipe makes 1-cup; double the recipe...there's never enough of this classic Hollandaise sauce!
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.
When ready to serve, pour or scoop it 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.
If your Hollandise thickens upon refrigeration, add a little water in one-teaspoon increments, whisking constantly
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 into the egg mixture while continuing to whisk.
Serve over poached eggs, with ham on an English muffin or croissant...known as "Eggs Benedict."
Here are other complimentary recipes to go with Hollandaise!
- 5-Minute Lemon Butter Sauce
- Southern Cream Gravy
- Sausage Gravy
- Mushroom Cream Sauce
- Garlic Roasted Broccoli
If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you!
📋 Recipe
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 minutes minutes
Cook Time: 8 minutes minutes
Total Time: 13 minutes minutes
Yield: 1 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 ⅓ 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
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
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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