An easy, no-fail method for making homemade hollandaise sauce in just minutes. Anyone can make this rich and creamy lemon butter sauce!
The post Easy Hollandaise Sauce appeared first on Budget Bytes.
Classic hollandaise sauce has a bit of a reputation for being fussy, but I promise it doesn’t have to be. This super quick and easy Hollandaise Sauce recipe will get you a rich, creamy, lemony sauce in just a few minutes, with nothing more than a sauce pot and a whisk. It’s perfect for holiday mornings and cozy Christmas brunches, but simple enough for any weekend too! That means you can enjoy this dreamy sauce anytime, without breaking a sweat. Let me show you how it’s done.
“I’ve tried many methods of making Hollandaise sauce with little to no success. Just frustration and wasted butter! I tried this recipe and it worked like a charm! Thank you thank you for solving my Hollandaise problems!!!!”
Alex Newman
My No-Stress Hollandaise Sauce Recipe
If you’ve never experienced the magic of hollandaise sauce, let me attempt to describe it to you. It’s a very simple savory sauce made with butter, egg yolk, lemon, and salt. It has a smooth, velvety texture with just the right amount of bright lemon flavor to keep it from being too heavy. If you’ve ever had Eggs Benedict, this is the dreamy yellow sauce that is drizzled over top. But it’s great on a lot more than just Eggs Benedict. I’ve shared some more delicious serving suggestions below!
Recipe Success Tips
- Go low and slow with the heat. Making hollandaise from scratch is all about gentle cooking. Keep the heat at medium-low and whisk constantly so the eggs thicken gradually instead of scrambling. If things feel like they’re heating up too fast, pull the pot off the burner while you whisk.
- Whisking matters more than speed. If the sauce curdles or looks grainy, it’s usually from heat that’s a little too high or not enough whisking. You can’t rush this one. Steady whisking is what creates the smooth, creamy texture.
- If your sauce splits, don’t panic. Take it off the heat and whisk in a teaspoon of hot water at a time until it comes back together. If it gets a little thin, return it to very low heat and whisk until it thickens again.
- Best made fresh. This sauce tends to split when stored, which is why my recipe is intentionally small-batch. I recommend making it right before serving for this reason.
- Make a larger batch, if needed. The recipe below makes about ⅓ cup, or just enough for two people (about 3 Tbsp each). If you want to make more, it’s just as easy. Simply adjust the number in the “servings” box in the recipe below, and the ingredient quantities will adjust for you. The method will be exactly the same, but it may take a few minutes longer for the sauce to heat as you whisk.
- Blender method is an option. Some readers have shared that they like to use a blender to make hollandaise. They do this by blending all the ingredients minus the butter, then slowly stream in hot melted butter while the blender runs. It comes together fast with very little effort. That said, I prefer my stovetop method since it gives me more control over the texture and the final temperature of the sauce, which matters when you want it just right!
- Classic vs. variations. Traditional hollandaise is made with egg yolks, butter, and lemon juice, as I use in this recipe. I have seen vegan versions made with plant-based butter and thickened with ingredients like cashews or silken tofu, though I haven’t tested those methods myself. Béarnaise sauce is a close cousin to hollandaise, made with a vinegar reduction rather than lemon juice and finished with tarragon and shallots for a more savory, herb-forward sauce.
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Easy Hollandaise Sauce
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Equipment
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Whisk
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Small Saucepan
Ingredients
- 1 large egg separated, $0.16
- 1 Tbsp water $0.00
- ½ Tbsp lemon juice $0.03
- 4 Tbsp salted butter 57g, $0.46*
- ⅛ tsp salt $0.01
- ⅛ tsp cayenne pepper $0.02
Instructions
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Separate the egg and place the egg yolk in a small saucepot. The whites can be saved for a different recipe.
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Add the water and lemon juice to the pot with the yolk and whisk until smooth (no heat yet).
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Cut the butter into small pieces (about ¼ Tbsp size), then add them to the saucepot with the egg yolk, lemon, and water.
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Place the pot over medium-low heat. Continuously whisk as the mixture heats. First the butter will melt, then the mixture will begin to get a bit frothy. Finally, as the egg yolk begins to cook, the sauce will thicken. Make sure you’re whisking the entire time to achieve a light, smooth sauce. Once it thickens to the consistency of gravy, remove the pot from the heat.
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Season the sauce with salt and cayenne, then drizzle the sauce over your favorite food!
See how we calculate recipe costs here.
Video
Notes
Nutrition
How to Make Hollandaise Sauce Step-by-Step Photos
Gather all of your ingredients.
Separate the egg: Separate one large egg and place the egg yolk in a small saucepot (this is a 1 qt. saucepot)
Whisk: Add 1 Tbsp water and ½ Tbsp lemon juice to the pot with the egg yolk, then whisk the yolk and lemon juice until smooth (do not heat the mixture at this point).
Add butter: Cut 4 Tbsp salted butter into small pieces (about ¼ Tbsp sized pieces). Cutting the butter helps it to melt faster. Add them to the pot with the yolk, water, and lemon juice.
Heat: Place the pot over medium-low heat and continuously whisk while the butter begins to melt.
Continue to whisk as the mixture begins to heat. You’ll notice it begin to get frothy…
And then when the egg yolk begins to actually cook, it will thicken the sauce to a consistency similar to gravy. Make sure you’re whisking throughout this entire process. It should only take 3-5 minutes for the sauce to thicken. Remove the sauce from the heat once thickened.
Add seasonings: Season the sauce with about ⅛ tsp cayenne and ⅛ tsp salt (or to taste).
And now your rich and dreamy lemony sauce is ready to eat. You did that! Drizzle that heavenly sauce over all your favorite foods!
How to Use Hollandaise Sauce
As mentioned above, this creamy sauce is best known for being served with Eggs Benedict, which I like to make with leftover baked ham during the holidays. Or for something extra special, try swapping the ham for smoked salmon and topping it with a poached egg to make Eggs Royale (aka a super special breakfast I like to reserve for Christmas). This sauce is also great with roasted potatoes or drizzled over sautéed asparagus, steamed broccoli, or other simple vegetables during the holidays or any time of the year. Also, try it spooned over grilled salmon, crab, or even steak. Hollandaise sauce is practically all butter, and I think we can all agree that butter tastes great on everything!
sTORAGE & rEHEATING
This sauce is very rich, so you don’t need a lot. It also has a tendency to separate, which can make storing and reheating leftovers a little tricky. That’s why I chose to make this a small-batch recipe. It makes about ⅓ cup, which is just enough for two people, so you can enjoy it fresh without stressing about leftovers.
If you do end up with extra, transfer it to an airtight container and press a piece of plastic wrap directly onto the surface before adding the lid. Store it in the refrigerator for up to 1–2 days. To reheat, warm it very gently over low heat on the stove, adding a little hot water and whisking as it warms to loosen it up and help it come back together.
More Easy Sauce Recipes
Our Easy Hollandaise Sauce recipe was originally published 6/30/21. We have updated it to be the best it can be and republished 12/23/25.
The post Easy Hollandaise Sauce appeared first on Budget Bytes.
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