Few sauces carry the elegance, richness, and culinary prestige of Hollandaise sauce. Velvety smooth, gently tangy, and indulgently buttery, this golden emulsion is one of the famed French “mother sauces”—and yet, it’s incredibly simple to make with a handful of ingredients and a little patience.

Whether you’re pouring it over classic eggs Benedict, spooning it atop steamed asparagus, or serving it with grilled salmon, Hollandaise sauce instantly elevates any dish into a restaurant-quality plate.

🧈 Why You’ll Love This Hollandaise Sauce Recipe

Simple, real ingredients: Just eggs, butter, lemon, and a bit of seasoning.
Versatile: Delicious on breakfast, vegetables, fish, and more.
No blender required: Traditional stovetop method gives you more control over the texture.
Customizable: Spice it up with cayenne or hot sauce if you like a kick.

🧾 Hollandaise Sauce Recipe (Original)

Ingredients:

3 large egg yolks
1 tablespoon water
1 tablespoon lemon juice
½ cup unsalted butter, melted
Salt and pepper, to taste
Optional: Pinch of cayenne pepper or a dash of hot sauce for added flavor

Instructions:

In a heatproof bowl, whisk together egg yolks, water, and lemon juice until fully combined and slightly frothy.
Place the bowl over a pot of barely simmering water to create a double boiler. Make sure the bottom of the bowl does not touch the water.
Whisk constantly and vigorously while slowly drizzling in the melted butter in a thin, steady stream.
Continue whisking for about 5–7 minutes, or until the sauce thickens and emulsifies to your desired consistency.
Remove the bowl from heat. Season with salt, pepper, and add cayenne or hot sauce if desired.
Serve immediately, or keep warm by placing the bowl inside a larger bowl of warm water.

👨‍🍳 Tips for Hollandaise Success

1. Use a double boiler setup

This prevents the eggs from scrambling. Keep the heat gentle, and make sure the water doesn’t boil or touch the bowl.

2. Whisk constantly

This prevents the egg yolks from cooking too quickly and ensures a smooth, creamy sauce.

3. Add butter slowly

Pour the melted butter in a thin, steady stream while whisking vigorously. This gradual process allows the sauce to emulsify instead of breaking.

4. Don’t walk away

Hollandaise sauce needs your full attention for those 5–7 minutes. It’s worth it!

5. Adjust consistency

If the sauce is too thick, whisk in a teaspoon of warm water to loosen it slightly.

🥗 Serving Suggestions

Classic:

Eggs Benedict: The most famous use for Hollandaise—poached eggs and Canadian bacon on English muffins.

Vegetable Pairings:

Steamed asparagus
Blanched green beans
Roasted Brussels sprouts

Seafood and More:

Grilled salmon or halibut
Poached sole
Crab cakes or lobster tails

❄️ Make Ahead & Storage

Best served immediately: Hollandaise is a delicate sauce best enjoyed fresh.
To hold briefly: Place the bowl in a larger bowl of warm water (not hot!) to keep it warm for up to 30 minutes.
Not freezer-friendly: The emulsion will break when reheated.

Note: If your sauce breaks or separates, try whisking in a teaspoon of warm water or a fresh egg yolk to bring it back together.

🌶 Optional Add-Ins

Cayenne pepper: Adds a mild heat that cuts the richness.
Dijon mustard: Adds tang and complexity.
Chopped tarragon: Turn your Hollandaise into Béarnaise for a herby twist.
Smoked paprika: For a smoky flair over grilled dishes.

❤️ Final Thoughts

Hollandaise sauce may seem intimidating at first glance, but with just a whisk and a little patience, you’ll create a sauce so smooth and flavorful it could steal the show. Whether you’re prepping brunch for friends or simply elevating a weeknight vegetable side, this creamy, lemony, buttery classic will quickly become a go-to in your kitchen.

So tie on that apron, grab your eggs, and let’s make something fancy!