Easy Hollandaise Sauce
This Easy Hollandaise Sauce recipe is a classic creamy sauce that is perfect for breakfast or brunch! Perfect for poached eggs on toast.
This recipe is easy to make and requires only 6 simple ingredients. You don’t even need any special machinery or equipment to make it either. A bowl and a whisk will do making it an easy way to quickly make your weekend brekkie a little indulgent.
My favorite way is to pour it on top of poached eggs (eggs benedict), but it can be used in so many other ways. This sauce has a reputation for going horribly wrong which isn’t true at all. It’s really simple to make and even if you do wonk it up, I’ll show you an easy way to fix it in this blog post.
If you’re feeling saucy, I have loads of sauce recipes on the site. Home-made Mayonnaise that tastes way better than store bought, Chipotle Mayonnaise and a tangy Tartar Sauce which went viral on social media!
What is Hollandaise Sauce?
Hollandaise Sauce a silky-smooth sauce that is often served with breakfast foods and can be commonly found on top of poached eggs at your favorite cafe. It’s rich in buttery flavor which comes from the clarified butter/ghee. The egg yolks used in the recipe don’t give this an eggy flavor, but instead a rich depth of flavor. The lemon gives it a slight tang which helps cut through all that rich flavor.
Ways to serve Hollandaise Sauce
This sauce can pretty much make anything that much more delicious!
- Classic eggs benedict – my favorite!
- On top of sausages
- Use it as a tangy sauce in your breakfast burrito
- On top of savory breakfast waffles
- Pairs perfectly with anything cheesy
6 simple ingredients to make Hollandaise Sauce!
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
There are only 6 simple ingredients to make hollandaise sauce. This recipe relies heavily on using the best ingredients available to you!
- Egg yolks – the egg yolks are the star of the show, second only to the butter so make sure you use the very best eggs you can get! I use free range organic eggs, sometimes we get fresh eggs from my mum or friends which is peak egg yolk freshness! I know people often suggest other recipes to use up the other part of the egg you don’t use, (in this case the whites) but honestly, it’s three egg yolks, throw them out and eat your brekkie lol. They’re just egg whites. If you absolutely insist on making two recipes, then try my Mini Raspberry Pavlova recipe!
- Lemon juice – Roll your lemon on your bench top using the palm of your hand to make it easier to juice. If you don’t have lemons, replace with white vinegar.
- Dijon Mustard – this helps give the hollandaise sauce a little extra flavor.
- Salt – I used fine salt.
- Sweet paprika – often you’ll see recipes call for cayenne pepper. I don’t like spicy foods, (not even a little spicy, I’m a sook) so I used sweet paprika instead. Don’t use smoked paprika the flavor is too strong.
- Ghee – also known as clarified butter is melted butter with the water and milk solids cooked out. I have a really simple and quick tutorial on how to make this at home here. You can use store bought, but it’s way cheaper to make at home. The ghee helps give this an intensely buttery flavor. Make sure your ghee is hot, not warm.
How to make Hollandaise Sauce!
- Add the egg yolks, mustard, lemon juice, paprika and salt into a medium sized mixing bowl or the container of a food blender (if you can be bothered cleaning it up).
- Use a whisk to combine.
- Slowly pour in your hot ghee while whisking.
- It will thicken the more you pour it in.
- Once it’s all in there it will be thick and look shiny. Depending on the egg yolks you used and how fresh they are, it may still look orange in color.
- If it’s cold, the butter will solidify, and it will be quite thick. You can place your mixing bowl into a large mixing bowl that is filled 1/3 of the way with boiling water and whisk the sauce until it thins back out.
How to fix broken Hollandaise Sauce
This sauce can split or thicken too much but there’s a really quick and easy way to fix that!
- Hot water – simply pour in 1 tbsp of boiling water while whisking to help thin it out and make it smooth again.
- Gentle warm up – or my favorite way to fix split or cold hollandaise sauce, place your mixing bowl in a larger mixing bowl that’s been filled 1/3 of the way with boiling water, Whisk until begins to thin out. If it thins out too much, just let it sit at room temp until it thickens up again.
Frequently Asked Questions about Hollandaise Sauce
What does it taste like?
Creamy, buttery with a slight tang. The overwhelming flavor in this silky-smooth sauce is butter which comes from the clarified butter used in the recipe.
How do I store this?
You don’t. This recipe needs to be consumed fresh as soon as it’s made and that’s because of the eggs. If you’re using gently cooked eggs in a recipe like this it’s just safer to use this sauce on the day as soon as it’s made. And why would you want to store it when it’s so quick easy to just whip up fresh again! If you want to save a bit of time, make your clarified butter/ghee ahead of time.
Are the eggs raw?
Not really, the eggs are gently cooked by the hot ghee. Using freshly laid eggs or even pasteurized eggs lowers the risk. Even so, if you fall under the category of people who are vulnerable such as children, the elderly and pregnant people, you shouldn’t consume eggs that are not fully cooked.
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Easy Hollandaise Sauce
This Easy Hollandaise Sauce recipe is a classic creamy sauce that is perfect for breakfast or brunch! Perfect for poached eggs on toast.
Serves 4
Ingredients
Hollandaise Sauce
- 3 eggs yolks
- 1 tbsp lemon juice, or white vinegar
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp sweet paprika, not smoked
- 1/2 cup / 125 ml ghee, aka clarified butter, hot
Instructions
Hollandaise Sauce
- To make your clarified butter/ghee, see my recipe here! It’s really easy to make!
- Add the egg yolks, lemon juice/vinegar, mustard and salt to a mixing bowl and whisk to combine. In a slow and steady stream, pour the clarified butter while whisking. Take care not to add it too quickly or your eggs won’t emulsify properly. Slow and steady is the key word here! To thin out the sauce, whisk in 1 tbsp of warm water at a time until you get the consistency you like!
- This sauce can be served with pretty much anything! Chicken, pork, poached eggs on muffins or even used as a dipping sauce! It makes a great breakfast extra indulgent.
Notes
Storage – Sauce is best used the day it’s made but can be stored in an airtight container in the fridge for up to three days. Reheat in the microwave for 10 second burst, whisking each time or on the stove with a little extra butter on a really low gentle heat to prevent it from splitting.
Nutrition – is based on per cup. This recipe makes 1 cup which serves about 4 people. Recipe can be doubled.
Save the egg whites! – Egg whites can be used for other recipes. Meringues and pavlova come to mind.
A note on measurements – all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.
Nutrition
Calories : 970kcal
Carbonhydrates: 3g
Protein: 9g
Fat: 104g
Saturated Fat: 61g
Polyunsaturated Fat: 6g
Monounsaturated Fat : 32g
Cholesterol: 814mg
Sodium: 665mg
Potassium : 93mg
Fiber: 0.4g
Sugar : 1g
Vitamin A: 1029IU
Vitamin C: 6mg
Calcium: 75mg
Iron: 2mg
Nutrition Disclosure
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