Easy Hollandaise Sauce
Want to impress your friends when hosting brunch or just need to upgrade breakfast at home? Make easy hollandaise sauce!
Hollandaise is one of those things that seems so fancy, but it’s actually quite easy to make. It’s one of the French “mother sauces” and if you know how to make it, you’re well on your way to making every meal better!
My friends adore hollandaise sauce and always order extra when we’re out for brunch, so being able to make it at home means we can have as much as we want.
Why You’ll Love Homemade Hollandaise
- Creamy, rich, and tangy, this is an essential sauce for brunch, especially with eggs.
- It comes together so quickly—it’s honestly ready in about 5 minutes!
- This budget-friendly upgrade is made with ingredients you already have, so you can make it at a moment’s notice.
Ingredients for this recipe
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
How To Make Hollandaise Sauce
Step 1: Separate eggs
Separate eggs and add the yolks to a food processor along with the mustard, lemon juice, salt, and cayenne pepper.
Step 2: Blend
Turn on processor and blend for about 30 seconds until mixed and smooth.
Step 7 : Add butter
While the processor is running, pour the melted butter through the feeder tube until the sauce is thick and emulsified.
Serving suggestions
Of course, hollandaise is perfect with poached eggs on eggs Benedict, but you can use it for other brunch recipes as well!
Try it over steamed asparagus or smoked salmon, or drizzled on corned beef hash. It’s wonderful with any potato dish or even on steak if you’re making steak and eggs.
Ready to impress everyone at the table? Make hollandaise sauce this weekend!
Easy Hollandaise Sauce
Ingredients
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- Pinch cayenne pepper
- 1/2 cup unsalted butter, melted and warm
Instructions
- Add the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper to a food processor. Process for 20-30 seconds until smooth and slightly thickened.3 large egg yolks, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon fine sea salt, Pinch cayenne pepper
- With the processor running, slowly drizzle in the hot melted butter until the sauce is thick, smooth, and fully emulsified. Transfer to a small bowl and keep warm.1/2 cup unsalted butter
Megan Myers has been sharing her favorite recipes online for 20 years. She has worked for companies like Whole Foods Market, Texas Co-Op Power, and Good Catch Foods. Her favorite breakfast food is waffles with plenty of maple syrup.