Simple hollandaise sauce made with egg yolks, lemon juice, butter, salt and pepper. Inspired by Julia's recipe in Mastering the Art of French Cooking.
Prep time: PT2M
Cook time: PT3M
Total time: PT5M
Rating
4.71 stars (37 reviews)
Keywords
condiment
Ingredients
3 large egg yolks
1/4 teaspoon salt
Pinch pepper ((I use a small pinch of cayenne))
1-2 tablespoons fresh lemon juice ((I use closer to 2 tbsp))
1/2 cup unsalted butter
Categories
Breakfast
Cuisine
French
Steps
This sauce should be prepared immediately before serving-- it will only take you about 3 minutes to make. Place eggs yolks, salt, pepper, and 1 tbsp lemon juice in the blender jar. You can beat in more lemon juice to taste when your sauce is done, and then you will know which proportion you prefer for next time.
Cut the butter into pieces and place it in a small saucepan. Heat it till it's melted, hot and foamy.
Cover the jar of the blender and blend the egg yolk mixture at top speed for 2 seconds. Uncover, still blending at top speed, and immediately start pouring the hot melted butter in a thin stream of droplets. (You may need to protect yourself with a towel during this operation.)
By the time two thirds of the butter has gone in, the sauce will be a thick cream. Omit the milky residue at the bottom of the pan. Taste the sauce, and blend in more seasonings and lemon juice to taste.
If not used immediately, set the blender jar in tepid (lukewarm), but not warm, water. Use the sauce within a few minutes of blending; it will solidify if not used quickly.
Use hollandaise to top any number of delicious dishes. I like using it to top my Nova Lox Benedict - click here for recipe.
Nutitrion
Serving Size: 1 serving
Calories: 245 kcal
Protein: 2 g
Fat: 26 g
Saturated Fat: 15 g
Cholesterol: 199 mg
Sodium: 154 mg
Reviews
Loren Clive on 2025-07-08 (5 stars): Thanks for the recipe. Very easy to do this way.
Another simple hack: if you're already poaching eggs to make eggs Benedict, once you remove the poached eggs, use the boiling hot water as a bain-marie. Simply add egg to smaller pan, set it in the water and proceed. Hot water also keeps sauce warm when finished
This is what I usually do so as to avoid having to wash the blender. Also easier to make a single serving of hollandaise
You can also add a bit of hot water to eggs to heat them, or of course later to sauce if it breaks. Hollandaise doesn't have to be fussy
Jeffrey Price on 2024-10-11 (4 stars): Generally when this happens the butter was not hot enough to emulsify. The next issue is that the blender is not up to the task. There are multiple blades that can be used. You want the lowest heights set. The taller ones don’t mix the bottom of the blender jar. Different blades for blenders might be “S” “X” or “cross” & “ice” so check your manual.
Peters-MVI on 2023-12-27 (5 stars): Served this as a side for Christmas dinner. It was delightful and well received even by my son a professional chef. Pretty much followed it as weitten.
Diane in GA on 2023-03-29 (5 stars): I love this recipe as written. I love it a tiny bit more with the addition of about a tablespoon of white wine too. The ONLY time this recipe failed is when the butter wasn't hot enough. I'd never go back to the stress of that whisk and double boiler. With this recipe I have everything ready in the blender when my asparagus are about 1 minute to go cooking and I'm able to serve everything hot.
Cindy S. on 2023-02-23 (3 stars): Can you save the leftover sauce in the fridge?
If so, how would you reheat it?
Patty S on 2023-01-21 (5 stars): Delicious and easy to make. I used an immersion blender and it still turned out perfectly. I appreciate the nutrition information, and I hate to be high maintenance, but what is a serving size? I'm thinking maybe 2 tablespoons?
Sue on 2022-09-04 (4 stars): LeCordon Bleu teaches to only use clarified butter.
Laura on 2022-07-24 (3 stars): I used 1 tbsp of lemon and it was way too lemony. I would use maybe like 1/4 tbsp for myself
Diana Berry on 2022-05-08 (5 stars): Excellent! And sooooo easy to make!!
Helen on 2022-03-07 (5 stars): I too have Julia’s book and always use this recipe, it works every time.
Jessi on 2022-01-24 (5 stars): Fantastic! I followed the directions using a immersion blender and Mason jar and it was perfect! This one is a keeper!
