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Hollandaise Sauce

Writer: Katja Bley de Ulloa
Katja Bley de Ulloa
Oct 2
2 min read

This classic creamy sauce pairs perfectly with breakfast or lunch, whether you serve it over your favorite eggs, veggies, seafood, or savory poultry. It only takes 5 mins!


Close-up view of freshly baked nut and seed bread loaf on a wooden cutting board


Ingredients

- 3 egg yolks

- 1 tbsp lemon juice, or more as desired for flavor

- 1 tsp Dijon mustard

- ¼ tsp salt

- Pinch of cayenne pepper

- ½ cup unsalted butter



Step-by-Step Preparation


  1. Melt the butter in a microwave (make sure it's covered, as it will splatter) for about 1 minute, until it's hot. Alternatively, you could heat it on the stove. Set aside.

  2. Add the egg yolk, lemon juice, Dijon, salt, and cayenne pepper into a high-powered blender and blend for 5 seconds until combined.

  3. With the blender running on medium-high, slowly stream in the hot butter into the mixture until it's emulsified. If the butter is not hot, then it won't emulsify!!

  4. Pour the hollandaise sauce into a small bowl and serve while warm.



How To Fix Broken Hollandaise Sauce


The key to getting the consistency right is hot, melted butter. This recipe emulsifies butter into an egg yolk and lemon juice mixture. So make sure you’re streaming in butter that’s hot enough (just melted won’t do).

But if your sauce breaks and becomes a speckled mess, don’t fret. Here are two methods to help bring your sauce back to life.

  • Blend 1-2 tablespoons of boiling hot water: As you blend, slowly add the hot water and blend until it reaches the right consistency.

  • Add an extra egg yolk: While the blender is on, add an extra egg yolk with a teaspoon of hot water and blend until it's perfectly creamy.



Serving Suggestions


Pairs well with veggies, salmon, potatoes, or eggs as seen below.


Close-up view of freshly baked nut and seed bread loaf on a wooden cutting board


Storage and Shelf Life


While this sauce is best served fresh, you can reheat it. But keep in mind that your eggs may cook up a bit. So here are two options for reheating – just be cautious!

  • Microwave: Place the hollandaise sauce in a glass bowl, and microwave it in 15-second increments. Repeat until the sauce is fully warmed.

  • Stove Top: Pour the hollandaise sauce into a pan over low heat. Add a smidge of melted butter and water to re-emulsify and smooth the texture. Once warmed, pour the sauce back into a serving bowl.



 
 
 

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