Hollandaise Sauce
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One of my all-time favorite sauces for drizzling over vegetables, grilled meats and roast chicken, eggs benedict, scrambled eggs, and a whole host of other foods that are only further brought to life by this buttery smooth and luxuriously delicious sauce! This Hollandaise Sauce recipe is super easy to make and comes with instructions for both making it on the stovetop or in the blender!
For more phenomenal homemade French sauces be sure to try our Bearnaise Sauce, Tartar Sauce, and Remoulade!
What is Hollandaise Sauce?
One of the five famous French “mother sauces”, Hollandaise is a simple but rich sauce consisting of butter, egg yolks, and lemon juice and seasoned with salt and sometimes a hint of cayenne or white pepper. Hollandaise is the sauce that’s famously served with Eggs Benedict and commonly drizzled over asparagus.
I’ve seen some Hollandaise recipes online calling for Dijon but that isn’t Hollandaise, that’s a different sauce known as Sauce Dijon or Sauce Moutarde.
Also known as “Dutch sauce” (as it was more commonly called in English-speaking countries through the 19th century), both of its names suggest a Dutch origin but food historians aren’t clear on where it actually originated. It’s generally thought to be of French origin though some speculate it may have been brought back from Holland by the French Huguenots. What we do know is that the first documented recipe for Hollandaise sauce is from a French cookbook, Le Cuisinier François by La Varenne, published in 1651. In that cookbook the instructions direct to “make a sauce with some good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce; take care that it doesn’t curdle.”
What to Serve with Hollandaise Sauce
Hollandaise sauce is perhaps most commonly associated with eggs benedict or drizzled over asparagus, but don’t limit yourself to just those as this sauce is deliciously versatile.
Try serving it with or mixed in:
- Grilled steak (as already mentioned)
- Roast chicken
- Grilled salmon
- Poached fish
- Lobster
- Steamed asparagus or broccoli
- Eggs Benedict
- Omelets
- Potato Salad
- Pasta Salad
- Au Gratins
Can You Reheat Hollandaise Sauce?
Or said another way, can you make Hollandaise sauce in advance? The answer is yes, BUT this sauce splits very easily and the eggs can curdle if overheated, so it must be reheated very carefully. To do so it’s best to use a double boiler and whisk constantly until the sauce is just warm. If you don’t have a double boiler reheat it in a small saucepan over the lowest heat possible, whisking constantly – again, until the sauce is just warm.
Hollandaise Sauce Recipe
Let’s get started!
I’m going to show you TWO WAYS to make Hollandaise: on the stove top and in the blender.
To make Hollandaise you’ll need good quality butter, fresh eggs, and lemon juice.
Lemon juice is traditional but for a slightly different flavor profile you can also use white wine vinegar, which is the recommendation of the famous 19th/20th century French chef, Prosper Montagne, author of the well-known Larousse Gastronomique. White wine vinegar gives the Hollandaise sauce a slightly more refined taste, while lemon gives it a brighter flavor. Try both ways and see which you prefer!
Stovetop Method:
- Melt the butter in the microwave. Place the egg yolks and lemon juice in a stainless steel bowl and whisk them together until the mixture is thickened. Place the stainless steel bowl over a small saucepan with simmering water. The bowl must be ABOVE the water and not touching the water. This is vital to prevent the eggs from scrambling. Alternatively use a double boiler. Vigorously whisk the egg yolk/butter mixture while drizzling in the hot, melted butter in a slow and steady stream. Continue whisking until the sauce has thickened. If you prefer the sauce thinner you can add a teaspoon or so of water. Be careful not to let the sauce overheat or the eggs will scramble.
- Remove the bowl from the heat and whisk in the salt and cayenne pepper if using. Taste and add more salt if desired.
- Use the sauce immediately. If you need to wait to serve it keep it warm by covering and putting it in a warm place (next to the stove top, over a double boiler, or over a small saucepan containing hot water. Again, make sure not to allow the bowl to make contact with the hot water.).
Blender Method:
This method is easier and – even better – it’s hard to mess up!
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Melt the butter in the microwave until it’s not just melted but HOT. This is critical to ensure the sauce emulsifies. (Be sure to cover the bowl because butter splatters!) Alternatively, you could heat it on the stove.
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Place the egg yolks, lemon juice, salt and cayenne pepper (if using) in a blender and blend on medium for about 5 seconds until combined. Remove the plug from the blender lid and with the blender on medium slowly pour in the hot butter in a steady stream. Continue to blend until the sauce is emulsified and thickened. If you prefer it thinner add a teaspoon or so of water and blend. Taste and add more salt if desired. Pour the hollandaise sauce into a bowl and serve immediately. If you need to wait to serve it keep it warm by covering and putting it in a warm place (next to the stove top, over a double boiler, or over a small saucepan containing hot water. Again, make sure not to allow the bowl to make contact with the hot water.).
Enjoy!
For more delicious French sauces be sure to try our:
Hollandaise Sauce
Ingredients
- 3 large egg yolks
- 1 tablespoon fresh lemon juice or white wine vinegar (lemon juice imparts a bright flavor; white wine vinegar imparts a slightly more refined flavor)
- 1/4 teaspoon salt
- pinch of cayenne (optional)
- 2/3 cup unsalted butter
Instructions
- Stovetop Method:Melt the butter in the microwave until it's not just melted but HOT. This is critical to ensure the sauce emulsifies. (Be sure to cover the bowl because butter splatters!) Alternatively, you can heat it on the stove.Place the stainless steel bowl over a small saucepan with simmering water. The bowl must be ABOVE the water and not touching the water. This is vital to prevent the eggs from scrambling. Alternatively use a double boiler. Vigorously whisk the egg yolk/butter mixture while drizzling in the hot, melted butter in a slow and steady stream. Continue whisking until the sauce has thickened. If you prefer the sauce thinner you can add a teaspoon or so of water. Be careful not to let the sauce overheat or the eggs will scramble. Remove the bowl from the heat and whisk in the salt and cayenne pepper if using. Taste and add more salt if desired. Use the sauce immediately. If you need to wait to serve it keep it warm by covering and putting it in a warm place (next to the stove top, over a double boiler, or over a small saucepan containing hot water. Again, make sure not to allow the bowl to make contact with the hot water.).
- Blender Method:Melt the butter in the microwave until it's not just melted but HOT. This is critical to ensure the sauce emulsifies. (Be sure to cover the bowl because butter splatters!) Alternatively, you can heat it on the stove.Place the egg yolks, lemon juice, salt and cayenne pepper (if using) in a blender and blend on medium for about 5 seconds until combined. Remove the plug from the blender lid and with the blender on medium slowly pour in the hot butter in a steady stream. Continue to blend until the sauce is emulsified and thickened. If you prefer it thinner add a teaspoon or so of water and blend. Taste and add more salt if desired. Pour the hollandaise sauce into a bowl and serve immediately. If you need to wait to serve it keep it warm by covering and putting it in a warm place (next to the stove top, over a double boiler, or over a small saucepan containing hot water. Again, make sure not to allow the bowl to make contact with the hot water.).
Nutrition
March 27, 2023
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
