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Make homemade Hollandaise Sauce in only two simple steps with this easy, fail-proof recipe! You’ll be pouring this rich, creamy, buttery sauce over everything from breakfast to steak dinners. And this classic sauce is naturally gluten free!
Easy Homemade Hollandaise Sauce
Hollandaise may sound fancy and ambitious, but I promise you it’s actually so simple. This is possibly the easiest hollandaise sauce recipe you’ll ever make: 5 ingredients, 2 steps, and it’s ready in under 15 minutes!
Make homemade Eggs Benedict with your very own buttery hollandaise sauce, or drizzle this sauce over everything from salmon to steak, to vegetables. This rich and creamy hollandaise goes with just about everything!
What is Hollandaise? What Does it Taste Like?
In short, hollandaise is a creamy, emulsified sauce that tastes a lot like rich, lemony butter. It’s one of the classic French “Mother Sauces”, made with egg yolks that are whisked together with salt and lemon juice and then combined with melted butter into a thick sauce.
What is the Difference Between Hollandaise and Bearnaise Sauce?
Bearnaise sauce is another of the Mother Sauces, similar in creaminess to hollandaise. The main difference is in the flavor: while the acidity in hollandaise comes from lemon juice, bearnaise sauce uses white wine vinegar. Bearnaise is also flavored with an herb blend of tarragon, shallots, and chervil.
Who knew homemade hollandaise was so fuss-free? You only need 5 ingredients!
- Egg Yolks: Egg yolks and lemon juice emulsify with melted butter to form the basis of the sauce.
- Fresh Lemon Juice: Freshly squeezed lemon juice is best.
- Butter: One stick of unsalted butter, cut into small pieces.
- Cayenne Pepper: Optional.
How to Make Hollandaise Sauce
Making hollandaise from scratch is quick and easy. This recipe doesn’t require any fancy double boilers, just a saucepan and two simple steps:
Combine the Ingredients: In a saucepan, whisk together the egg yolks, lemon juice and seasoning. Add in half of the cubed butter.
Heat: Move the saucepan onto a low heat. Whisk constantly as the butter melts, until fully incorporated. Keep whisking while you add in the remaining butter to thicken the sauce. Remove your sauce from the heat and serve right away.
Tips for Success
- To Thin Out the Sauce: If you notice your hollandaise is becoming too thick, stir in a teaspoon of warm water at a time until you have the right consistency.
- Don’t Overheat the Sauce: Melting the butter is key to emulsifying the hollandaise sauce, however be mindful to not overheat it during the whisking process! It needs to be warm enough that the butter binds with the ingredients but not so hot as to start cooking the egg yolk. Keep an eye and adjust the heat as needed!
Can I Store Extra Sauce?
This hollandaise recipe is so easy that I highly recommend serving it fresh! However, if you do have leftovers, you can store the sauce airtight in the fridge. Reheat it in either the microwave in bursts, or on the stovetop on low heat until warmed through. Add in a bit of melted butter to help revive the texture if needed.
Ways to Use It
This easy hollandaise sauce is ready to go in minutes, and perfect to serve in so many ways. Here are some ideas for how to use it:
- Salmon: Drizzle your homemade hollandaise over poached salmon, or other recipes like this Smoked Salmon Tart.
- Eggs: Use this hollandaise to make an easy Eggs Benedict, or spoon it over more egg dishes like Turkey Swiss Quiche, Broccoli, Potato and Cheese Egg Muffin Cups, and this Gluten Free Breakfast Casserole.
- Meat: I love to serve my hollandaise over a juicy grilled Strip Steak or alongside Grilled Chicken.
- Veggies: Hollandaise sauce pairs nicely with vegetables like Roasted Broccoli and Grilled Asparagus.
- Breakfast Sandwiches: Top these Turkey Sausage Breakfast Sliders with a dollop of hollandaise.
- Bread: Dip your toast or crusty bread into hollandaise. This gluten free French baguette would be amazing with this sauce.
More Mouthwatering Sauces
- 3 large egg yolks
- 1 tbsp fresh lemon juice
- 1/2 tsp Kosher salt
- Pinch of cayenne pepper optional
- 1/2 cup unsalted butter (1 stick), cut into small pieces, divided
- In a small saucepan, whisk together the egg yolks, lemon juice, salt,and cayenne pepper. Add in half of the cubed butter.
- Place the saucepan over low heat and stir constantly with a whisk until the butter is melted. While still whisking, gradually add the remaining butter and whisk until it is melted and the sauce is thickened. If it is too thick, you can whisk in a little warm water, a teaspoon at a time. Remove from the heat and serve right away.