Hollandaise Sauce

Hollandaise sauce is a classic creamy sauce that’s perfect for breakfast or brunch! This recipe is easy and no-fail. It takes just 5 minutes in a blender. Drizzle it on top of poached eggs, eggs Benedict, vegetables or several other recipes for a delicious finishing touch.

Hollandaise sauce in a small grey bowl.

If you’ve had eggs Benedict before, you’ve probably encountered this rich and buttery sauce. It’s got the creamiest consistency and its flavors meld beautifully with ingredients such as eggs, asparagus, or salmon.

While this sauce may seem a bit on the fancy side, it’s actually very easy to make! But like many other emulsions, the fear that it will separate or not come together can be a bit nerve wracking. So today, I’ll walk you through the step by step on how to make perfect homemade hollandaise sauce.

How To Make Hollandaise Sauce

To make this recipe, simply heat up some butter (and it needs to be hot!) and stream it into the blended egg yolk mixture to create a velvety smooth sauce.

  1. Melt the butter in a microwave for about 1 minute until hot.
  2. Combine the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds.
  3. Slowly stream in the hot butter into the mixture as the blender is running.
  4. Pour the sauce into a small bowl and drizzle over your meal!

Hollandaise Sauce Ingredients

All you’ll need for this sauce are six ingredients. And you probably have them in your fridge and pantry already.

  • Egg Yolks –  3 eggs
  • Lemon Juice –  1 tablespoon
  • Dijon –  1 teaspoon
  • Salt –  1/4 teaspoon
  • Cayenne Pepper – just a pinch
  • Butter-  1/2 cup of melted butter

Hollandaise sauce ingredients in a blender.

How To Fix Broken Hollandaise Sauce

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

But in the case that your sauce does break and becomes a speckled mess, don’t fret. Below are two methods to try that will help bring your sauce back to life.

  • Blend 1-2 tablespoons of boiling hot water: As you’re blending, slowly add in the hot water and blend until the consistency is right.
  • Add an extra egg yolk: While the blender is on, add an extra egg yolk with a teaspoon of hot water into the blender and blend until it becomes perfectly creamy.

Can You Use an Immersion Blender?

Yes, absolutely! If you have an immersion blender, add all of the ingredients except the hot butter. Turn the blender on (with it firmly planted on the bottom of the cup or jar) and slowly drizzle in the butter. It will start to emulsify and once you’ve poured in all the butter you’re done!

Making hollandaise sauce in a blender.

How To Store And Reheat Hollandaise Sauce

While this sauce is best served fresh, you do have the option of reheating it. But keep in mind that there could be a chance where your eggs will 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 this process until your sauce is fully warmed up.
  • Stove Top: Pour the hollandaise sauce into a pan over low heat. Add in a smidge of melted butter and water to re-emulsify and give it a smooth texture. Once it’s warmed up, pour the sauce back into a serving bowl.

Hollandaise sauce dripping off a spoon.

More Classic Sauce Recipes

If you thought this recipe was simple, you won’t believe how easy it is make these other sauces. So skip the store-bought jars and opt to make fresh, homemade versions.

Whip any of these up and you can get creative with recipes such as my sweet potato gnocchi with pesto or parsnip noodle chicken alfredo!

Hollandaise sauce dripping off a spoon.

Hollandaise Sauce (Easy & No-Fail)

4.92 from 171 votes
Prep Time: 5 mins
Total Time: 5 mins
Servings: 4 servings
Author: Lisa Bryan
Hollandaise sauce is a classic creamy sauce that's perfect for brunch and comes together with 5 simple ingredients. It's easy and foolproof in a blender! Watch the video above to see how I make it.


  • 3 egg yolks
  • 1 tablespoon lemon juice , or more as desired for flavor
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • pinch of cayenne pepper
  • 1/2 cup unsalted butter or ghee, or more for a thinner consistency, melted and hot


  • 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.
  • Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
  • With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified.
  • Pour the hollandaise sauce into a small bowl and serve while warm.

Lisa's Tips

  • I mention this above, but just to reiterate... your butter needs to be hot, not just melted. The recipe will not emulsify with luke warm butter.
  • If you'd like more sauce, just add another yolk and up to another 1/2 cup of melted butter.


Calories: 249kcal, Carbohydrates: 1g, Protein: 2g, Fat: 27g, Saturated Fat: 16g, Cholesterol: 207mg, Sodium: 369mg, Potassium: 15mg, Sugar: 1g, Vitamin A: 904IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 1mg
Course: sauce
Cuisine: American, French
Keyword: hollandaise sauce, how to make hollandaise sauce
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437 comments on “Hollandaise Sauce”

  1. Just made it.  Super easy and very tasty.  My first time making a Hollandaise sauce and most definitely won’t be my last!  I’m so proud of myself. 5 stars

  2. Tasted great! Nice and tangy 5 stars

  3. Oh my GOD

    I’ve never made hollandaise sauce because because I thought it would be too hard.. then came this recipe!!

    An absolute must try for your poached eggs this weekend 😍5 stars

  4. I made it tonight following the recipe to a tee. It came out a little less thick than it should have, but the flavor was off the chain and I coated fresh, baked asparagus and salmon. We both loved it. Thank You!5 stars

  5. This was delicious and rich despite overlooking the “unsalted” butter – oops on my part! I used salted butter, added the salt called for and salty ham, it was far too salty but the flavor, texture and ease were spot on! Yum – Thank you! 5 stars

    • Oh yes, the unsalted versus salted butter will make a difference :) But, I’m glad you still enjoyed this hollandaise sauce!

  6. Delicious!  My husband said my Eggs Benedict were the best he’s ever had!  Thanks so much for this easy and wonderful recipe!5 stars

  7. So easy and delicious, thanks!5 stars

  8. This is such a simple and easy recipe! Very tasty. The only issue I’ve had is it seems too runny? How can I thicken my sauce up? Thanks!!! 5 stars

    • Hi Helen – it should be quite a thick sauce naturally. Yours may not have fully emulsified, if it’s not as thick as the video shows. But I’m glad you enjoyed it either way!

  9. I made this. It is not a good recipe for me.

  10. Omg thank you SO much for this recipe! I am a new bed & breakfast owner, and have been putting off serving Eggs Benedict because of previous failed attempts at hollandaise. It turned out perfectly with this recipe! I will be serving this tomorrow morning!5 stars

    • Happy to hear this method worked wonders to create the perfect Eggs benedict! Hope everyone enjoys the sayce whoever orders it :)

  11. Also just made my first eggs Benny! I used your recipe for poached eggs and now I don’t know why it took me so long to try, SO EASY!!!!! This sauce was just amazing, simple, and perfect! Thank you!5 stars

  12. Eggs benedict is my all-time favorite breakfast. I never tried making it at home because I’d always heard that getting Hollandaise sauce to turn out right was really tricky. Well, with this recipe it’s quick and easy and turned out fantastic. The hardest part was separating the egg yolks, the rest was a breeze. It was rich and creamy and perfect on my eggs benedict. If you like Hollandaise, this is THE recipe for you!5 stars

    • Hi Kenneth – I’m glad you gave this recipe a try and loved it! Congrats on your first homemade eggs benedict and homemade hollandaise sauce, well done!

  13. Thank you for this amazing recipe! And it was sooooo easy and way less time consuming. My 6 year old loved it too! 5 stars

  14. The dijon mustard would be a no no for me next time. It too strong of a taste for my eggs bene. I prefer a creamier/ buttery taste than the zing of the mustard. 

    • When I was in culinary school, the Dijon was always optional, especially with the cayenne. I’m just happy I don’t have to use a double boiler and whisk for this recipe!

  15. The easiest recipe for Hollandaise ever – simple & idiot proof! Tried it for our Eggs benedict brunch today & it was delicious. – many thanks! Now if only I could find an equally simple way to make perfect poached eggs…??

  16. Came out amazing5 stars

  17. Yep, that’s the stuff…5 stars