Experience the silky, creamy luxury of a classic hollandaise sauce. This vibrant blend of egg yolks, fresh lemon juice, hot unsalted butter, salt and a hint of cayenne pepper creates a beautifully balanced flip side to your favorite brunch dishes. Indulge in the ultimate upgrade with this quick foolproof recipe.

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I’m excited to share my Best Hollandaise Sauce recipe that’s perfect for a hearty breakfast or brunch. This sauce is a classic creamy condiment and a no-fail addition to any meal.

I start by whisking together 3 large egg yolks with 1 tablespoon fresh squeezed lemon juice to add a zingy brightness. Next, I slowly blend in 1/2 cup unsalted butter that’s been melted and is really hot, which helps to thicken the sauce and lock in that rich flavor.

I also add a pinch of salt and a pinch of cayenne pepper if you like a little extra kick. This easy hollandaise sauce comes together in just about 5 minutes using a blender.

It’s not only delicious but also offers a good balance of protein and fats from the eggs and butter. Once you try this homemade sauce, you will see why its a favorite in my breakfast and brunch recipes.

Enjoy trying out this classic yet simple sauce!

Why I Like this Recipe

I like this recipe for so many reasons. First off, it’s super easy and quick to make, which means I can whip it up even when I’m in a rush for breakfast. I love that it comes together in about 5 minutes, so I don’t have to spend ages in the kitchen.

Secondly, the flavor is amazing. The tanginess from the fresh lemon juice mixed with the richness of the hot melted butter and just a pinch of cayenne gives it this perfect kick that I just cant stop raving about.

Another reason is that it’s really foolproof. I used to worry about messing up sauces, but this one blends itself into a thick, creamy texture every time, even if I’m not super precise. It just works, and that makes my mornings way less stressful.

And lastly, the versatility is a huge plus. I enjoy serving it over eggs or veggies, and it even makes a great addition to other dishes. There’s something really satisfying about having a sauce that can effortlessly bring different foods together on my plate.

Ingredients

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Ingredient Quantities

3 large egg yolks

1 tablespoon fresh squeezed lemon juice (from about 1 lemon)

1/2 cup unsalted butter, melted and really hot

A pinch of salt

A pinch of cayenne pepper (if you like a little extra kick)

How to Make this

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1. Place the egg yolks in the blender.

2. Add the fresh squeezed lemon juice, a pinch of salt, and a pinch of cayenne pepper.

3. Begin blending on a low setting so the yolks mix well with the lemon juice.

4. Slowly drizzle in the really hot melted butter while continuing to blend steadily.

5. Increase the blender speed and mix for about a minute until the sauce becomes thick and creamy.

6. Stop the blender and give the sauce a quick stir if needed to make sure everything is well combined.

7. Taste the sauce and add a little more salt or lemon juice if you feel like it.

8. Serve immediately over eggs, vegetables or any dish you love for breakfast or brunch.

Equipment Needed

1. Blender
2. Measuring spoons (or a measuring cup)
3. Heat-safe container (for keeping the melted butter)
4. Spatula (for stirring if needed)

FAQ

Q: What should I do if my hollandaise sauce starts to curdle?

A: If your sauce breaks up and looks curdled, whisk in a teaspoon of warm water slowly until it smooths out. It sometimes happens if the butter is added too fast.

Q: Can I reheat hollandaise sauce if I make too much?

A: It is best served fresh, but if you need to reheat, do it slowly in a bowl over warm water while whisking, keeping the heat very low to avoid cooking it more.

Q: Can I use whole eggs instead of just the yolks?

A: For a rich and thick hollandaise it is better to use only egg yolks. Using whole eggs might give you a lighter sauce and a different texture than expected.

Q: How do i know when the butter is the right temperature?

A: The butter should be really hot when melted. If it's not hot enough you might not see the sauce emulsify properly, so be sure to melt it just before use.

Q: Does adding cayenne pepper really make a difference?

A: Yes, just a pinch adds a subtle kick to the sauce. If you dont like spice you can always leave it out or use less than the recipe calls for.

Best Hollandaise Sauce Recipe Substitutions and Variations

If you don’t have fresh squeezed lemon juice, you can use white wine vinegar or even lime juice in a pinch.
Instead of unsalted butter, you can try using clarified butter or ghee which might give your sauce a slightly richer taste.
If you’re out of salt or prefer a different texture, a little bit of kosher salt or sea salt works just as fine.
For a milder version instead of cayenne pepper, smoked paprika or a pinch of chili powder can be a good substitute.

Pro Tips

1. Make sure your butter is piping hot – if it cools down too fast, your sauce might not come together properly so keep it warm until you need it.
2. When blending, start on a super low setting and then gradually increase the speed; this helps the sauce emulsify and be extra creamy.
3. Taste as you go – if the tang from the lemon juice or a pinch more salt could boost the flavor, don’t be scared to tweak it.
4. If your sauce feels too thick after blending, try stirring in a tiny bit of extra hot water until it reaches the consistency you like.

Best Hollandaise Sauce Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

244

kcal

Equipment: 1. Blender
2. Measuring spoons (or a measuring cup)
3. Heat-safe container (for keeping the melted butter)
4. Spatula (for stirring if needed)

Ingredients

3 large egg yolks
1 tablespoon fresh squeezed lemon juice (from about 1 lemon)
1/2 cup unsalted butter, melted and really hot
A pinch of salt
A pinch of cayenne pepper (if you like a little extra kick)

Directions

Place the egg yolks in the blender.
Add the fresh squeezed lemon juice, a pinch of salt, and a pinch of cayenne pepper.
Begin blending on a low setting so the yolks mix well with the lemon juice.
Slowly drizzle in the really hot melted butter while continuing to blend steadily.
Increase the blender speed and mix for about a minute until the sauce becomes thick and creamy.
Stop the blender and give the sauce a quick stir if needed to make sure everything is well combined.
Taste the sauce and add a little more salt or lemon juice if you feel like it.
Serve immediately over eggs, vegetables or any dish you love for breakfast or brunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.