You want to make eggs benedict at home, but you think hollandaise sauce is impossible to make yourself, right? Well, actually, my easy hollandaise recipe is made in a blender and is foolproof. You cannot fail! With just three ingredients, the creamy emulsion of egg yolks, butter and lemon juice, hollandaise sauce is a rich, lightly lemony sauce that goes with so many things.
Try my homemade hollandaise sauce on benedicts, with poached eggs, or potato rösti with eggs and asparagus, and even on crispy potato pancakes.
Easy Hollandaise Sauce Ingredients
- Egg yolks: Just the yolks, and be sure to allow them to come to room temperature before you make hollandaise sauce. NOTE: If you try to make the sauce with cold yolks and hot melted butter, the sauce will break.
- Hot melted butter: Salted butter saves you a step, yahoo.
- Lemon juice: Fresh-squeezed lemon juice is best.
A Trick For No-Fail Hollandaise Sauce
Hollandiase is a fat-and-water emulsion, where you force egg yolks and lemon juice to merge with butter to make creamy, heavenly sauce. To make this happen easily, and reliably, every time (instead of sad and broken) the trick is to use a blender or immersion blender! Using a blender to make hollandaise takes the risk of a broken or curdled hollandaise sauce off the table. This sauce is so notoriously difficult to make by hand that even Julia Child suggests using a blender! If it’s good enough for Julia, it’s good enough for us.
How to Make Hollandaise Sauce
- Melt the butter.
- Combine the room-temperature egg yolks and lemon juice in the blender and blend them until they’re completely combined.
- Now, as slowly and steadily as possible, with the blender running, pour in the melted butter. The key is to pour very slowly.
- Blend until hollandaise sauce is uniform, pale yellow and slightly thick. Serve immediately.
How To Reheat Hollandaise Sauce
So making Hollandaise sauce really is easy, right? It’s best to serve it right away to avoid any issues. However, if it sits for a bit before you serve it, YES you can reheat hollandaise. But do not use the microwave. Instead, warm the Hollandaise sauce in a small saucepan, over very low heat. Stir in two more tablespoons of melted butter, and stir constantly for 1-2 minutes. Low heat is important here. If the sauce gets too much heat, the eggs will cook and the consistency of the sauce will be uneven.
How To Make Hollandaise Ahead
You can actually make hollandaise sauce ahead of time, which is really handy if you’re hosting a big brunch, like Easter or Christmas Day brunch. Just mix it up, and store hollandaise in an airtight container in the refrigerator for up to two days. Press plastic wrap directly onto the surface of the sauce to prevent a skin from forming.
Serve Homemade Hollandaise Sauce With
Getting Saucy
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