Easy 5-minute hollandaise sauce is made with 6 ingredients and an immersion blender. This quick and creamy classic sauce comes together in a snap.
Why this recipe works
You probably know hollandaise sauce from its most popular counterpart, served over eggs benedict, but this creamy concoction is quite versatile and can be enjoyed over so many different dishes from breakfast, brunch, lunch, and dinner options.
The secret to a good Hollandaise sauce lies within the butter. While some recipes state that your melted butter needs to be hot, Chef Antoine says the trick is not the hot butter, but rather drizzling the butter in slowly as you blend. Hollandaise is really easy to make with 6 simple ingredients – egg yolks, lemon juice, melted butter, and some flavorful additionals such as Dijon mustard, salt, and cayenne pepper.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BUTTER – Your butter does not need to be piping hot, but you do need it to be nicely melted. The secret comes down to drizzling it in slowly as you blend to avoid a broken hollandaise sauce. Use unsalted butter.
DIJON – Added for flavor. While we prefer the tanginess of Dijon, you can substitute yellow mustard at a 1:1 ratio in this sauce.
LEMON JUICE – Though this recipe calls for a small amount of lemon juice, I highly suggest you use freshly squeezed juice over the pre-bottled variety. Trust me, it makes a difference. You will only need 1 lemon for the amount called for in the recipe card below.
How to Make Hollandaise Sauce
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- To the immersion blender add all ingredients, except the butter. Blend those ingredients.
- With the immersion blender on, slowly add melted butter, blending as you go. Blend until pale and thick.
Frequently Asked Questions & Expert Tips
Homemade hollandaise sauce is best served right away, however, you can store it in an air-tight container kept in the refrigerator for 2-3 days if needed, any longer than that and you risk the sauce separating.
To reheat leftover chilled hollandaise sauce, add the sauce to a saucepan over low-medium until gently warmed through. High heat may cause textural changes.
Yes, you can absolutely use a blender if you do not have an immersion blender handy. Follow the same steps, adding the melted butter slowly to the blender as you combine.
Serving Suggestions
Hollandaise sauce is the perfect accompaniment to roasted asparagus, broccoli, corn, poached salmon or other fish, and even crab cakes. Enjoy immediately for best results.
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Hollandaise Sauce
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 large egg yolks
- 1 Tablespoon lemon juice
- 1 Tablespoon Dijon mustard
- ¼ teaspoon salt
- 1 pinch cayenne pepper
- ½ cup unsalted butter melted
Things You’ll Need
- immersion blender or regular blender
Before You Begin
- Some recipes state that the melted butter needs to be hot. Chef Antoine says the trick is not the hot butter, but rather drizzling the butter in slowly as you blend.
- Homemade hollandaise sauce is best served right away, however, you can store it in an air-tight container kept in the refrigerator for 2-3 days if needed, any longer than that and you risk the sauce separating.
Instructions
- To the immersion blender add all ingredients, except the butter. Blend those ingredients.
- With immersion blender on, slowly add melted butter, blending as you go. Blend until pale and thick.
Nutrition
Chef Antoine Davis
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