Hollandaise Sauce Recipe Made With Hand-Harvested Ingredients

If you’ve ever tried making Hollandaise sauce at home, you may have faced the common issue of splitting or curdling. It can be frustrating, especially when looking for that smooth, buttery finish.

I’ve been there, and after a few failed attempts, I realized the secret lies in careful heat control and patience. You may want a simple technique to get it just right every time. I finally achieved that rich, velvety texture by slowly whisking the ingredients together.

Now, it’s the number one choice for topping my eggs Benedict or roasted asparagus. With the right steps, homemade Hollandaise can become one of the best sauces in your kitchen.

What Is Hollandaise Sauce?

Hollandaise sauce is a classic French sauce made from butter, egg yolks, and lemon juice. It’s known for its smooth, creamy texture and light, tangy flavor. Often served over eggs Benedict, vegetables, or fish, it’s one of the best sauces to enhance dishes. 

The sauce is made by whisking melted butter into egg yolks over a gentle heat, ensuring it thickens without curdling. Remember that careful temperature control is key. A great option for adding richness, Hollandaise is a versatile sauce in any kitchen.

History Of Hollandaise Sauce

Hollandaise sauce dates back to the 17th century and is believed to have been created in France. Though its name suggests a Dutch origin, it was first made in Normandy, France, during a butter shortage. French chefs crafted this sauce to imitate a Dutch-style butter sauce.

Over time, it became one of the five “mother sauces” in French cuisine. Its smooth, buttery texture paired with a slight tang made it popular for enhancing dishes like vegetables and seafood. Hollandaise sauce remains one of the best-known sauces, offering a touch of elegance to both everyday and gourmet meals.

Interesting Facts About Hollandaise Sauce Recipe

• One of the Mother Sauces: Hollandaise is one of the five French “mother sauces,” forming the foundation for many other sauces in French cuisine.
• Requires Low Heat: It’s important to use gentle heat when making Hollandaise. Too much heat can cause the sauce to curdle.
• Key Ingredient in Eggs Benedict: Hollandaise is a great option for topping Eggs Benedict, making it the number one choice for this brunch favorite.
• Versatile Pairing: It pairs well with vegetables, fish, and meats, adding a rich flavor to various dishes.
• Made with Just Three Ingredients: It only requires egg yolks, butter, and lemon juice, making it one of the simplest sauces to prepare at home.

What Are The Regional Adaptations Of This Sauce?

• Béarnaise Sauce: A French variation made by adding tarragon, shallots, and vinegar, perfect for steak or grilled meats.
• Maltese Sauce: This adaptation includes blood orange juice instead of lemon, offering a sweeter, citrusy flavor.
• Mousseline Sauce: A lighter version, made by folding whipped cream into the Hollandaise, often served with vegetables.
• Dijon Hollandaise: Adding Dijon mustard creates a sharper, tangy version that enhances fish dishes.
• Choron Sauce: Tomato paste is blended into the sauce, offering a slightly tangy, rich flavor that pairs well with meats.

What Will Make You Love This Hollandaise Sauce ?

• Simple Ingredients: This recipe uses just three ingredients—egg yolks, butter, and lemon juice—making it one of the simplest sauces to prepare.
• Rich, Velvety Texture: Homemade Hollandaise’s smooth, creamy texture adds a luxurious touch to any dish.
• Versatility: Hollandaise is a great option for everything from eggs Benedict to steamed vegetables, fish, and even grilled meats.
• Customizable Flavor: You can adjust the lemon juice for more tang or add herbs like tarragon for extra depth, making it one of the best sauces to tweak to your taste.
• Easy to Master: With careful heat control and whisking, this sauce is surprisingly easy to perfect at home.

Ingredients List 

Ingredient Tips

• Use Fresh Lemon Juice: Freshly squeezed lemon juice provides a brighter, more natural flavor than bottled options.
• Chill Some Butter: Chilled butter helps control the sauce’s temperature, preventing it from curdling during the initial whisking.
• Melt the butter Slowly: Melt the unsalted butter over low heat. This keeps the sauce smooth and helps blend it with the egg yolks.
• Separate Egg Yolks Carefully: Be sure to separate the yolks from the whites completely, as even a small amount of egg white can affect the texture.
• Add Salt and Pepper Slowly: It’s important to add salt and ground white pepper gradually, tasting as you go, to achieve the best balance of flavor.

What Are The Variations Of Hollandaise Sauce Recipe?

• Béarnaise Sauce: A popular variation with tarragon, shallots, and vinegar, perfect for steak and meats.
• Mousseline Sauce: This lighter version incorporates whipped cream into Hollandaise, giving it an airy texture ideal for vegetables.
• Dijon Hollandaise: Add Dijon mustard for a sharper, tangy flavor. This variation is great for fish or chicken dishes.
• Choron Sauce: Blend tomato paste into the base to create a rich, tangy twist that complements grilled meats.
• Avocado Hollandaise: Blends in ripe avocado for a creamy, healthier twist.
• No-Butter Hollandaise: Swap butter with olive oil for a lighter, healthier version that maintains a creamy texture.
• Citrus Hollandaise: Experiment with lime or orange juice instead of lemon for a fresh, zesty flavor.

Recipe Directions 

Cooking Method

• Gather all ingredients to prepare the Hollandaise sauce.Whisk together the lemon juice, egg yolks, cold water, pepper, and salt in a small bowl until smooth and slightly frothy.
• Place egg yolks into a small saucepan and whisk until they turn lemon yellow and slightly thick, about 1 minute. Whisk in the lemon juice until fully combined.
• Add 2 tablespoons of cold butter to the egg mixture, then place the pan over very low heat. Whisk constantly while the butter melts, and continue whisking until the mixture thickens enough to reveal the bottom of the pan between strokes.
• Remove the pan from heat and whisk in the remaining cold butter, 1 tablespoon at a time, until fully incorporated.
• Slowly whisk in the melted butter a little at a time.
• Season with salt and ground white pepper to taste.Serve immediately for the best texture and flavor. It pairs wonderfully with dishes like Eggs Benedict, poached fish, or steamed asparagus.

Scaling The Recipe 

Scaling Up

Scaling the Hollandaise sauce recipe is simple. To make a larger batch, double or triple the ingredients. For example, use 6 egg yolks, 3 tablespoons of lemon juice, and 1 ½ cups of melted butter for a bigger serving. Pay attention to whisking more vigorously to ensure a smooth texture.

Scaling Down

If you need a smaller batch, halve the ingredients. Use 1 ½ egg yolks, ¾ tablespoon lemon juice, and ⅜ cup butter. Small amounts may cook quicker, so monitor the heat carefully to avoid curdling. Always adjust salt and pepper to taste.

Can This Sauce Be Used As A Marinade, Dipping Sauce, Or Dressing For Salads?

Hollandaise sauce is best used as a topping but can also be used as a dipping sauce for vegetables, fish, or chicken. Its creamy texture adds richness to each bite. However, it’s unsuitable as a marinade due to its delicate ingredients, like egg yolks and butter, which could break down under prolonged heat or acidity. 

While Hollandaise is not a typical salad dressing, you may want to drizzle it lightly over cooked greens or asparagus for added flavor. Remember to serve it warm for the best taste and consistency.

What Are The Best Dishes To Accompany Hollandaise Sauce ?

• Eggs Benedict: The number one dish for Hollandaise, perfectly complementing poached eggs and English muffins.
• Steamed Asparagus: Hollandaise adds a rich, creamy contrast to the tender, fresh asparagus, making it a great option for a side dish.
• Grilled Salmon: A drizzle of Hollandaise brings out the salmon’s flavor, enhancing the fish’s richness.
• Roasted Vegetables: Carrots, broccoli, and Brussels sprouts pair well with the sauce, offering elegance to simple roasted veggies.
• Filet Mignon: Hollandaise sauce is an excellent choice for enhancing the tenderness of a filet mignon with its creamy texture.
• Crab Cakes: Serve Hollandaise alongside crab cakes for a luxurious dipping sauce that enhances the seafood’s delicate flavors.

What Are Some Classic Dishes That Feature Hollandaise Sauce?

• Eggs Benedict: A classic brunch dish featuring poached eggs, English muffins, and Canadian bacon topped with creamy Hollandaise.
• Asparagus with Hollandaise: Steamed or roasted asparagus paired with a rich, silky sauce is a timeless favorite.
• Filet Mignon with Hollandaise: Tender filet mignon served with a drizzle of Hollandaise adds richness to the steak.
• Crab Eggs Benedict: A seafood twist on the classic, using crab cakes instead of ham, topped with Hollandaise.
• Artichokes with Hollandaise: Steamed artichoke leaves dipped in Hollandaise provide a delicious, elegant appetizer.

What Are The Key Flavor Profiles And Taste Sensations That Hollandaise Sauce Offers?

• Rich and Buttery: The primary taste of Hollandaise is the smooth, creamy richness of melted butter, making it indulgent.
• Tangy Citrus: Fresh lemon juice adds a bright, tangy note, balancing the butter’s and egg yolks’ richness.
• Subtle Eggy Flavor: The egg yolks contribute a mild, velvety texture and flavor, creating a foundation for the sauce.
• Light Saltiness: A touch of salt enhances the other flavors without overpowering the sauce.
• Mild Heat: Ground white pepper provides a gentle spice that rounds out the sauce’s profile, adding depth without being overwhelming.

Can This Sauce Be Stored And Preserved For Future Use? What Is Its Shelf Life?

Hollandaise sauce is best served fresh due to its delicate ingredients. However, you can store it for a short time. If you need to save leftovers, refrigerate the sauce in an airtight container for up to one day. Be aware that it can separate when reheated. 

The best way to warm it is by placing the sauce in a heatproof bowl over simmering water, whisking constantly until smooth again. It’s important not to freeze Hollandaise, as the texture will break down. Make it fresh whenever possible for best results, as it doesn’t have a long shelf life.

What Are The Substitutes For Hollandaise Sauce Recipe?

• Greek Yogurt Sauce: A healthier option, mixing Greek yogurt with lemon juice and a touch of mustard creates a tangy, creamy alternative.
• Béarnaise Sauce: Similar to Hollandaise but with added tarragon and shallots, Béarnaise is a great option for those seeking a more herbaceous flavor.
• Mayonnaise: Homemade or store-bought mayo can be a quick substitute, especially when mixed with a little lemon juice and butter for extra richness.
• Avocado Sauce: Blended avocado with lemon juice and olive oil offers a creamy, dairy-free alternative that pairs well with many dishes.
• Cashew Cream: For a vegan option, blend soaked cashews with lemon juice and nutritional yeast to mimic the creamy texture of Hollandaise.

How To Adjust The Consistency Of The Sauce?

You can make simple changes during the preparation to adjust the consistency of the Hollandaise sauce. If the sauce is too thick, gradually whisk in a small amount of warm water or melted butter to thin it out.

Be sure to add liquid slowly to avoid making it runny. If the sauce is too thin, return it to low heat and whisk continuously until it thickens. 

Add a small piece of chilled butter to help thicken it. Maintaining gentle heat and constant whisking is important to achieve the desired texture without curdling the sauce.

Should We Serve The Sauce Cold Or Warm? 

Hollandaise sauce should always be served warm, not cold. Its rich, creamy texture and delicate flavors are best enjoyed when gently heated. Serving it cold can cause the sauce to harden or lose its smooth consistency.

To keep it warm without cooking further, place the sauce in a heatproof bowl over simmering water, whisking occasionally. 

Avoiding high heat is important, as this could cause the sauce to curdle. If you must store it briefly, warm it gently before serving. Remember that serving it warm enhances its flavor and maintains its silky texture, making it the best option.

Nutritional Values

A typical serving of Hollandaise sauce (2 tablespoons) contains around 140 calories, 14 grams of fat, and 1 gram of protein. 

It’s rich in fats due to the butter, so enjoy it in moderation as part of a balanced meal.

What Are The Total Calories In Hollandaise Sauce?

The total calories in a standard Hollandaise sauce recipe, using 3 egg yolks, 4 tablespoons of butter, and ¾ cup of melted butter, amount to approximately 1,200 to 1,300 calories.

Each serving (about 2 tablespoons) contains roughly 140-150 calories. The calorie count may vary slightly depending on your exact butter and ingredient measurements, so it’s important to portion accordingly.

Dietary Restrictions Of The Hollandaise Sauce Recipe

• High in Fat: Hollandaise sauce is rich in butter, making it unsuitable for low-fat diets.
• Contains Eggs: Since it includes egg yolks, it’s not suitable for individuals with egg allergies or those following a vegan diet.
• Not Dairy-Free: This sauce is made with butter and is unsuitable for lactose intolerant or avoiding dairy.
• High Cholesterol: Due to the eggs and butter, it’s not ideal for people to monitor their cholesterol levels.
• Gluten-Free: Hollandaise is naturally gluten-free, making it a great option for those with gluten sensitivities.

Nutrition Table 

What Are The Common Mistakes While Making This Sauce?

• Too much milk: Adding too much milk can make the sauce too thin. Adjust gradually.
• Overpowering heat: Using excessive crushed red pepper flakes or jalapeño brine can make the sauce too spicy.
• Skipping the chilling step: Not allowing the sauce to chill prevents the flavors from fully developing.
• Not adjusting seasoning: Failing to taste and adjust can result in an imbalanced flavor.
• Improper storage: Leaving the sauce out too long or not storing it properly reduces freshness.

What Are Some Creative Uses Of Leftover Sauce?

• Drizzle Over Roasted Vegetables: Leftover Hollandaise can add richness to roasted carrots, broccoli, or Brussels sprouts.
• Spread on Sandwiches: Use it as a creamy spread for sandwiches or wraps, replacing mayonnaise.
• Stir into Mashed Potatoes: Add leftover sauce to mashed potatoes for extra flavor and a smooth, buttery texture.
• Top Grilled Fish or Chicken: A great option for enhancing the flavor of leftover grilled fish or chicken with a rich finish.
• Use in Casseroles: Incorporate it into a baked casserole for added creaminess and depth of flavor.

Special Tools & Equipment Needed

• Whisk: A whisk is essential for creating Hollandaise sauce’s smooth, creamy texture by blending the ingredients properly.
• Double Boiler or Heatproof Bowl: This allows gentle, indirect heat to prevent the sauce from curdling while whisking over simmering water.
• Small Saucepan: A small, heavy-bottomed saucepan helps maintain even heat distribution, which is crucial for thickening the sauce.
• Thermometer: A kitchen thermometer can help monitor the sauce’s temperature to avoid overheating.
• Ladle or Spatula: Useful for stirring and serving the sauce smoothly without breaking the consistency.
• Measuring Spoons: Accurate measurements of ingredients like butter and lemon juice ensure consistency and flavor.
• Fine Mesh Strainer: You may want a filter to remove any lumps or curdled bits to ensure a smooth sauce.

Frequently Asked Questions 

Can I Use Mayonnaise Instead Of Miracle Whip?

Mayonnaise can be substituted for Miracle Whip, but the flavor will be less sweet and tangy. Adjust seasonings as needed to match your taste.

How Do I Make The Sauce Spicier Without Overpowering It?

You can increase the amount of crushed red pepper flakes or add a little finely diced fresh jalapeño for more heat, but start small to avoid overpowering the flavor.

Can I Make This Sauce Ahead Of Time?

Yes, making the sauce a day in advance allows the flavors to meld and intensify, making it even tastier when served.

Is There A Dairy-Free Version Of This Sauce?

To make the sauce suitable for those with dairy restrictions, you can use dairy-free alternatives like vegan sour cream and plant-based milk.

How Long Does This Sauce Last In The Fridge?

When stored in an airtight container, this sauce can last up to three days in the refrigerator. Stir well before serving.

Luscious Hollandaise Sauce Recipe (A Breakfast Must-Have)

5.0 from 7 votes

Course: Hot Sauces

Servings

6

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

140-150

kcal

Ferment/Rest Time

N/A

Hollandaise sauce is a rich, buttery sauce made from egg yolks, lemon juice, and butter. It’s known for its smooth texture and tangy flavor. Often served warm, it’s a great option for enhancing eggs Benedict, vegetables, or seafood, adding a touch of elegance to any meal.

Ingredients

• 3 Egg yolks

• 1 ½ tablespoons
  Fresh lemon juice

• 4 teaspoon
  Unsalted butter (chilled)

• ¾ cup
  Unsalted butter (melted)

• To taste
  Salt

• To taste
  Ground white pepper

Step-By-Step Directions

• Ingredient Preparation: Measure all ingredients accurately. Use fresh, quality ingredients for the best flavor.
• Consistency:  Adjust the milk to get a smooth, creamy texture. The sauce should coat dishes or chips evenly.
• Balance the Heat: Modify the amount of crushed red pepper flakes to control the spiciness based on your preference.
• Flavor Development:  Chill the sauce for a few hours to allow the flavors to meld. Taste and adjust seasoning as needed.
• Storage and Serving: Refrigerate leftovers promptly and serve the sauce chilled for optimal flavor.
• Equipment
• Whisk
  
• Small saucepan
  
• Heatproof bowl or double boiler
  
• Ladle or spatula
• Kitchen thermometer (optional)
• Fine mesh strainer (optional)
• Small saucepan

Recipe Video

Notes

• Fresh lemon juice is vital; bottled varieties may alter the taste.
• If the sauce breaks or curdles, whisking in a teaspoon of cold water can sometimes salvage it.
• The sauce doesn’t store for long due to its delicate nature. If you need to keep it, refrigerate it and use it within a day, reheating it gently over a double boiler.
• Always serve warm to enjoy its rich and creamy texture best.