Easy Hollandaise Sauce

    20 minutes

    The classic creamy lemon sauce, required for eggs Benedict but also great with meat, fish or vegetables.

    119 people made this

    Serves: 4 

    • 3 egg yolks
    • 1 1/2 tablespoons fresh lemon juice
    • 60g unsalted butter, chilled
    • 165g unsalted butter, melted
    • salt to taste
    • 1 teaspoon white pepper

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
    2. Add half the chilled butter and place over very low heat. Whisk constantly while butter is melting and continue whisking until thick enough to see the pan between strokes. Remove pan from heat and beat in remaining chilled butter. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.

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    Reviews in English (120)


    I used this to to make Eggs Benedict. It's very easy and tasted just like hollandaise should. How much butter you use will depend on the size of your eggs. As most of the butter is pre-melted, you only need to slowly add the amount you think is necessary.  -  06 Nov 2005  (Review from Allrecipes USA and Canada)


    wonderful and easy! I've struggled with hollandaise sauce in the past and now those days are over. tip: to reheat leftovers, steam veggies and then put teaspoonfulls of hardened sauce (you can warm it to room temp) over steaming hot veggies and cover. In 5 minutes, the sauce is perfect, as if it were just made. If you microwave leftover sauce, it will separate.  -  17 Aug 2004  (Review from Allrecipes USA and Canada)


    Great over crab cakes and asparagus.  -  25 Nov 2001  (Review from Allrecipes USA and Canada)