This classic hollandaise sauce is a luscious blend of rich egg yolks, tangy lemon juice, velvety hot butter, and subtle spices, delivering a delightful punch to any breakfast or brunch dish. In just five minutes using a blender, elevate your eggs, steamed veggies, or toasted bread into a culinary masterpiece.

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I made this Best Hollandaise Sauce recipe that’s perfect for breakfast or brunch. I love this Easy Hollandaise Sauce because it comes together in just 5 minutes in a blender, and it tastes amazing!

The key is using 3 large egg yolks at room temperature along with 1 tbsp of fresh lemon juice which gives it that extra tangy kick if you’re into that. I then slowly blend in ½ cup of hot, melted unsalted butter while adding a pinch of salt and a pinch of cayenne pepper for a little heat.

The nutritional value is pretty balanced with protein from the egg yolks and healthy fats in the butter, making it a simple yet satisfying homemade sauce. If you’re looking for a reliable Hollandaise Sauce that works every time on your breakfast dishes, try this one out.

It’s a sure hit that turns basic eggs Benedict and other brunch recipes into something special!

Why I Like this Recipe

1. I really like how fast and easy this hollandaise sauce is to make. It only takes a few minutes in the blender and that makes it perfect for a rushed but tasty breakfast.

2. I love the rich, creamy texture that comes from mixing the egg yolks with the hot melted butter. It makes every bite feel so indulgent and comforting.

3. I appreciate the tangy lemon juice and just a pinch of cayenne pepper. They give the sauce a little kick, which is my favorite part about it.

4. I like that this recipe is super versatile since I can use it over eggs, veggies or even toasted bread. It lets me mix up my brunch routine.

Ingredients

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Egg yolks give important proteins and fats, creating a rich, creamy base for the sauce.
Fresh lemon juice adds a bright, tangy zing that cuts through the butter’s richness.
Hot, melted butter infuses a smooth, velvety texture with a deeply savory, rich flavor.
A pinch of salt helps lift and sharpen every ingredient, balancing the overall taste exquisitely.
A dash of cayenne pepper brings a subtle, warming heat that excites the palate gently.
Together, these ingredients create a classic hollandaise sauce that’s silky, balanced and full of flair.
The unique combo of flavors offers a comforting yet vibrant addition to any brunch dish.

Ingredient Quantities

3 large egg yolks (brought to room temp)

1 tbsp fresh lemon juice (if you like it extra tangy, add a bit more)

½ cup unsalted butter, melted and hot

A pinch of salt

A pinch of cayenne pepper

How to Make this

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1. Put the 3 egg yolks in a blender and add the pinch of salt and the pinch of cayenne pepper.

2. Pour in 1 tbsp of fresh lemon juice while the blender is off.

3. Start the blender on a low setting and blend the yolks for a few seconds.

4. While the blender is running, slowly drizzle in the hot melted unsalted butter.

5. Let the blender run until the sauce thickens and becomes creamy.

6. Stop the blender and check the seasoning. If you want a more tangy flavor, add a bit more lemon juice and blend again.

7. Taste it carefully. If needed, adjust the salt and cayenne pepper to your liking.

8. Your hollandaise sauce is ready to serve over eggs, steamed veggies or toasted bread.

9. Enjoy your brunch and feel free to experiment for a little extra flavor next time.

10. Serve immediately as the sauce works best when it’s fresh and warm.

Equipment Needed

1. Blender – used for mixing the yolks, spices and butter slowly
2. Small saucepan – needed to melt the unsalted butter until it’s hot
3. Measuring spoons – for accurately dispensing lemon juice, salt, and cayenne pepper
4. Heat-resistant spatula – useful for scraping the blender if any yolk sticks
5. Serving bowl – to transfer and serve the finished hollandaise sauce immediately

FAQ

Q: How do I keep the egg yolks from curdling?

A: Make sure your yolks are at room temp and cook them really slowly over low heat so that they dont scramble.

Q: What should I do if my hollandaise gets too thick?

A: If it thickens too much, just whisk in a teaspoon of warm water until you get the consistency you like.

Q: Can I use salted butter instead?

A: Its best to use unsalted butter since salted may mess up the flavor balance of your sauce.

Q: How can I tell when my hollandaise is done?

A: The sauce should look smooth and creamy, not clumpy or too runny, thats when its done.

Q: Can I reheat hollandaise sauce?

A: Reheating is tricky cause hollandaise doesnt hold up well. Its best to make and serve it right away.

Best Hollandaise Sauce Recipe Substitutions and Variations

If you don’t want to use regular egg yolks, try using pasteurized egg yolks instead. It might be a bit different, but it’s safer if you’re worried about raw eggs
If you’re out of fresh lemon juice, you can use a little lime juice or even a mild white vinegar. Just know the flavor will change a bit
Don’t have unsalted butter? You can use salted butter, just reduce the pinch of salt you add later. Some people also like trying vegan butter, but that may affect the overall taste
If you find you don’t have cayenne pepper available, a small pinch of red chili flakes or a dash of hot paprika can be a good replacement

Pro Tips

1. Make sure all your ingredients are at the right temperature before you start; room temp egg yolks and hot melted butter helps keep the sauce from breaking.
2. Drizzle the butter super slowly while the blender is running so it emulsifies properly, otherwise you might end up with a clumpy mess.
3. Taste it as you go and adjust the lemon juice and seasoning little by little, dont try to fix it all in one go or you’ll overdo it.
4. If your sauce starts to look a bit too thick or weird, you can blend in a tiny bit of warm water to help smooth it out.