Hollandaise Sauce

Hollandaise sauce is a classic creamy sauce that’s perfect for brunch and comes together with 4-5 simple ingredients. It’s easy and foolproof in a blender! It is one of five mother sauces, a rich, flavorful base that can be used on its own or to create different sauces.



PREP: 5 minutes

COOK: ~ 2 minutes


3egg yolks
1/2 cup / 8 tbsp / 1 stick butter (unsalted and lactose free recommended)
1 tbsplemon juice
1 tspdijon mustard
1/8 tspcayenne pepper
no salt added recommended! Add max 1/8 tsp if you must…


  • Melt the butter in a microwave (make sure it’s covered as it will splatter) for about 1 1/2 minute, until it’s hot. Alternatively, you could heat it on the stove.
  • Add the egg yolks, lemon juice, dijon and cayenne pepper into a high powered blender and blend for 5 seconds until combined. 
  • With the blender running on medium high, slowly stream in the hot butter into the mixture until it’s emulsified.
  • Pour the hollandaise sauce into a small bowl and serve while warm.


  • Your butter needs to be hot, not just melted. The recipe will not emulsify with luke warm butter.

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