Easy Homemade Hollandaise Sauce

As Easter approaches, visions of a delicious brunch spread come to mind. And what better way to impress your guests than with a homemade Hollandaise sauce that’s as bright and sunny as the spring morning outside?

Imagine this…a beautifully poached egg nestled on a bed of steamed asparagus, topped with a luxurious, golden drizzle of Hollandaise sauce. It’s the perfect centerpiece for your Easter table, adding a touch of elegance and homemade goodness to your celebration.

Gone are the days of store-bought versions that just don’t quite hit the mark!

Today, I’m sharing a simple recipe that will have you confidently whisking away in the kitchen. With just a few ingredients and a little bit of love, you’ll have a Hollandaise sauce that’s creamy, tangy, and absolutely irresistible.

So, this Easter, why not treat yourself and your loved ones to something special? Let’s dive into making this easy homemade Hollandaise sauce that will have everyone asking for seconds.

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Ingredients for Homemade Hollandaise Sauce

For this recipe you’ll use 3 large egg yolks.  These will give our Hollandaise sauce its rich, creamy texture.

One tablespoon lemon juice adds a zesty, tangy flavor that cuts through the richness of the sauce.

Add 1/2 cup unsalted butter (1 stick), melted.  Butter is the star of the show! This melted butter is what gives our Hollandaise its velvety smoothness.

A pinch of cayenne pepper (optional) gives this delicious sauce a subtle kick of heat, but feel free to skip if you prefer it mild.

And a pinch of salt gives this easy sauce recipe just the right touch to enhance all the flavors and bring everything together.

Substitute Ingredients for Homemade Hollandaise Sauce

These substitutions can help you customize the Hollandaise sauce to your dietary needs or what you have available in your pantry!

Clarified Butter

If you don’t have unsalted butter on hand, you can use clarified butter instead. Clarified butter is butter that has had the milk solids removed, so it’s pure butterfat. It works well for Hollandaise sauce and has a rich, nutty flavor.

Lemon Juice Substitute

If you’re out of fresh lemons, you can use white wine vinegar or even a splash of white wine as a substitute for lemon juice. These alternatives will still give the sauce a tangy flavor.

Vegan Butter

For a dairy-free or vegan version of Hollandaise sauce, you can use vegan butter. There are many brands available that mimic the flavor and texture of traditional butter. Just make sure it’s unsalted.

Egg Yolk Substitute

If you’re looking to make a lighter version of Hollandaise or if you’re avoiding raw eggs, you can use pasteurized egg yolks. These are typically sold in cartons at the grocery store and are safe to consume without cooking.

Cornstarch Slurry

If you need to thicken the sauce but don’t have more egg yolks, you can make a cornstarch slurry. Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then whisk it into the sauce as it simmers. This will help thicken it up.

Herbs and Spices

Feel free to get creative with herbs and spices! If you don’t have cayenne pepper, you can use paprika or a dash of hot sauce for a bit of heat. Chopped fresh herbs like parsley, chives, or tarragon can also be added for extra flavor.

Low-Fat Version

For a lighter version of Hollandaise, you can use low-fat milk instead of butter. Create a roux by melting 1 tablespoon of butter and whisking in 1 tablespoon of flour until smooth. Then slowly whisk in 1 cup of low-fat milk until thickened, and add lemon juice, salt, and pepper to taste.

Directions for Making Homemade Hollandaise Sauce

Get your setup ready!

Fill a saucepan with a bit of water and bring it to a gentle simmer. We’re going to use this as a makeshift double boiler.

Whisk the yolks and lemon juice.

In a heatproof bowl that fits snugly on top of the saucepan (but doesn’t touch the water), whisk together the egg yolks and lemon juice until they’re all mixed up and slightly thickened. This usually takes a minute or so.

Time for the butter!

Melt your butter in a separate bowl or saucepan. Once it’s all melty and delicious, we’re going to slowly, and I mean slowly, drizzle it into the egg yolk mixture. The key here is to whisk like there’s no tomorrow while adding the butter. This helps everything come together into that dreamy Hollandaise sauce we love.

Keep whisking and watch the magic!!

As you whisk in the butter, you’ll see the sauce start to thicken and become velvety smooth. This usually takes about 5-7 minutes of whisking and pouring.

Season to perfection.

Once all the butter is in and the sauce is looking just right, add a pinch of cayenne pepper if you want a little kick. Don’t forget a pinch of salt too, to balance out all the flavors.

Serve it up! That’s it!!

Your homemade Hollandaise sauce is ready to rock. Pour it over poached eggs, steamed asparagus, or whatever else your heart desires. Just make sure to serve it up pretty quickly while it’s nice and warm and creamy.

Tips and Tricks for Making Homemade Hollandaise Sauce

Follow these easy tips and tricks for getting a perfect sauce!!

Go slow with the butter!

When adding the melted butter to the egg yolks, take your time. Slowly drizzle it in while whisking vigorously. This helps emulsify the sauce and prevents it from breaking.

Keep it moving

Whisk, whisk, whisk! The key to a smooth and creamy Hollandaise is constant whisking. Don’t stop until all the butter is incorporated and the sauce has thickened.

Adjust the thickness

If your sauce ends up too thick, add a tiny splash of warm water and whisk it in. If it’s too thin, you can gently heat it while whisking to thicken it up.

Fresh lemon juice

Using fresh lemon juice adds a brightness and tanginess that complements the rich butter. It’s worth squeezing a fresh lemon for this sauce.

Keep it warm

Hollandaise is best served warm, so if you’re not using it right away, keep the bowl in a larger bowl of warm water. Just make sure not to let the water touch the bottom of the bowl.

Customize with herbs

Feel free to add chopped herbs like chives or tarragon for a fresh twist. Sprinkle them on top of the finished sauce for a pop of color and flavor.

Like anything, practice makes perfect. The more you make this sauce, the more confident you’ll become with the process.

These tips should help you master the art of homemade Hollandaise sauce with ease!

What Pairs Well with Homemade Hollandaise Sauce?

Eggs Benedict is the classic combo! Picture perfectly poached eggs and crispy Canadian bacon or smoked salmon, all topped with a luscious blanket of Hollandaise sauce. It’s brunch perfection.

But there are other items that this sauce goes great with too!!

Asparagus

Steamed or roasted asparagus drizzled with Hollandaise is a match made in heaven. The bright, tangy sauce complements the earthy flavor of the asparagus beautifully.

Fish

Whether it’s salmon, halibut, or even cod, a dollop of Hollandaise on top of a perfectly cooked piece of fish takes it to the next level. It adds richness and flavor without overpowering the delicate fish.

Vegetables

Hollandaise sauce can make any vegetable feel indulgent. Try it with steamed broccoli, sautéed spinach, or even grilled zucchini for a luxurious side dish.

Potatoes

Whether you’re serving roasted potatoes, hash browns, or even crispy potato wedges, a drizzle of Hollandaise sauce adds a decadent touch. It’s like a fancy version of potatoes and gravy!

Grilled or Roasted Meats

Hollandaise isn’t just for breakfast or brunch! It pairs beautifully with grilled steak, roasted chicken, or even a juicy pork chop. It adds a richness and depth of flavor to the meat.

Crab Cakes

For a delicious seafood treat, serve crab cakes with a generous spoonful of Hollandaise sauce on top. The creamy sauce complements the sweet crab meat perfectly.

Toast or English Muffins

If you have some leftover Hollandaise, spread it on toast or English muffins for a quick and tasty snack. It’s like a savory, buttery spread that’s hard to resist.

Use as a Dip

Get creative and use Hollandaise as a dip for roasted vegetables, chicken tenders, or even French fries. It’s a decadent alternative to traditional dipping sauces.

These pairings will take your dishes to the next level with the creamy, tangy goodness of homemade Hollandaise sauce!

Wondering How to Store and Reheat this Homemade Hollandaise Sauce?

If you have any leftover Hollandaise sauce, transfer it to an airtight container. To prevent a skin from forming on the surface, press a piece of plastic wrap directly onto the surface of the sauce before sealing the container. Store it in the refrigerator for up to 2 days.

Reheating on the Stove

When you’re ready to use the leftover sauce, gently reheat it on the stove. Place the saucepan with the Hollandaise sauce over very low heat. Whisk constantly to prevent the sauce from breaking. If it seems too thick after refrigeration, you can whisk in a tiny splash of warm water to loosen it up.

Reheating in the Microwave

Alternatively, you can reheat small portions of the sauce in the microwave. Use a microwave-safe bowl and heat in short 15-20 second bursts, stirring in between each burst. Again, if it’s too thick, add a splash of warm water and stir until you reach the desired consistency.

Be Gentle

Whichever method you choose, be gentle with the reheating process. Hollandaise is a delicate sauce, and high heat can cause it to break and become oily.

Check for Consistency

As you reheat, keep an eye on the consistency. If the sauce starts to separate or look oily, it may have overheated. In this case, you can try whisking in a bit more warm water to try to bring it back together.

Serve Warm

Once the sauce is heated through and smooth, it’s ready to serve. Pour it over your favorite dishes like poached eggs, vegetables, or fish, and enjoy the creamy, tangy goodness.

Following these simple steps will ensure your leftover Hollandaise sauce is just as delicious the second time around!

Where Does Homemade Hollandaise Sauce Originate?

Hollandaise sauce has a history as rich as its creamy texture!

Despite its name, Hollandaise sauce actually has its roots in French cuisine.

The sauce is said to have originated in the 17th century in France, during the reign of Louis XIV. It was created in the region of Normandy, known for its dairy products like butter and cream.

The name “Hollandaise” is a nod to the Dutch butter used in the original recipe. At that time, Dutch butter was highly prized for its superior quality and richness. French chefs began using this butter to create a velvety sauce that would enhance the flavors of their dishes.

Over time, Hollandaise sauce became a staple in French cuisine, particularly in the classic dish Eggs Benedict. Its popularity spread beyond France, becoming a beloved sauce in many European and American kitchens.

Today, Hollandaise sauce continues to be a symbol of indulgence and elegance. Whether drizzled over poached eggs, steamed asparagus, or grilled fish, its creamy texture and tangy flavor add a touch of luxury to any dish.

So next time you enjoy a spoonful of this luscious sauce, remember its French origins and the Dutch butter that started it all!

If you enjoyed this recipe, check out my other breakfast and brunch recipes!

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Homemade Hollandaise Sauce

This sauce is perfect for Eggs Benedict, asparagus, fish, and many other dishes!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: French
Keyword: asparagus sauce, brunch recipe, creamy sauce recipe, Easter brunch, eggs benedict sauce
Servings: 4 servings
Calories: 248kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients

  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter 1 stick, melted
  • Pinch of cayenne pepper optional
  • Pinch of salt

Instructions

  • Fill a saucepan with a few inches of water and bring it to a simmer over low heat.
  • In a heatproof bowl that fits snugly over the saucepan without touching the water, whisk together the egg yolks and lemon juice until the mixture is pale and slightly thickened.
  • Place the bowl over the saucepan of simmering water (this creates a double boiler effect).
  • Whisk the egg yolk mixture constantly as you slowly drizzle in the melted butter. It’s important to add the butter gradually while whisking vigorously to emulsify the sauce.
  • Continue whisking until all the butter is incorporated and the sauce has thickened to your desired consistency. This should take about 5-7 minutes.
  • Remove the bowl from the heat and season the Hollandaise sauce with a pinch of cayenne pepper (if using) and salt to taste.
  • Serve the Hollandaise sauce immediately, or keep it warm by placing the bowl in a larger bowl of warm water until ready to use.
  • Tips:
  • If the sauce gets too thick, you can whisk in a teaspoon of warm water to thin it out.
  • Hollandaise is best served immediately, as it can thicken and become clumpy as it cools. If you need to store it briefly, cover the surface with plastic wrap to prevent a skin from forming, and keep it in a warm spot.
  • This sauce is perfect for Eggs Benedict, asparagus, fish, and many other dishes!
  • Enjoy your homemade Hollandaise sauce!

Your Own Private Notes

Nutrition

Calories: 248kcal | Carbohydrates: 1g | Protein: 2g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 10mg | Potassium: 25mg | Fiber: 0.01g | Sugar: 0.2g | Vitamin A: 904IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 0.4mg
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