Easy Hollandaise Sauce Recipe
This easy hollandaise sauce recipe is less rich than rival hollandaise sauces but just as flavorful. It pairs perfectly for eggs Benedict, drizzled over asparagus, used as an artichoke dip, and more.
Too often, sauces and dressings are treated as an afterthought in meals. But really, the right topping can take your meal from good to great. Think: a good aioli sauce to drizzle over crispy sweet potato fries in or a honey mustard dressing to dip chicken into.
What Is Hollandaise Sauce?
Mmm, hollandaise sauce. Though you’ll often find it at upscale breakfast spots, hollandaise sauce is actually incredibly simple to make because of how common the ingredients it requires are. A bare-bones hollandaise recipe is simply an emulsion of egg yolk, lemon juice and butter.
Though it sounds Dutch, hollandaise originated in France. Created in Normandy and named after the French word for “Dutch sauce,” it wasn’t called hollandaise until after World War I. Why? Well, the diary industry shut down in Normandy and chefs decided to create a new rich sauce for food.
It’s quite similar to a béarnaise sauce. You’re probably most familiar with hollandaise sauce over poached eggs in Eggs Benedict, but it’s an incredibly versatile topping. It’s excellent over veggies like asparagus, green beans and Brussels sprouts — and even over chicken and steak.
Best of all, this homemade hollandaise sauce is ready in just minutes. Grab a blender and your ingredients, and you’re ready to go! So, what’s in this hollandaise sauce anyway — and why is this easy hollandaise superior?
You’ll notice I’ve added a few extra ingredients. In order to give this hollandaise sauce some extra flavor, I’ve added a small amount of Dijon mustard. The condiment originates from France as well and adds a full flavor to this hollandaise.
Using grass-fed butter adds more nutrition than your standard butter. It’s good for your heart health, full of the good kind of cholesterol and a great source of vitamin A. If you eat dairy, I strongly recommend you make the switch to grass-fed butter.
If you prefer, ghee is an excellent choice in this hollandaise sauce, too. I also strongly recommend it. It’s a type of clarified butter, so you’ll still get that rich taste you expect, but it doesn’t contain lactose or casein, which are the ingredients that make many people sensitive to dairy products. If you are sensitive to dairy, ghee is a great option to try and can be used in this hollandaise recipe without sacrificing flavor.
How to Make Hollandaise Sauce
If you’re ready to spice up your meals, let’s make this hollandaise sauce!
Start by melting the butter or ghee in a small saucepan over medium-low heat.
Then add all of your ingredients into a high-powered blender, including the melted butter. Blend it all up until the hollandaise sauce is well combined.
Go ahead and give it a taste, adjusting as your taste buds see fit. Then start adding hollandaise sauce to your favorite meals! Sunday brunch will never be the same.Print
Hollandaise Sauce Recipe
- Total Time: 5 min
- Yield: 4 1x
- Diet: Gluten Free
This easy hollandaise sauce recipe is less rich than rival hollandaise sauces but just as flavorful. It pairs perfectly for Eggs Benedict, drizzled over asparagus, used as an artichoke dip, and more.
- 2 tablespoon grass-fed butter or ghee
- 2 egg yolks
- ¼ teaspoon dijon mustard
- 1 tablespoon lemon juice
- ¼ teaspoon sea salt
- ½ tablespoon water
- In a small sauce pan, melt the butter or ghee over medium-low heat.
- Add all the ingredients into a high-powered blender until well combined.
- Prep Time: 5 min
- Category: Sauces
- Method: Blender
- Cuisine: French
- Serving Size: 1 serving (22g)
- Calories: 79
- Sugar: 0.2g
- Sodium: 199mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.1g
- Trans Fat: 0.2g
- Carbohydrates: 0.6g
- Fiber: 0g
- Protein: 1.4g
- Cholesterol: 107mg
Keywords: easy hollandaise sauce, hollandaise sauce recipe
This is Great, Thank you for recipe for Hollandaise sauce; and all your recipes they are such a blessing> Easy, Healthy and not very expensive.
Thank you so much
For All that you do.
Warm hollandaise sauce is the only way to go for me. Will heating this sauce cause it to degrade? Will there be any reduction in nutritional value?
Your photo shoes 2 egg yokes but your recipe says one egg yolk. Which is correct?
Should be 2! Just changed.
I made the low carb bread. Followed the instructions exactly and when done the bread was only an inch high. It tastes good but cannot use for sandwiches.
I really prefer my hollandaise sauce warm. Will this sauce break down if warm? Will it harm the nutrition value in any way?
Is hollandaise sauce safe to eat when pregnant, because of the raw yolks?
Hello Tiana, I suggest you speak with your physicians to make sure yours and your child’s health needs are best met.