Classic hollandaise sauce has a bit of a reputation for being fussy, but I promise it doesn’t have to be. This super quick and easy Hollandaise Sauce recipe will get you a rich, creamy, lemony sauce in just a few minutes, with nothing more than a sauce pot and a whisk. It’s perfect for holiday mornings and cozy Christmas brunches, but simple enough for any weekend too! That means you can enjoy this dreamy sauce anytime, without breaking a sweat. Let me show you how it’s done.
“I’ve tried many methods of making Hollandaise sauce with little to no success. Just frustration and wasted butter! I tried this recipe and it worked like a charm! Thank you thank you for solving my Hollandaise problems!!!!”
Alex Newman
If you’ve never experienced the magic of hollandaise sauce, let me attempt to describe it to you. It’s a very simple savory sauce made with butter, egg yolk, lemon, and salt. It has a smooth, velvety texture with just the right amount of bright lemon flavor to keep it from being too heavy. If you’ve ever had Eggs Benedict, this is the dreamy yellow sauce that is drizzled over top. But it’s great on a lot more than just Eggs Benedict. I’ve shared some more delicious serving suggestions below!
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Gather all of your ingredients.
Separate the egg: Separate one large egg and place the egg yolk in a small saucepot (this is a 1 qt. saucepot)
Whisk: Add 1 Tbsp water and ½ Tbsp lemon juice to the pot with the egg yolk, then whisk the yolk and lemon juice until smooth (do not heat the mixture at this point).
Add butter: Cut 4 Tbsp salted butter into small pieces (about ¼ Tbsp sized pieces). Cutting the butter helps it to melt faster. Add them to the pot with the yolk, water, and lemon juice.
Heat: Place the pot over medium-low heat and continuously whisk while the butter begins to melt.
Continue to whisk as the mixture begins to heat. You’ll notice it begin to get frothy…
And then when the egg yolk begins to actually cook, it will thicken the sauce to a consistency similar to gravy. Make sure you’re whisking throughout this entire process. It should only take 3-5 minutes for the sauce to thicken. Remove the sauce from the heat once thickened.
Add seasonings: Season the sauce with about ⅛ tsp cayenne and ⅛ tsp salt (or to taste).
And now your rich and dreamy lemony sauce is ready to eat. You did that! Drizzle that heavenly sauce over all your favorite foods!
As mentioned above, this creamy sauce is best known for being served with Eggs Benedict, which I like to make with leftover baked ham during the holidays. Or for something extra special, try swapping the ham for smoked salmon and topping it with a poached egg to make Eggs Royale (aka a super special breakfast I like to reserve for Christmas). This sauce is also great with roasted potatoes or drizzled over sautéed asparagus, steamed broccoli, or other simple vegetables during the holidays or any time of the year. Also, try it spooned over grilled salmon, crab, or even steak. Hollandaise sauce is practically all butter, and I think we can all agree that butter tastes great on everything!
This sauce is very rich, so you don’t need a lot. It also has a tendency to separate, which can make storing and reheating leftovers a little tricky. That’s why I chose to make this a small-batch recipe. It makes about ⅓ cup, which is just enough for two people, so you can enjoy it fresh without stressing about leftovers.
If you do end up with extra, transfer it to an airtight container and press a piece of plastic wrap directly onto the surface before adding the lid. Store it in the refrigerator for up to 1–2 days. To reheat, warm it very gently over low heat on the stove, adding a little hot water and whisking as it warms to loosen it up and help it come back together.
Our Easy Hollandaise Sauce recipe was originally published 6/30/21. We have updated it to be the best it can be and republished 12/23/25.
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