This is the Best Hollandaise Sauce Recipe for you if you've ever wished your vegetables, eggs, or fish could taste just a little more luxurious. Meet your new secret weapon! Silky, bright, buttery, and surprisingly simple, this is the Classic French Homemade Hollandaise for anyone who wants restaurant-quality flavor without restaurant-level stress. Once you learn how to make hollandaise sauce the French home chef way, you'll wonder why you ever settled for anything in a jar.
It is one of the five French foundational mother sauces of French cuisine. The other four are Sauce Velouté, Easy Bechamel Sauce, Espagnole, and Fresh Tomato Sauce. You will need these classic French sauces in your repertoire.
🔍 Quick Look: Velouté Sauce Recipe
- ⏱️ Prep Time: 5 minutes | Cook Time: 15 minutes
- 🕒 Total Time: 20 minutes
- 👥 Servings: 1 cup = 4 - ¼ cup servings
- 📊 Calories: ~231 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Stove Top
- 👩🍳 Flavor Profile: This sauce is rich and buttery with a bright, lemony lift. The texture is velvety and smooth.
- ⭐ Difficulty: Easy for beginners, easy once you understand Hollandaise requires gentle heat and steady whisking.
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❤️ Why You'll Love The Best Hollandaise Sauce Recipe
- It's a true French mother sauce, that is wonderfully approachable.
- Uses simple hollandaise sauce ingredients you already have.
- Ready in minutes, not hours.
- Elevates eggs, vegetables, and fish instantly.
- Tastes far better than anything store bought, either from a packet or jar.
- Works for both classic and quick hollandaise sauce variations.
- Easily adapted into a blender hollandaise sauce if you prefer.
- Make it low-fat or vegan, I show you how.
Try this gorgeous sauce with Dover Sole or Lemon Sole as a quick and easy fish dish or with cooked scallops it is just sublime.
For an easy hors d'oeuvres serve it with asparagus as in the picture above it is delicious - you may want more than one helping!
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📖 Recipe
How To Make Hollandaise Sauce
Ingredients
- 2 egg yolks
- 1 tablespoon of lemon juice
- 1 tablespoon of water
- salt and white pepper
- 8 tablespoon unsalted butter or clarified butter for best results, cut into 1 tablespoon (½ ounce) pieces (Take from refrigerator about an hour before use.)
Instructions
- Place the egg yolks, lemon juice, water and the salt (just a pinch) and pepper in a bowl.
- Place the bowl over a pan of hot water (or use a double boiler), which is just hot and not boiling. Do not let the water in the pan touch the bottom of the bowl, or the eggs will simply scramble.
- Whisk the mixture until it thickens to a creamy consistency and remove from the heat.
- Add the butter, one piece at a time and whisk until each piece is completely incorporated. This is important as it may curdle if you put large pieces in. Some prefer to melt the butter first so try that and see which method you prefer. (See tips below)
- You will now have a delicious creamy Hollandaise sauce.
- Don't just see this as a sauce for special occasions: you can make it and add it to many everyday dishes just to add that extra something.
- It is lovely simply poured over broccoli or whatever you want to try it with.
- Make this hollandaise sauce recipe for your very own favorite foods, so comforting and so much better than anything in a jar!
Notes
- Never allow the sauce to overheat or boil.
- If your sauce is too thick, thin it with a few drops of water.
- Always let the ingredients warm up to room temperature before beginning.
Nutrition
Did you make this & like it, or not, let us know?!