This creamy Hollandaise sauce is tangy, silky and full of buttery flavor. It’s an easy, low-carb sauce that pairs beautifully with a wide range of dishes — from Eggs Benedict to steamed asparagus, grilled steak, or baked salmon. Once you learn the technique, you’ll find yourself pouring it over everything.
What is Hollandaise Sauce?
Hollandaise is an emulsified sauce made from egg yolks, lemon juice and butter. It’s smooth, rich and lightly tangy — a classic in French cooking that’s surprisingly simple when made carefully.
What does Hollandaise Sauce go with?
Hollandaise is commonly served with Eggs Benedict and complements vegetables like asparagus, as well as seafood and meats. Try it on salmon, roasted vegetables, poached eggs or a seared steak for a luxurious finish.
What does Hollandaise Sauce taste like?
The flavor is buttery and lemony with a creamy mouthfeel. If you like, finish the sauce with a pinch of cayenne, freshly chopped dill or another herb to tailor the flavor to the dish.
Hollandaise can be a little fussy at first — I’ve had a few failed attempts myself — but once you master the temperature and slow incorporation of the butter, it turns into a silky, glossy sauce that’s worth the effort. Serve it warm and enjoy!
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Hollandaise Sauce
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Total Time
- 11 minutes
- Servings
- 2
- Author
- Karami Urbanoski
Ingredients
- 3 egg yolks
- 2 tbsp lemon juice
- 1 pinch pepper
- 1/2 cup butter, melted
Instructions
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Add the egg yolks to a small pot and whisk until they turn bright yellow and slightly thickened, about 1 minute.
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Whisk in the lemon juice and a pinch of pepper.
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Melt the butter until fully liquid and very hot.
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Place the pot over low heat or use a double boiler. While whisking continuously, very slowly drizzle the hot butter into the egg mixture so the sauce emulsifies.
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Continue whisking as the sauce gently warms; it will thicken as it approaches about 160°F (71°C). Stop heating just before it reaches the point where eggs begin to curdle.
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Tip: Egg yolks can start to curdle around 160–170°F (71–76°C). Heat just enough to thicken the yolks without letting the temperature climb past this range.
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Serve the sauce while it’s still warm — pour it over vegetables, eggs, steak or fish.
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Enjoy!
All calories and nutrition information are estimates from a third-party calculator. Actual values will vary based on brands, portion sizes and preparation.
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