Go Back
–+ servings
rich buttery hollandaise on top of eggs benedict

Hollandaise Sauce

how to make rich, creamy Hollandaise sauce from scratch with egg yolks, butter, lemon juice, and Dijon mustard. Perfect for topping eggs benedict, steamed asparagus, or delicate fish, this smooth, tangy sauce elevates brunch or dinner. Step-by-step instructions and tips included to ensure a flawless, silky Hollandaise every time.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

5 from 2 votes
Print Recipe Pin Recipe Share Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, brunch, sauce
Cuisine European, French
Servings 4 Servings
Calories 230 kcal

Equipment

Ingredients
 

  • 2 Egg yolks
  • 2 tbsp Water
  • 2 tsp Lemon juice
  • 1/2 tsp Dijon mustard
  • 1/2 cup Butter
  • 1/4 tsp Sea salt
  • 1/8 tsp Cayenne pepper

Instructions
 

  • In a medium sized saucepan, whisk the egg yolks, water, lemon juice and mustard.
  • Cut the butter into small chunks and add to the saucepan.
  • Place the saucepan on the burner and turn on to medium low heat.
  • Whisking continuously, cook for 20 minutes or until thickened.
  • Add salt and cayenne and whisk to combine.
  • Serve immediately.

Nutrition

Serving: 0.25cupCalories: 230kcal
Keyword breakfast classic, brunch sauce, butter sauce, classic french sauce, creamy sauce, eggs benedict sauce, emulsion sauce, hollandaise sauce, lemon butter sauce, rich sauce
Tried this recipe?Let us know how it was!