No-Fail Hollandaise Sauce
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This No-Fail Hollandaise Sauce is smooth, creamy, and easy to make at home. It comes together in about 5 minutes and works well for breakfast, brunch, or dinner. AND the BIG bonus, you don’t need to be a professional cook to get it right every time with my method!
I’m so excited to share this version of the hollandaise recipe. I made it to go with these delicious crab cakes eggs benedict.
No-Fail Hollandaise Sauce
A Quick Look at Hollandaise Sauce
Hollandaise sauce has been around for centuries and is one of the classic French “mother sauces.” It became popular in the 19th century, especially for eggs Benedict and vegetables such as asparagus. Even though it’s French in name, versions of it have also been made in Dutch and German kitchens.
Here’s why I like this recipe!
This version of Hollandaise takes the guesswork out. It’s easier than traditional stovetop methods and doesn’t split or curdle if you follow the steps. When using a blender, make sure your
This sauce is rich in
Directions
- To start your No-Fail Hollandaise Sauce you’ll need a small sauté pan, melt the
butter over low heat. This will take approximately 3-4 minutes. You want thebutter to melt, but make sure it doesn’t go brown. Once melted, immediately remove from the heat and place thebutter into a small dish. - Alternatively, you can heat the
butter in the microwave. - Add two egg yolks, heavy whipping cream, lemon juice, salt, pepper, and cayenne pepper to a blender on medium speed. Blend for 10 to 15 seconds or until combined.
- While the blender is running, gradually add the melted
butter (Make sure it is not too hot as it will scramble the eggs. The ideal temperature of thebutter should be between 180 to 200 degrees F.) and blend until completely incorporated. Pour into a serving bowl. Set aside.
No-Fail Hollandaise Sauce Tips and Subs
Use fresh lemon juice for the best flavor. If you don’t have lemon juice, white wine vinegar can work in a pinch. Start blending on low speed so the eggs don’t scramble. Slowly add hot
If you don’t have a blender, you can whisk it by hand over low heat, but keep a close eye on it so the eggs don’t cook too fast. Some people like to add a pinch of cayenne or a little Dijon mustard for extra flavor. You can also make a dairy-free version using plant-based
No-Fail Hollandaise Sauce FAQs
- Can I make it ahead? Yes, but it’s best fresh. If needed, you can keep it warm in a thermos for up to an hour.
- Can I reheat it? Yes, but be gentle. Use very low heat and stir often.
- What should I serve it with? Eggs Benedict, steamed vegetables, grilled salmon, or even roasted potatoes.
- How do I keep hollandaise from breaking? Add the
butter slowly and keep the temperature low. If it breaks, add a spoonful of hot water and whisk it back together.
Wrap-Up
This No-Fail Hollandaise Sauce is simple and flexible. Once you try it, you’ll see how easy it is to make at home. It adds a rich, buttery finish to so many dishes and only takes a few minutes to put together.
Ingredients
- ¼ cup unsalted butter
- 4 tablespoons unsalted butter
- 2 large egg yolks
- 1 tablespoon heavy whipping cream
- 1 a½nd teaspoons fresh lemon juice
- ⅛ teaspoon coarse kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
Instructions
- To a small saute pan melt the butter over low heat. This will take approximately 3-4 minutes. You want the butter to melt, but make sure it doesn’t go brown. Once melted immediately remove from the heat and place the butter into a small dish.
- To a blender on medium speed add 2 egg yolks, heavy whipping cream, lemon juice, salt, pepper, and cayenne pepper. Blend for 10 to 15 seconds or until combined.
- While the blender is running, gradually add the melted butter* and blend until completely incorporated. Pour into a serving bowl. Set aside.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.