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Easy Hollandaise sauce made with egg yolks, butter, lemon juice, and Dijon mustard for a smooth, creamy texture. This classic French sauce is perfect for eggs Benedict, vegetables, seafood, and breakfast recipes, ready in just minutes.

Ingredients

2 large egg yolks
2 Tbsp lukewarm water
2 tsp fresh lemon juice
½ tsp Dijon mustard
½ cup unsalted butter (8 Tbsp), cut into small pieces
¼ tsp fine sea salt, or to taste
⅛ tsp cayenne pepper, or to taste

Instructions

Separate the egg yolks from the whites. Store egg whites in the refrigerator for another use.
In a small non-reactive saucepan, whisk together the egg yolks, water, lemon juice, and Dijon mustard until smooth.
Add the butter pieces to the pan. Place over medium-low heat and whisk constantly.
As the butter melts, the mixture will become frothy. Continue whisking for about 3 minutes, or until the sauce thickens enough to coat the back of a spoon.
Remove from heat immediately and season with salt and cayenne pepper.
Serve warm, or cover to keep warm until ready. If the sauce thickens too much, whisk in a teaspoon of warm water to adjust the consistency.

Why You’ll Love This Recipe

Quick and easy method with no blender required.
Smooth, creamy sauce with a perfect balance of tangy and buttery flavor.
Pairs beautifully with breakfast, brunch, vegetables, and seafood.
Made with simple ingredients you likely already have at home.

Tips

Use a non-reactive pan (stainless steel or enamel-coated) to avoid metallic taste.
Whisk constantly—this prevents curdling and ensures a smooth sauce.
Adjust heat carefully; too high and the eggs may scramble.
Add warm water a teaspoon at a time if the sauce becomes too thick.

Variations and Substitutions

Spicy version: Increase cayenne or add a dash of hot sauce.
Herb hollandaise: Stir in fresh dill, chives, or tarragon.
Citrus twist: Replace part of the lemon juice with orange or lime juice.
Dairy-free: Use plant-based butter alternatives.

FAQs

Can I make Hollandaise sauce ahead of time?
It’s best served fresh, but you can keep it warm for up to 1 hour in a thermos or over very low heat.

Can I reheat it?
Reheating can cause separation, but you can gently whisk it over low heat with a splash of warm water to bring it back together.

What if my sauce separates?
Whisk in a teaspoon of hot water and keep whisking until smooth again.

Serving

Serve Hollandaise sauce over eggs Benedict, steamed asparagus, roasted vegetables, poached salmon, or grilled chicken for a rich, elegant finish.

Suggestions

Perfect for brunch gatherings or holiday breakfasts.
Pair with fresh herbs for added depth of flavor.
Use as a dipping sauce for artichokes or drizzle over baked potatoes.