Classic Hollandaise Sauce

Classic Hollandaise Sauce


"The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs Benedict, and more!!!"

Ingredients 10 m {{adjustedServings}} servings 165 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 501 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.
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  • Note
  • If your sauce breaks and the butter and egg begin to separate, simply remove from the heat, add a splash of cold water, and whisk very fast. This should save your Hollandaise.
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Reviews 103

  1. 122 Ratings


This is the perffect hollandaise. You will notice that the only people that have complained about it are the people that used the actual amount of salt or pepper. It's either 5 stars or 1 star. People, all cooks know that you salt and pepper to taste, always take that measure with, well, a grain of salt.


Salt and pepper to taste, people, salt and pepper to taste. Have any of you cooked anything before? What makes this a good recipe is the process, a lot faster than the traditional methods with the same result. Also, the proportions are right for the other ingredients except the lemon, I would use slightly less lemon, however if it’s a small lemon, half is right, but the egg to butter is the right amount. The cold water trick is also very useful for saving a broken sauce.


Thanks for the template :>For those of you having trouble with this recipe, start with *unsalted* butter in the pan. Then, beat the yolks in a separate bowl, and start adding lemon juice sparingly, until you like how the yolks & lemon juice taste together. A tip: the uncooked combo of the eggs & lemon will be just *slightly* more acidic than the combo will taste when it's cooked. So add lemon juice until you like the raw taste, then add just a tiny bit more juice, because the eggs will then cook up and add a creamy flavor, which will just slightly tone down the lemon (adding just a touch more juice than you think you need will keep your finished sauce from tasting too bland).THEN add only as much salt & pepper as you like. The amounts listed for this recipe are far too overwhelming. I didn't add any salt. It only took about three minutes for my sauce to thicken and become creamy, but you must add the yolk mixture only drops at a time, and you really have to whisk the sauce fast.I was very pleased with my sauce & will certainly be using this "template" again, probably as my staple recipe for hollandaise. But make sure you make the changes to suit your own flavor.Thanks!