Hollandaise Sauce

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How to Make Hollandaise Sauce in Under 20 Minutes

Hollandaise sauce is a classic French sauce that is surprisingly easy to make in under 20 minutes. With just a few simple ingredients – egg yolks, melted butter, lemon juice, salt and pepper – you can create a delicious, creamy sauce that is perfect for all kinds of dishes, such as eggs Benedict or steamed vegetables. This blog post will show you how to make Hollandaise sauce in no time.

Hollandaise sauce is a classic French sauce that has been around for centuries. It is believed to have originated in the 1700s, when the French chef Jean-Louis de Boufflers developed a recipe of egg yolk and butter with a touch of lemon juice. This was likely an adaptation of earlier Spanish and Italian sauces that were popular at the time. Over the years, this sauce has become an essential element of French cuisine and is used in many dishes including eggs Benedict, asparagus, salmon, and more. In fact, it’s even been dubbed the mother sauce due to its versatility!

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Hollandaise Sauce

Hollandaise Sauce

Hollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper.

  • Author: Tyler Florence
  • Prep Time: :10
  • Cook Time: :10
  • Total Time: :20
  • Yield: 1 1x
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: French


Units Scale
  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • Pinch cayenne
  • Pinch salt


  1. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
  2. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
  3. Remove from heat, whisk in cayenne and salt.
  4. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
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