Hollandaise Sauce

Meet Hollandaise the Queen of Brunch Sauces

In the court of sauces, which one wears the brunch crown?

There’s one sauce that reigns supreme at the brunch table, and her name is Hollandaise.

Rich, velvety, and kissed with lemon, hollandaise is the finishing touch that transforms poached eggs into eggs Benedict, and vegetables into something utterly craveable.

But behind that golden cascade of deliciousness lies a sauce with a bit of a reputation. Hollandaise is known for being temperamental—but guess what? With a few smart tips and a little confidence, you can master it like a pro.

A Quick Origin Story

The name “hollandaise” means “Dutch-style”. The Dutch reference may have arisen when butter was in short supply in France and so they imported it from the Dutch.

But despite its name, hollandaise sauce is 100% French. By the early 20^th century, hollandaise had been firmly folded into the canon of classic French cuisine by the legendary French chef, Auguste Escoffier. It was Escoffier who included hollandaise as one of the five mother sauces alongside béchamel, velouté, espagnole, and tomato.

What sets hollandaise apart? It’s the only mother sauce that’s not thickened with a roux. Instead it relies on the delicate balance of temperature, technique, and timing to emulsify and stabilize the egg and butter mixture into something both elegant and deeply satisfying to master.

Tips for Foolproof Hollandaise

My hollandaise sauce recipe guides you step-by-step in making this luscious classic. The tips below will ensure your hollandaise sauce-making adventure is successful.

1. Don’t skip the acid.
Lemon juice brightens the sauce and helps stabilize it. Some chefs use a vinegar reduction (as in béarnaise sauce), but fresh lemon keeps it easy.

2. Whisk with warmth, not heat.
Egg yolks are sensitive. Use a double boiler or a metal bowl over a pot of simmering water to control the heat.

3. Keep it moving.
Stir continuously to prevent scrambling the eggs. Another trick is to remove and return the bowl to the heat as needed. 

4. Add butter slowly.
Remove the bowl from the heat when whisking in the melted butter. Emulsification is key so drizzle the melted butter in gradually while whisking constantly to keep things smooth and glossy.

5. Fix a broken sauce.
If your sauce breaks (you’ll see it separate), don’t panic, just add a bit of hot water (not boiling) and whisk like you mean it. This quick fix often brings it right back. If that doesn’t work, whisk one egg yolk with a teaspoon of water over low heat in a double boiler. Then slowly drizzle in the broken sauce while whisking constantly. You’ll rebuild that silky elegance in no time.

Why Hollandaise Sauce Belongs on Your Plate

Hollandaise isn’t just for brunch or eggs Benedict—though it definitely shines there. It also elevates:

• Steamed or roasted asparagus
• Roasted potatoes
• Grilled fish
• Crab cakes

It adds an elegant, restaurant-style flourish to simple ingredients, and once you know how to make it, the possibilities are endless.

Bring a Touch of Luxury to Your Table

So whether you’re dressing up a plate of crab eggs Benedict, drizzling over spring asparagus, or sneaking a spoonful straight from the bowl (we won’t judge), hollandaise brings restaurant-level luxury right to your kitchen. Once you master this golden, glossy sauce, you’ll wonder how brunch ever existed without it.

Here’s a fun variation of hollandaise – béarnaise. Give it a try!

Hollandaise Sauce

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Learn how to make, fix, and rewarm hollandaise sauce—the golden, silky versatile sauce essential to elevating everyday cuisine.

• Author: Chef Sandra Lewis

Ingredients

Units USM Scale 1x2x3x

• 2 large egg yolks
• 1 tablespoon fresh lemon juice
• 1/2 cup unsalted butter, melted
• pinch of cayenne
• kosher salt to taste

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Instructions

1. Fill a saucepan with an inch or two of water and bring it to a gentle simmer (lots of steam, very few bubbles).
2. Whisk together the egg yolks with the lemon juice in a medium heatproof bowl.
3. Set the bowl over the simmering water and continuously whisk the egg yolks and lemon juice until the mixture thickens slightly. When you lift the whisk, the mixture should fall back into the bowl in soft, satiny ribbons that sit on the surface for a moment before sinking in. It means your eggs are properly aerated and gently cooked—ready for the butter. Remove the mixture from the heat and set the bowl on a towel or other surface to help maintain the bowl position for the next step.
4. Slowly drizzle the warm, melted butter a small amount at a time into the egg mixture at first to ensure emulsification. Then drizzle the remaining butter while continuously whisking until the sauce is thick and smooth. If the sauce is too thick adjust its consistency with a bit of warm water.
5. Add a pinch of cayenne.
6. Taste and adjust the seasoning with kosher salt, more lemon juice, etc.

Notes

• See the post above for cooking tips what to do if your sauce breaks and how to successfully reheat the sauce.