Homemade Hollandaise Sauce Recipe

Velvety, rich, and just tangy enough, Homemade Hollandaise Sauce is the sort of kitchen magic that instantly turns an ordinary breakfast or brunch into something absolutely spectacular. This quick and foolproof version made with an immersion blender promises dreamy results in less than 10 minutes—even if you’ve never tried making it before!

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Ingredients You’ll Need

Homemade Hollandaise Sauce celebrates the magic of a handful of classic ingredients, each playing a starring role in flavor and texture. Gather these simple essentials, and you’ll be amazed at the bright, creamy sauce you can create in mere minutes!

• Egg yolks: The rich foundation for your sauce—always use large eggs for reliable emulsification and dreamy texture!
• Unsalted butter: Butter brings that characteristic golden color and luxurious mouthfeel; using unsalted lets you control the flavor perfectly.
• Lemon juice: Adds brightness and balance, ensuring each bite tastes lively instead of heavy (fresh juice is truly best here).
• Water: Just a splash loosens the sauce, helping everything blend into a velvety consistency.
• Cayenne pepper or white pepper: For a whisper of heat, warmth, and balance against the creamy butteriness.
• Salt: Elevates all the other flavors—adjust to your liking, depending on your dish!

Variations

It’s almost magical how easy it is to give Homemade Hollandaise Sauce your own signature twist. Don’t be afraid to flex your creativity or tailor the sauce to suit what’s in your pantry, your mood, or your guests’ tastes!

• Herb-Infused Hollandaise: Whisk in a pinch of chopped fresh dill, tarragon, or chives at the end for a fragrant, springtime finish.
• Spicy Sriracha Hollandaise: Add a teaspoon of Sriracha or your favorite hot sauce for a zesty, modern take—especially delicious on roasted potatoes.
• Lime or Orange Twist: Swap all or part of the lemon juice for lime or orange for a citrusy variation that’s sublime with seafood or asparagus.
• Clarified Butter Upgrade: Use ghee or clarified butter instead of regular butter for a restaurant-worthy sauce that’s extra silky and deeply flavored.

How to Make Homemade Hollandaise Sauce

Step 1: Prepare the Blender and Base

Grab a tall, narrow container (something your immersion blender fits all the way to the bottom of), and add your egg yolks, water, freshly squeezed lemon juice, cayenne or white pepper, and salt. Blend briefly to combine—this creates the luscious eggy base that will soon become sauce.

Step 2: Melt the Butter

Cut your butter into even cubes and melt it gently—either in the microwave (watch closely!) or on the stovetop. Let it stand for about 15 seconds, just until the milky solids settle at the bottom. You’re aiming to pour off mostly the clear, golden butterfat for maximum flavor.

Step 3: Blend and Emulsify

Turn your immersion blender to high speed and slowly drizzle in the hot melted butter in a thin, steady stream over about 45 seconds. Leave most of those milky bits at the bottom behind—it’s the pure butterfat that creates the dreamy, glossy texture. Once all the butter is in, blend for another 10 seconds, moving the blender up and down to make your sauce extra creamy.

Step 4: Adjust the Seasoning and Consistency

Check your Homemade Hollandaise Sauce for thickness—add a little warm water if it’s too thick, a pinch more salt or lemon juice if you’d like a bigger flavor pop. Make it slightly more tangy if you plan to serve with rich or salty foods (Eggs Benedict, salmon), or mellow if you’re pairing with delicate veggies like asparagus.

How to Serve Homemade Hollandaise Sauce

Garnishes

A flourish of fresh chopped herbs—think chives, dill, or tarragon—makes a beautiful and aromatic topping for your Homemade Hollandaise Sauce. A sprinkle of cayenne or smoked paprika adds a subtle spicy warmth and a pop of color on the plate. Even a touch of lemon zest gives your sauce a sunshiny sparkle that guests will love.

Side Dishes

Classic pairings like Eggs Benedict, steamed asparagus, or roasted potatoes absolutely sing when dressed with this sauce. But don’t stop there—try it with grilled salmon, lightly steamed green beans, or even atop your favorite crispy hashbrowns for a decadent treat at any meal.

Creative Ways to Present

Spoon Homemade Hollandaise Sauce into a small pitcher or gravy boat so guests can help themselves, or drizzle it artfully over stacks of brunch fare. For a showstopper, pipe it in elegant swirls atop eggs or vegetables, or serve alongside colorful microgreens for a modern, restaurant-worthy presentation.

Make Ahead and Storage

Storing Leftovers

To store leftover Homemade Hollandaise Sauce, transfer it to an airtight container and refrigerate for up to 2 days. It’s best used sooner rather than later to preserve its smooth texture and vibrant flavor, but it’s still delightful as a quick sauce for roasted veggies or breakfast eggs the next day.

Freezing

This is one meal upgrade that won’t do well in the freezer—because of the emulsion, Homemade Hollandaise Sauce is not suitable for freezing. The sauce can separate and lose its creamy consistency when thawed, so enjoy it freshly made or from the fridge within a couple of days for best results.

Reheating

For gentle reheating, place your container in a bowl of very warm (not hot!) tap water for 20-minute intervals, stirring occasionally until it’s just warmed through. If you’re short on time, you can try microwaving in 10-second bursts on low, but keep a watchful eye so it doesn’t overcook. If the sauce seems too thick, loosen with a tiny splash of warm water, stirring thoroughly between additions.

FAQs

Final Thoughts

If you’ve always thought Homemade Hollandaise Sauce was reserved for fancy brunches or professional chefs, I hope you’re excited (and hungry) to try this version at home. With just a few real ingredients and a blender, you can enjoy restaurant-quality decadence any day of the week—no stress, all flavor, and pure kitchen joy. Happy saucing!

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