Don't let the thought of making Hollandaise Sauce from scratch intimidate you! This shortcut method uses a hand blender and requires just 3 basic ingredients and 5 minutes. Use it to make your own Eggs Benedict, Benny Bowls or try it on roasted vegetables.
- Butter- I prefer to use salted butter for this recipe and find that to be the right amount of seasoning. However, feel free to use unsalted butter and add salt (~⅛ tsp) to taste. The key for the consistency is the consistency of the butter when you add it. If it is too runny, the sauce will be very runny and if the butter has hardened too much, the sauce will be quite thick. Add the butter when it is the consistency that you want the sauce (but don't worry if it turns out too thick or thin- it will still taste delicious!)
- Egg Yolk- As the eggs will be consumed raw, ensure that you use pasteurized eggs. Use your discretion if consuming this recipe and refer to Egg Safety Canada for more information.
- Lemon Juice- In a pinch, lime juice could work but it would not quite taste the same.
- Melt butter and allow to cool a bit.
- Using a hand blender, mix together egg yolk and lemon juice until creamy.
- Add butter and blend until well combined.
- Use immediately.
Leftovers and Storage
Sauce is best consumed immediately after preparing. However, it can be stored in an airtight container in the refrigerator for up to 1 day. Warm over low heat, stirring constantly, until desired consistency is reached.
How to Use Hollandaise Sauce
- Try these Benny Bowls
- Make Eggs Benedict- Toast an English muffin, top with desired meats, veges, etc., followed by a poached egg and Hollandaise sauce.
- Use it on other eggs- Hollandaise doesn't have to just be for Eggs Benny! Try it on scrambled eggs or an omelet.
- Use as a sauce on roasted vegetables- Try roasting asparagus, broccoli or potatoes and drizzle with Hollandaise sauce when serving.
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More Homemade Sauce Recipes!
Simple Hollandaise Sauce
- 2 tablespoon salted butter
- 1 large egg yolk
- 1 teaspoon lemon juice
- Place butter in a microwave safe bowl and microwave for 15 seconds. Butter should be just melted- it's okay if there are a few chunks that aren't totally melted. Stir until it is an even consistency and set aside to cool a bit.
- In a deep bowl or measuring cup, add the egg yolk and lemon juice and blend together with a hand blender until well combined.
- When the butter has cooled off enough to coat the back of a spoon, add it to the bowl with the egg yolk and lemon juice and use the hand blender to mix until well combined. Use immediately. The sauce will continue to thicken as the butter comes back to room temperature.