Hollandaise Sauce: The Ultimate Quick & Easy Guide (2024)

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If you love hollandaise sauce, but are intimidated by the thought of making it from scratch, don’t worry! This quick and easy guide will show you how to make hollandaise sauce like a pro.


Plus, I’ll give you some tips on how to prevent it from splitting (breaking), how to fix it if it does break and if it’s possible to reheat it. Hollandaise sauce is perfect for Eggs Benedict, salmon, chicken, and many other dishes. So what are you waiting for? Let’s get started!

Hollandaise Sauce: The Ultimate Quick & Easy Guide (1)

What is hollandaise sauce made from?

Hollandaise sauce is traditionally made from butter, egg yolks, lemon juice, and salt. It is an emulsified sauce, which means it’s created when ingredients that normally don’t mix together are blended. Butter and egg yolks naturally don’t want to combine so hollandaise needs to be whisked vigorously over a low heat to allow the two ingredients to gather together. I’m going to show you a much easier way using a blender. It’s the Chef Eric Ripert method, as mentioned in his book 32 Yolks.

Lemon juice or vinegar helps keep the hollandaise from separating and also adds a touch of acidity for flavour. I much prefer white wine vinegar for its flavour.

The eggs need to be cooked, so as you’ll see, we’ll be heating up the butter so it’s bubbling (but not burnt). When it’s blended with the eggs it will cook them. Once it’s finished, season with salt and serve warm.

Having said that, I do like to use salted butter. Many people like to use unsalted so they have control over the saltiness, but I use the same butter every time and am very familiar with the saltiness. That works for me, but you can decide what works best for you.

How do you make hollandaise sauce?

  1. First melt the butter in a saucepan. Getting it to bubbling, but be sure to avoid burning.
  2. Separate out three egg yolks into a blender. It should be a blender that allows you to do small volumes.
  3. Add some white wine vinegar to the blender and blend on low/medium for around 30 seconds.
  4. Slowly (and I mean very slowly) drizzle the hot butter into the blender.
  5. You should notice the sauce forming. It should be thick and silky.

How to keep hollandaise warm

When I worked in professional kitchens, we kept the hollandaise sauce in a metal bowl above the stove. Not directly above, because it would have split, but just off to the side.

For our uses in the home kitchen keeping it for up to two hours in a thermal flask is perfect and allows you to relax a bit whilst you the other elements of your meal, knowing you have a perfectly, silky, warm hollandaise sauce ‘in the bag’.

Can you use a stick/immersion blender to make hollandaise?

Yes, you can absolutely use an immersion blender to make hollandaise sauce. It’s exactly the same process as above with the regular blender. Just use the container that came with the blender and you’ll be good to go.

What temperature does hollandaise sauce break (split) at?

Hollandaise sauce breaks (splits) at a temperature of approximately 160 degrees Fahrenheit (71 degrees Celsius).

I’ve found it can go to that temperature when you first make it without splitting. But if you’re trying to reheat it (a minefield) then it can split at much lower temperatures.

How to fix broken hollandaise sauce

If hollandaise sauce has split (broken), don’t worry! You can still save it and make a delicious hollandaise.

  1. Get it hot again on the stove (just like you did when you melted the butter).
  2. Take a large bowl and add a teaspoon of warm water.
  3. Start whisking and add 1 – 2 tsp of the warmed split hollandaise.
  4. keep whisking, adding 1 tbsp at a time.
  5. As it starts to form a thick and silky hollandaise sauce you can add maybe 2 tbsp at a time. It can still split again at this point (by adding too much too quickly), so if you’re unsure err on the side of caution.
  6. You should now have silky, thick hollandaise again, ready to serve.

Making hollandaise from scratch can be nerve-wracking due to its delicate nature, but using the blender method and then also learning how to fix broken hollandaise gives you more confidence when making this classic French sauce at home!

Hollandaise sauce can be stored in the refrigerator for up to two days. To store hollandaise, place it in an airtight container and make sure that the hollandaise is cooled down before you put it away. It is important to ensure that hollandaise has cooled down before putting it away as this will help prevent any bacteria growth.

An alternative option is to freeze hollandaise sauce. To do this, transfer the hollandaise into freezer safe containers or bags and press out all the air before sealing and storing in the freezer for up to three months. When ready to use, thaw hollandaise overnight in the refrigerator.

How to reheat hollandaise sauce

Hollandaise doesn’t like being reheated. At all. It’s so hit and miss that I suggest you melt it down and remake it.

There are sites that will tell you that as long as you bring it up to room temperature first and then reheat it slowly in a double boiler, or even a microwave, you can do it.

I don’t own a microwave, so I don’t do that. But even the double boiler method is touch and go. It can split at really low temperatures (I’ve had it split when reheating at 35 degrees Celsius). Did I mention you’re better off melting it down? 🙂

So if you need to reheat hollandaise, melt it down like you did with the butter initially, then follow the method above for split hollandaise.

Troubleshooting hollandaise sauce

If you’ve followed my techniques here, you’ll have perfect hollandaise every time. But if you’ve come here to fix your hollandaise, you’ve essentially got two main issues that I haven’t mentioned yet…

If your hollandaise is too thick

  • This one is easy, simple blend or whisk in a teaspoon of water at a time.

If your hollandaise is lumpy or gritty

  • It means you’ve scrambled the eggs. This can happen if you add the butter to the blender too quickly. If you’re doing it the traditional way, it can happen if the heat was too high (not an issue we suffer from with the blender method). There’s no way to rectify this unfortunately. It’ll taste fine, so if it’s just for you, if it’s not too lumpy it can still be used. But if it’s really scrambled, you’ll need to throw it and start over.

What does Hollandaise sauce go well with?

Hollandaise sauce is a luxurious, rich and creamy sauce that’s perfect for adding flavour and texture to many dishes. It’s a classic accompaniment to Eggs Benedict, usually served as a hollandaise-poached egg on bacon and muffin topped with hollandaise, chives and black pepper. But hollandaise can also be used in other delicious ways.

For example, hollandaise is great on grilled chicken breast, salmon fillets or roasted vegetables like asparagus or broccoli florets. The rich, buttery hollandaise brings out the natural flavours of the food and adds an elegant finish to any dish. Hollandaise also pairs beautifully with fish such as trout or snapper, especially when served with lemon wedges and steamed green beans.

You might also want to go simple and traditional and use it on steak.

And I’ll say right now, at least once in your life you should make these Quality Chop House Confit Potatoes and dip them in Hollandaise sauce.

Another way hollandaise can be used is as a velvety sauce for pasta dishes – it’s delicious over penne pasta with mushrooms and fresh herbs. And it works wonderfully on fish pies too – just spoon some hollandaise over the mashed potatoes before baking in the oven for an extra bit of indulgence!

Hollandaise is also great for breakfast dishes such as crepes suzette, waffles or French toast – simply drizzle over your favourite pancakes or waffles for added luxury! As hollandaise has such a unique flavour profile, it works well when combined with sweet ingredients such as honey, maple syrup or berries too.

I really LOVE using it for dipping potato wedges and if I’m feeling really fancy, it’s insanely good with confit potatoes.

Hollandaise really is one of those versatile sauces that can be used in so many different ways – from brunch staples to dinner entrees and desserts! So next time you’re stuck for ideas on what to make for dinner, get some hollandaise on the go.

Hollandaise Sauce: The Ultimate Quick & Easy Guide (2)

What other sauces can hollandaise be made into?

Hollandaise sauce is a versatile and delicious sauce that can be used to create a variety of other sauces. One of the most popular hollandaise-based sauces is Bearnaise, which uses white wine vinegar and fresh tarragon to give it its signature flavour. It’s perfect for adding a rich, buttery flavour to steak, fish or chicken dishes.

Another hollandaise-based sauce worth trying is Choron – a combination of hollandaise and tomato concasse. This vibrant orange-red sauce adds a subtle sweetness and smokiness that balances out the hollandaise perfectly. It goes great with grilled meats or seafood dishes, as well as roasted vegetables.

For a lighter hollandaise spinoff, try Maltaise sauce – hollandaise made with blood oranges for a tart citrus twist. This beautiful pinkish-orange sauce adds zestiness to grilled salmon fillets or steamed artichokes and looks amazing when served over pasta salads or risotto dishes.

For something truly unique, you could make Mousseline hollandaise – hollandaise blended with beaten egg whites for a fluffy creamy texture and extra lightness. It works wonderfully in soups, omelettes or quiches where you want added creaminess without too much heaviness.

And last but not least there’s Foyot sauce – hollandaise enriched with an egg yolk and demi glace (brown stock reduction). This luxurious yet simple brown sauce gives an elegant finish to roasts such as beef tenderloin or roasted lamb leg and tastes amazing with mashed potatoes too!

These are just some examples of the myriad ways hollandaise can be transformed into different sauces depending on what you want to serve – so why not experiment and see what flavours work best for your meals? With hollandaise, the possibilities are endless!

Let me know in the comments how this hollandaise recipe worked out for you. I’d also love to hear how you’ve used it.

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The Ultimate Guide to Quick & Easy Hollandaise Sauce

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Print Recipe

If you love hollandaise sauce, but are intimidated by the thought of making it from scratch, don’t worry! This quick and easy guide will show you how to make hollandaise sauce like a pro.

Plus, I’ll give you some tips on how to prevent it from splitting (breaking), how to fix it if it does break and if it’s possible to reheat it. Hollandaise sauce is perfect for Eggs Benedict, salmon, chicken, and many other dishes. So what are you waiting for? Let’s get started!

  • Total Time: 15 minutes

Ingredients

UnitsScale

  • 250g unsalted butter
  • 3 egg yolks
  • 1 tbsp white wine vinegar
  • Salt to taste

Instructions

  1. Melt the butter in a pan. We need to get it bubbling hot so it cooks the eggs, but be sure not to burn it.
  2. Separate three egg yolks from the whites. The whites can be used in baking, meringues or omelettes. The three yolks go into a blender (one that will allow you to blend small amounts). A stick blender can also be used.
  3. Add the white wine vinegar to the blender and blend on low/medium for around 30 seconds.
  4. Slowly (and I mean very slowly) drizzle the hot butter into the blender. If you do this too fast you’ll split the sauce and potentially also scramble the eggs.
  5. As you add the butter you see the thick and silky hollandaise forming.

Notes

  • Hollandaise is definitely best made fresh.
  • If you want to make it ahead of time it will keep warm in a thermal flask for up to two hours.
  • It can be stored in the fridge for a couple of days but doesn’t behave very well at all when reheated (it splits really easily). My suggestion is to melt and heat it up then follow my instructions for fixing split sauce.
  • Author: Russell James
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Cuisine: French
Hollandaise Sauce: The Ultimate Quick & Easy Guide (2024)

FAQs

What is the basic formula for hollandaise? ›

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.

What is a common mistake with hollandaise sauce? ›

Hollandaise Sauce

One common hollandaise mistake is overcooking the egg yolks, and there's no coming back from that. But the most common problem is that the emulsion breaks, and you see streaks of liquid butter instead of a uniformly creamy sauce.

What's the difference between Benedict sauce and hollandaise sauce? ›

It's what happens next that sets them apart: Hollandaise gets its acidity from lemon juice (sometimes vinegar) and is usually seasoned with salt, white pepper, and cayenne pepper. Béarnaise, meanwhile, builds upon hollandaise with white wine vinegar, shallots, tarragon, and other fresh herbs.

Can I use salted butter instead of unsalted in hollandaise? ›

Hollandaise Sauce Ingredients. Butter – Unsalted is best, but if salted butter is all you have on hand then leave out the extra salt. Cut it into small cubes so it melts quickly and evenly on the stove.

What is the thickening agent for hollandaise? ›

Hollandaise is an emulsified sauce in which egg yolks serve as both the emulsifier, and the thickening agent. The finale consistency of your sauce will be determined by how much fat is emulsified in and how much the egg yolks are cooked. The more you cook the egg yolks, the thicker your hollandaise will be.

What ingredient acts as the emulsifier in hollandaise? ›

The butter breaks into minute droplets, while the egg yolk acts as an emulsifier, helping to keep those droplets dispersed, as well as thickening the sauce. What you get is a creamy, smooth sauce with a rich texture and mild flavor, perfect for topping eggs, fish, or vegetables.

What to avoid in cooking hollandaise sauce? ›

Hollandaise should be held between 120F to 145F (49 to 63C) so it does not split or curdle. If the sauce is heated above 150F, the eggs can overcook, become grainy and the sauce can potentially split.

What is wrong with my hollandaise sauce? ›

Why Does Hollandaise Sauce Break? Over-heating or overcooking the egg yolks is one culprit. Next time, be sure to use a double boiler and heat the yolks gently to avoid overcooking them. The second cause is either adding too much butter or adding it too quickly.

Why do I feel sick after hollandaise sauce? ›

While there's risk in eating undercooked meat (rare burgers) and raw egg dishes (Caesar dressing), hollandaise is particularly vulnerable to foodborne illness because the egg yolks aren't fully cooked, and the sauce isn't served hot (eggs should be heated to at least 135 degrees).

What is a substitute for lemon in hollandaise sauce? ›

White wine vinegar provides an excellent alternative to lemon juice, but it's worth noting that other citrus options like orange, blood orange, or lime juice can also be used as substitutes. The beauty of these alternatives is that they can impart unique and intriguing flavor profiles to your sauce.

Should hollandaise taste of lemon? ›

What is Hollandaise Sauce? If you've never experienced the magic of hollandaise sauce, let me attempt to describe it to you. It's a very simple savory sauce made with butter, egg yolk, lemon, and salt. It has a smooth, velvety texture with just the right amount of bright lemon flavor to keep it from being too heavy.

What meat goes with hollandaise sauce? ›

Steak with Hollandaise

Meat lovers can appreciate the flavor, variety, and “oomph” a delicious sauce adds. Made without dairy, soy, or canola, our keto-friendly Hollandaise is perfect for dipping and dunking any cut of steak.

Does butter have to be clarified for hollandaise? ›

When making hollandaise, some chefs prefer to use clarified butter which is straight butter fat. In order to take advantage of the flavors in butter's milk solids and whey, some chefs prefer to use whole butter.

How hot should butter be for hollandaise? ›

Make sure the butter is between 130-140 degrees Fahrenheit (55-60 degrees Celsius). While constantly whisking, add the butter to the sabayon in a steady stream. Add enough butter until you achieve a somewhat thick consistency.

How to stop hollandaise from separating? ›

Add 1 tsp Dijon mustard to your bowl or blender before you add in the eggs. The mustard with stabilize your sauce and will prevent it from separating. If you notice your hollandaise is too thick while whisking or blending, add 1 tbsp of hot water before you sauce has a chance to separate.

What are the main ingredients of hollandaise? ›

Ingredients
  • 125g butter.
  • 2 egg yolks.
  • ½ tsp white wine vinegar or tarragon vinegar.
  • squeeze of lemon juice.
  • pinch of cayenne pepper.

What are three derivatives of hollandaise sauce? ›

Some of the Hollandaise sauce derivatives are:
  • Maltaise – Hollandaise, juice, and zest of blood orange (late-season fruit is best).
  • Mousseline – Hollandaise, whipped cream.
  • Béarnaise – Tarragon, white wine, and vinegar reduction, fresh chervil, and tarragon.
  • Foyot – Béarnaise, reduced Espagnole, and brandy.

What is the structure of hollandaise sauce? ›

The classical ingredients of hollandaise sauce are egg yolks, melted (often clarified) butter, mixture of water and wine vinegar and occasionally a drop of lemon juice. Structurally it is both an emulsion and a foam. As with all great gastronomic inventions, the history and the inventor of hollandaise sauce is unknown.

What is the science of hollandaise sauce? ›

In the Hollandaise sauce, egg proteins should not coagulate. Therefore, temperature control is crucial. As a rule of thumb, it is good to stay below 61 ˚C, the temperature at which the egg proteins start coagulating. An insufficient amount of water brings the hydrophobic and hydrophilic phase to separate.

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