How to Make Perfect (& Easy) Hollandaise Sauce


The richness of a perfect Hollandaise sauce can elevate a dish from tasty to amazing. The method given here makes it simple and virtually fool-proof.



My husband loves Eggs Benedict. If the option shows up on a breakfast menu? That’s almost always what he’ll pick. He also loves the rich, buttery sauce over steak or certain seafood dishes.


Honestly, I was always a bit intimidated by the process of making Hollandaise sauce. There’s lots of whisking over a double-boiler involved and, honestly, that just makes me nervous.


After a bit of research, however, I stumbled upon this method of making Hollandaise and I’ve never looked back!


Perfect (& Easy) Hollandaise Sauce



  • 4 egg yolks
  • 3 tablespoons fresh lemon juice
  • a pinch of cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon Worcestershire sauce
  • 1 tablespoon warm water
  • 1 cup (2 sticks) butter, melted, in a container with a pour spout




1. Place all ingredients except butter into a blender. Whir for just a moment on low to combine.


2. Remove the center of your blender top to give you room to pour. If you have it, placing a small funnel in this opening with make the process even simpler.


3. Start the blender on low and, very slowly, stream the melted butter in through the top. Just keep pouring slowly and steadily and you’ll see the sauce emulsify into a thick, rich Hollandaise. Enjoy over poached eggs or a great steak.


* If the sauce seems too thick, additional water can be added, a teaspoon at a time.


** The sauce will be warm if you’ve used warm butter and can be used right away. If needed, it can be reheated or kept warm in a small sauce pan over VERY low heat.

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3 comments to How to Make Perfect (& Easy) Hollandaise Sauce

  • Kylie

    I’m sorry if this is a dumb questions, but though I love Hollandaise sauce, I’ve never made it at home. Do you cook it at all? Or just eat it with raw egg yokes, because I’m thinking of salmonella … Please answer because I’m very excited to try this recipe.

    • Hi Kylie, The Hollandaise is never truly “cooked”, but the yolks are warmed and tempered by the melted butter. Yolks are generally considered safe to eat when prepared in this manner (consider how little yolks are cooked in over-easy and -medium eggs), so I don’t worry about it. If you’re still concerned, you could always use pasteurized eggs from the grocery store or pastured eggs from a trusted farmer. Hope that helps!

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