Hollandaise Sauce Recipe
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$0.72 RECIPE / $0.36 SERVING

When I asked my Facebook fans what recipes they’ve been afraid to try, the hollandaise sauce was a popular response.

I’m here to inform you that it’s a whole lot easier than you think! With just a sauce pot and a whisk, you can make a rich, creamy, lemony hollandaise sauce in just a few minutes.

As a result, you can have this decadent sauce whenever you want without breaking a sweat. Allow me to demonstrate how it’s done.


Hollandaise Sauce
Food: Hollandaise Sauce
Source: Tori Avey

Let me try to communicate the enchantment of hollandaise sauce to you if you’ve never had the pleasure. Butter, egg yolk, lemon, and salt are used to make a simple flavorful sauce.

It has a silky smooth texture with just enough fresh lemon taste to keep it from becoming overpowering. This is the gorgeous yellow sauce that is drizzled over the top of Eggs Benedict if you’ve ever tasted it. But it’s not just for Eggs Benedict…


As previously said, hollandaise sauce is frequently served over poached eggs, such as in Eggs Benedict, but it’s also delicious when served over steamed or roasted veggies like asparagus, potatoes, or broccoli.

Salmon, crab, and even steak will benefit from the buttery lemon flavor. Hollandaise sauce is almost entirely made of butter, and I think we can all agree that butter goes with just about anything!


You don’t need much Hollandaise sauce because it’s so rich.

Because reheating emulsified sauce leftovers can be challenging, I chose to make this a small batch recipe so you don’t have to worry about attempting to use up your leftovers.

The following recipe yields approximately 1/3 cup, or just enough for two people (about 3 Tbsp each).

It’s just as simple to double the recipe. Simply change the number in the “servings” box in the recipe below, and the component amounts will be adjusted automatically.

The process will be the same, but the sauce will take a few minutes longer to cook up while whisking.


Making homemade hollandaise sauce in minutes has never been easier. This luscious, creamy lemon butter sauce is simple to prepare.
Prep Time: 2 mins
Cook Time: 5 mins
Total Time: 7 mins
Servings: 2; 3 Tbsp each


  • 1 large egg, separated ($0.23)
  • 1 Tbsp. water ($0.00)
  • 1/2 Tbsp. lemon juice ($0.02)
  • 4 Tbsp. butter* ($0.44)
  • 1/8 tsp salt ($0.01)
  • 1/8 tsp cayenne pepper ($0.02)


  1. Separate the egg yolk and place it in a small saucepot. The whites can be used in another recipe.
  2. Whisk together the water and lemon juice in the pot with the yolk until smooth (no heat yet).
  3. Cut the butter into small pieces (approximately 14 Tbsp) and combine with the egg yolk, lemon, and water in a saucepot.
  4. Preheat the saucepan to medium-low. As the mixture warms, keep whisking. The butter will melt first, then the mixture will get foamy. Finally, the sauce will thicken as the egg yolk cooks. To achieve a light, silky sauce, make sure you whisk the entire time. Remove the pot from the heat once the sauce has thickened to the consistency of gravy.
  5. Season the sauce with salt and cayenne pepper before drizzling it over your favorite dish!


*I use salted butter, but if you don’t have any, simply season your sauce with a bit of salt.


  • Serving: 3 Tbsp
  • Calories: 238 kcal
  • Carbohydrates: 1 g
  • Protein: 3 g
  • Fat: 25 g
  • Sodium: 381 mg
  • Fiber: 1 g


Hollandaise Sauce
Food: Hollandaise Sauce
Source: Tori Avey
  1. Remove the yolk from one large egg and place it in a small saucepot (this is a 1 qt. saucepot)
  2. 1 tbsp water and 12 tbsp lemon juice are added to the egg yolk in the pot, and the yolk and lemon juice are whisked until smooth (do not heat the mixture at this point).
  3. 4 tbsp butter, cut into small pieces (about 14 tbsp). Combine the eggs, yolk, water, and lemon juice in a saucepan.
  4. Place the pot over medium-low heat and stir constantly until the butter melts.
  5. As the mixture heats up, continue to stir. You’ll notice it start to foam up…
  6. When the egg yolk starts to cook, it thickens the sauce to a gravy-like consistency. Throughout the process, make sure you’re whisking. Thickening the sauce should only take 3-5 minutes. Once the sauce has thickened, remove it from the heat.
  7. 1/8 teaspoon cayenne pepper and 1/8 teaspoon salt (or to taste).
  8. Your thick, delicious lemony sauce is now ready to devour! That’s what you did!

Drizzle that delectable sauce all over your favorite dishes!