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How to Make a Fast and Easy Hollandaise Sauce

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Hollandaise Sauce

Hollandaise Sauce

How to Make an Easy Hollandaise Sauce

Hollandaise sauce tastes decadent and delightful, and many people find it daunting to make it themselves. The traditional sauce is simple but takes a long time to make and requires fine-tuning. The beauty of this recipe is that you only need a few ingredients to easily whip the whole thing together!


  • 10 grams butter
  • 35 millilitres white wine vinegar
  • 3 egg yolks
  • 35 millilitres water
  • 1/4 tsp ground white pepper
  • 1/2 small lemon


  1. Place the butter and vinegar into a wide pan and bring it to a boil.
  2. Add the egg yolks, water, and pepper in a blender. Blend the mixture for 15–20 seconds until everything is combined.
  3. After the butter and vinegar boil for 2–3 minutes, quickly pour the mixture into a heatproof jug. Set the pan off of the heat to the side.
  4. Turn the blender on again and slowly pour the contents of the jug into the egg mixture. Make sure you do this slowly to prevent the egg from scrambling when the hot liquid hits.
  5. Immediately pour the hollandaise sauce back into the pan and let it sit (no heat turned on) for 4–5 minutes. Stir the contents a few times while the sauce thickens.
  6. Squeeze the lemon juice into the sauce. Taste the final result and add additional seasonings to make it the way you want.
  7. Keep the hollandaise sauce warm until you use it. If you need to keep it warm for an extended period of time, pour the sauce into a food flask to keep warm for up to 3–4 hours. I use a wide-mouth flask so it's easy to pour the sauce in and get it out.

Why Should I Try This Sauce?

Cooking from scratch is becoming a popular lifestyle choice, but some of the most fabulous foods we love take far too long to easily create. I always try to find ways to cook great food with the least amount of fuss, mess and time.

My cooking goal is to be able to enjoy food when I want, not after I've toiled making it for hours! Not everything can be made ahead, frozen, and ready for use. Sometimes, it's nice to have some quick dishes that are sure to impress under your belt! I love this hollandaise sauce because it's versatile and delicious. My favorite ways to serve it are:

  • Poured over some freshly cooked asparagus.
  • Poured over a muffin and egg as Eggs Benedict. In fact, it's believed that McDonald's egg McMuffin was inspired by eggs benedict!
  • Smoked salmon eggs benedict.

A friend of mine taught me this recipe. She worked in a seaside hotel kitchen a few years back, and she used to use the kitchen leftovers and whip up great sauces which we'd take to the beach for an afternoon picnic. I hope you enjoy making and eating this sauce!


thaninja from America on October 20, 2009:

mayo / mustard / lemon juice. That's what I use in a pinch.

Simon Cook from NJ, USA on October 20, 2009:

Ooooh! I just had a store bought packages one last night over fish! This sounds so easy and is fresh - must try it thanks!

Derek James from South Wales on October 20, 2009:

I've always been too nervous to try this sauce, but I've got to try it. cheers

Hello, hello, from London, UK on October 20, 2009:

This is really great and I agree with you with cooking fast but tasty. I think the fewer ingredient the better it taste because if you take many, each ingredient has its strong taste and overshadows the others, so to speak. Thank you for your hub.

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