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    How To Make Hollandaise Sauce: 3 Ways

    This post may contain affiliate links. Please read my affiliate disclosure.

    Jump to Recipe·Print Recipe

    Learn how to make hollandaise sauce using three different methods. This hollandaise sauce recipe is easy to make and deliciously creamy.

    A mason jar filled with hollandaise sauce and spoon resting inside.

    Oh. Em. Gee. Look at that sauce! I just can’t get enough of this decadent, creamy sauce. Hollandaise sauce completely elevates the dish it is drizzled on. For example, roasted asparagus are super yummy on their own but then drizzle on some hollandaise and my taste buds are singing!

    The arrival of asparagus season and Spring (which always puts me in a brunch mood) has had me dreaming of hollandaise sauce. I used to be completely intimidated by this sauce after horribly failing the first time I attempted it (it split and I cried!) Now I can easily put together this delicious sauce in a matter of minutes.

    Let me walk you through three different methods for making this sauce so that you can find your favourite one like I have. I will also provide you with a few tips so that you can also make a quick, no-fail hollandaise sauce to amp up your dishes.

    Alright, let’s get saucy……….

    Hollandaise sauce dripping off of a spoon into a mason jar filled with sauce.

    Hollandaise Sauce Ingredients

    You only need a few basic ingredients to make this decadent sauce:

    • Egg Yolks: Hollandaise sauce is basically an emulsion of egg yolks and butter so your eggs play an important role. Use quality eggs with rich yolks for amazing flavour and colour.
    • Butter: Since butter plays a big part in making this sauce so rich and luxurious, use a quality, unsalted butter.
    • Lemon Juice: Freshly squeezed lemon juice helps to cut the richness of the sauce and balance out the flavours.
    • Salt and Cayenne: Some Himalayan or sea salt and a pinch of cayenne to season and bring it all together.
    An overhead photo of ingredients needed for hollandaise sauce.

    Equipment Needed

    Depending on which method you choose, you will need the following equipment:

    Whisk, Bowl and Muscle Method: This traditional method just requires a basic whisk and bowl.

    Blender Method: As the name states, this method requires a blender. Any type of blender will work since you will only be using low speed. If you want a multi-purpose powerhouse though, I highly recommend this ONE.

    Immersion Blender Method: A personal favourite, this method requires an immersion blender and a container just slightly wider than the head of the immersion blender (like a wide-mouthed mason jar)

    Hollandaise sauce equipment for 3 different methods, blender, whisk and bowl, immersion blender and mason jar.

    How To Make Hollandaise Sauce

    Here are three different methods to make hollandaise sauce. I wonder what your favourite method will be?

    Whisk, Bowl and Muscle Method

    This is the traditional method and is the method for you if you want to feel like a superstar chef.

    Place the egg yolks, lemon juice, salt and cayenne in a large bowl and whisk away until pale. Melt butter over low heat (don’t want it too hot!) and slowly pour it into the bowl in a steady stream while whisking like crazy:)

    Blender Method

    This is a much easier method than the previous one since the blender does the work for you.

    Place the egg yolks, lemon juice, salt and cayenne in the blender and blend for 15-30 seconds until pale. Melt butter over low heat (don’t want it too hot!) and slowly drizzle into the blender while it is running on low speed.

    Immersion Blender Method

    This is my favorite method! It is so easy, never fails me and doesn’t require scraping sauce out of the blender or mad whisking skills.

    Place the egg yolks, lemon juice, salt and cayenne in a wide-mouthed mason jar (or container just slightly wider than the head of the immersion blender). Place the immersion blender into the jar and run for a few seconds to combine the ingredients. Melt butter over low heat (don’t want it too hot!) and slowly drizzle into the side of the jar while the immersion blender is running. As you are blending, lift the immersion blender up and down to blend everything through. Do not lift it too high out of the sauce though or your kitchen will be covered in hollandaise – ask me how I know:)

    Helpful Tips

    Make Sure Butter Is Not Too Hot

    Make sure your butter is not too hot and add it slowly!!! This was my downfall the first time I made hollandaise sauce. Melt your butter over low heat and then use it right away. If you have heated it up too much then take it off the heat and let it cool down a bit before continuing. Your sauce can split if the butter you are adding is too hot or if you add it too fast.

    How To Fix Broken Hollandaise Sauce

    If after all your best efforts, the sauce still breaks (butter separates from the sauce)…..Don’t worry – you can fix it! There are two ways to fix a broken sauce: 1) Whisk in a teaspoon or two of warm water or 2) Whisk another yolk in a separate bowl and slowly whisk in the broken sauce.

    How To Keep Hollandaise Sauce Warm

    My favourite way to keep the sauce warm is to use a small thermos. Fill it with some boiling water ahead of time to heat it up. Empty out the water and fill it with your sauce. This will keep it warm until you are ready for it. You can also keep it warm over a water bath but make sure that it doesn’t get too hot or it will separate (this is why I prefer the thermos method since it is worry free).

    Can You Reheat Hollandaise Sauce

    Hollandaise sauce is best served fresh. However, if you need to reheat, it is best to do so within one day of preparing it to avoid spoilage issues. When I have leftovers, my favourite way to reheat is to put a glass jar containing the hollandaise sauce into a pot of water (water level to the halfway point of the jar). I heat up over a low temperature since low and slow will prevent the sauce from separating. Once it starts to soften, I stir the sauce in the jar vigorously with a spoon until I reach the perfect consistency.

    What Foods Go Well With Hollandaise Sauce

    This creamy, rich sauce amps up so many dishes. Some of my favourites are:

    • Eggs Benedict: This is the obvious choice of course! Check out this amazing Rosti Eggs Benedict.
    • Egg Dishes: Delicious over poached eggs, fried eggs, breakfast hash
    • Asparagus or Broccoli or Cauliflower: Roasted or steamed.
    • Fish: Especially delicious over salmon!
    • Potatoes: Steamed baby potatoes, rosti, fries, etc.
    • Chicken Breasts: Can make a basic chicken dinner super special!
    Steamed asparagus with hollandaise sauce on a white plate.
    Rosti with poached egg, hollandaise sauce, bacon bits and chives on a white plate.
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    How To Make Hollandaise Sauce: 3 Ways

    ★★★★★ 5 from 1 reviews
    • Author: Vanessa | Maple + Mango
    • Prep Time: 5 min
    • Total Time: 5 min
    • Yield: 1 1/4 cup (300 ml) 1x
    • Category: Sauce
    • Method: Blend
    • Cuisine: American
    Print Recipe
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    Description

    Learn how to make hollandaise sauce using three different methods.   This hollandaise sauce recipe is easy to make and deliciously creamy.  The perfect addition to egg dishes, roasted veggies or fish!


    Ingredients

    Scale
    • 3 egg yolks
    • 1 tablespoon fresh lemon juice
    • 1/2 teaspoon Himalayan or sea salt
    • pinch of cayenne
    • 1 cup (227 g) unsalted butter

    Instructions

    • Here are the instructions for three different methods – Pick your favourite!

    Whisk, Bowl and Muscle Method:

    • Place the egg yolks, lemon juice, salt and cayenne in a large bowl with a rolled up towel beneath it to hold it in place while whisking.  Whisk together until pale.
    • Melt butter in a small pot over low heat (make sure it is not too hot).
    • Slowly pour the butter into the bowl in a steady stream while whisking vigorously.  Add a little water if too thick.  Adjust seasoning to taste.
    • Serve immediately.

    Blender Method:

    • Place the egg yolks, lemon juice, salt and cayenne in the blender and blend for about 15-30 seconds or until pale.
    • Melt butter in a small pot over low heat (make sure it is not too hot).
    • Set the blender to low speed and slowly drizzle in the melted butter.  Add a little warm water if too thick and adjust seasonings if needed (pulse to combine).
    • Serve immediately.

    Immersion Blender Method:

    • Place the egg yolks, lemon juice, salt and cayenne in a wide mouthed mason jar or the container that came with your immersion blender (the container should just be slightly wider than the head of the immersion blender).  
    • Place the immersion blender into the jar and start running for a few seconds to combine the ingredients.
    • Melt butter in a small pot over low heat (make sure it is not too hot).
    • Slowly pour the melted butter into the side of the jar while the immersion blender is running.  As you are blending, slightly lift the immersion blender up and down to blend everything through (do not lift too high out of the sauce or you will make a mess!)
    • The sauce should be thick and creamy.  Add in a little warm water if too thick and adjust seasonings if needed.
    • Serve immediately.

    Notes

    • Make sure your butter is not too hot and add it slowly to prevent your sauce from breaking.  
    • See the Hollandaise Sauce Helpful Tips section to find out how to fix a broken sauce and how to keep it warm.
    • My personal favourite method is the immersion blender method.  Easy, minimal cleanup and has never failed me.  I use this immersion blender and a wide-mouthed mason jar.

    Keywords: hollandaise sauce, how to make hollandaise sauce

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    Mason jar filled with hollandaise sauce and a spoon sitting inside and text overlay "How To Make Hollandaise Sauce 3 ways".
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    Reader Interactions

    Comments

    1. Alia

      July 01, 2020 at 7:42 am

      This is delicious! Has anyone made a half out quarter batch?

      ★★★★★

      Reply
      • Vanessa | Maple + Mango

        July 01, 2020 at 11:56 am

        Glad you enjoyed it! To cut the recipe down, I would recommend using the “Whisk, Bowl and Muscle” method. There probably wouldn’t be enough liquid for it to successfully work with the blender or immersion blender methods.

        Reply
    2. Roslia Santamaria

      May 16, 2019 at 10:31 pm

      This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂

      Reply

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