2 min read

Easy Hollandaise Sauce

Easy Hollandaise Sauce
Hollandaise sauce served with bacon and egg on toast.

Indulge in the velvety richness of homemade hollandaise sauce with this simple recipe. There's no whisking needed for this fail-proof recipe, and you'll be creating a luscious, tangy sauce that pairs flawlessly with poached eggs, asparagus, or delicate seafood dishes, in minutes.


Makes approximately 3/4 cup

  • 2 egg yolks, at room temperature
  • 1 teaspoon lemon juice (make sure it's not straight from the fridge)
  • 1 teaspoon room temperature water
  • Pinch of salt
  • 115g (3 1/2 oz) butter


  • Put yolks, lemon juice, water and salt into a small jug that snuggly fits a stick blender.
  • Melt the butter until it's completely melted and bubbling. If you have a thermometer it should reach 110 degrees Celsius (230 degrees Fahrenheit).
  • Start the stick blender, then slowly drizzle in the piping hot butter.
  • Use as soon as possible and within 2 hours. If you're not using it straight away, keep the sauce warm.

Serving Suggestions:

  • Eggs, obviously ;)
  • Salmon
  • Steak
  • Vegetables like broccoli, cauliflower, beans, asparagus, roasted potatoes


To make béarnaise sauce, use the same method, but instead of using lemon juice and water, use a tarragon vinegar reduction - the recipe for this is below.

Tarragon Vinegar Reduction


  • 1 1/2 tablespoons white wine
  • 1 1/2 tablespoon white wine vinegar
  • 6 black peppercorns
  • 1 small shallot, finely diced
  • 2 sprigs fresh tarragon, finely chopped


  • Combine all the ingredients in a small saucepan.
  • Simmer for about 2 minutes, then remove from the heat and leave to infuse for about 5 minutes.
  • Strain it (squeezing out as much liquid as possible). You should have about 1 tablespoon.
  • Use once cool.