Side view of hollandaise sauce in a brown ramekin with parsley scattered on the side
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Easy Hollandaise Sauce

Course Breakfast
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 4 Servings
Author Jessica


  • 2 egg yolks
  • 2/3 cup Salted Butter melted and hot
  • 1 1/2 Tablespoons Lemon Juice
  • Pinch of Salt
  • Dash cayenne pepper


Pick your preferred method from above. I get the best results using an immersion blender and a large glass ramekin.

  • In a ramekin or blender add egg yolks, lemon juice, salt, and cayenne pepper. Pulse blender once to just break up the egg yolks and slightly combine.
  • Melt the butter. The butter needs to be HOT, this is what cooks and emulsifies the egg yolks. Melt butter in a microwave or on the stove just until the butter starts to bubble, make sure the butter doesn’t burn or brown! The butter will need to be put into a container with a good pouring spout. You need to have absolute control over the pouring speed of the butter.
  • Immediately after the butter is melted, and hot, turn on the blender on a low speed. Slowly trickle the hot butter into the egg yolk mixture. Once all of the butter is added continue blending for 20-30 seconds. Turn the blender off, the hollandaise sauce should be silky smooth and thick.
  • If the sauce has separated, that means the butter was added too quickly and the oil has not combined with the yolks. If this happens discard sauce and start over.
  • Serve immediately.


* For this recipe, you will need an immersion blender or a standard countertop blender with a narrow shallow base, or flat blade. (See above)
* Make ahead- If you make this sauce ahead of time. Wrap container with plastic wrap and refrigerate. Refrigerating the sauce will make it stiff and it will need to be carefully reheated. When you are ready to use the sauce, heat in the microwave for 15-30 seconds, checking every 10 seconds, until the sauce is creamy and silky again. Sauce will last in the fridge for 1 day.