Easy Hollandaise Sauce Recipe

Nothing hits the spot quite like a side of hollandaise sauce. Hollandaise originated in France in the 17th century under the name Sauce Isigne, according to Fork + Plate. It's gone on to become one of the foundational mother sauces of the country's cuisine, and the rest is history. If you've ordered eggs Benedict before, then you've likely had this amazingly flavorful sauce.

Recipe developer Ting Dalton of Cook Simply came up with this delicious version that goes great with everything from breakfast foods to veggies. "I love hollandaise as it really elevates simple ingredients — and tastes divine," Dalton says. "It's one of those recipes people are wary of trying themselves as they think it's really difficult, but this recipe is super easy, and you can treat yourself to it at home." We love the sound of an easy recipe!

For this recipe, you'll need to get unsalted butter, egg yolks, lemon juice, salt, cayenne pepper, and Dijon mustard. So few ingredients, so much flavor and richness.

Dijon mustard isn't an ingredient in many hollandaise recipes, but it does serve an important role here. "Just a tiny teaspoon really lifts the flavor of the hollandaise, adding a tangy sharpness with a little kick," Dalton says. Mustard also makes a great emulsifier, which will help keep the sauce smooth and uniform.

Grab a small saucepan and place it on your burner. Add the butter and turn the heat to low. Continue cooking until the butter melts, which shouldn't take more than a few minutes. Be sure to keep the butter hot before you use it, as the heat will help with the all-important emulsification process. 

Add the egg yolks, lemon juice, salt, cayenne pepper, and Dijon mustard to a blender. Turn the blender on and mix the ingredients for about 5 to 10 seconds, ensuring that all the ingredients are combined well.

Keep the blender on and slowly pour in the hot melted butter into the rest of the contents in the blender. "[The butter] cannot be cool, or this recipe will not work, and the sauce will go lumpy," Dalton warns. Once you've added all the butter, you can turn off the blender.

Now, the hollandaise sauce is officially done. The consistency should be silky, smooth, and a little runny. It shouldn't be thick like a mayonnaise. Taste before serving, and if you need, you can add a little more lemon juice or salt.

The last step is the best, because it means you get to enjoy the fruits of your labor. This sauce goes well with so much. "I love Hollandaise; it's such a wonderful accompaniment to my favorite breakfast and brunch dishes and makes them extra special, indulgent, and rich," Dalton says. The sauce is wonderful over poached eggs or on top of a toasted muffin with ham or smoked salmon. You could also drizzle the sauce over your veggies; asparagus and hollandaise is an especially common pairing.

"This is best served warm, but you can keep it in the fridge for up to 3 days and gently reheat it on the stovetop on a low heat and stir, as you don't want the egg to cook and go lumpy," Dalton says.