If you have ever thought 3 ingredient hollandaise sauce was complicated, this recipe is about to change your mind.
Traditional hollandaise can feel intimidating, but this easy 3 ingredient version keeps things simple while still delivering that rich, silky, buttery flavor everyone loves.
Made with just egg yolks, butter, and fresh lemon juice, this homemade hollandaise sauce comes together in minutes and tastes incredible spooned over eggs Benedict, roasted asparagus, grilled salmon, or breakfast potatoes.
Why You’ll Love This Recipe
- Only 3 simple ingredients
- Rich and creamy texture
- Ready in under 10 minutes
- Perfect for brunch or dinner
- Easier than traditional hollandaise
This foolproof hollandaise sauce is one of those recipes that feels fancy without requiring a lot of work.
Then you simply drizzle it on top of those perfectly poached eggs for the perfect brunch.
Here is this easy peasy recipe that you can make over and over again for your family. Hollandaise sounds like it is super fancy and hard to make, but honestly — it takes mere minutes to do.
What Is Hollandaise Sauce?
Hollandaise sauce is a classic French sauce made by emulsifying egg yolks and butter with a touch of acid, usually lemon juice. The result is a smooth, velvety sauce that is rich, tangy, and buttery.
It is one of the five “mother sauces” in French cooking and is most famously served over Eggs Benedict.
Ingredients You’ll Need to make 3 ingredient hollandaise sauce
Egg Yolks
The egg yolks help create the creamy base and give the sauce its rich texture.
Butter
Use real butter for the best flavor. Melted butter slowly whisked into the yolks creates the silky consistency hollandaise is known for.
Lemon Juice
Fresh lemon juice brightens the sauce and balances the richness of the butter.
How to Make 3 Ingredient Hollandaise Sauce
Step 1: Melt the Butter
Melt the butter in a small saucepan over low heat. Set aside and keep warm.
Step 2: Whisk the Egg Yolks
In a heat-safe bowl, whisk the egg yolks and lemon juice together until smooth.
Step 3: Create a Double Boiler
Place the bowl over a saucepan with simmering water. Make sure the bottom of the bowl does not touch the water.
Step 4: Slowly Add the Butter
While whisking constantly, slowly drizzle the melted butter into the egg yolk mixture. Continue whisking until the sauce thickens and becomes creamy.
Step 5: Serve Immediately
Remove from heat and serve warm.
Tips for the Best Hollandaise Sauce
- Whisk constantly to prevent the eggs from scrambling. You can do this in a Ninja blender. It does an amazing job whisking.
- Add the butter slowly for the smoothest texture.
- Use fresh lemon juice for the best flavor.
- Serve immediately for the creamiest consistency.
What to Serve With Hollandaise Sauce
This easy hollandaise sauce pairs perfectly with:
- Eggs Benedict
- Roasted asparagus
- Steamed broccoli
- Crab cakes
- Salmon
- Breakfast potatoes
- Poached eggs
Can You Reheat Hollandaise Sauce?
Hollandaise sauce is best served fresh, but you can gently reheat it over low heat while whisking continuously. Avoid overheating or the sauce may separate.
Frequently Asked Questions
Why did my hollandaise sauce break?
Usually this happens if the butter is added too quickly or the heat gets too high.
Can I make hollandaise sauce in a blender?
Yes! A blender method works great for quick hollandaise.
Is 3 ingredient hollandaise sauce gluten free?
Yes, this recipe is naturally gluten free.
Check out these other brunch recipes
3 Ingredient Hollandaise Sauce
This easy hollandaise sauce is perfect for poached eggs and more.
Ingredients
- 2 sticks Butter
- 3 whole Eggs, Separated
- 1 whole, juice Of Lemon
- Cayenne Pepper To Taste
- Pinch salt
- Pinch of Pepper
Instructions
- In a small saucepan, melt 2 sticks of butter.
- Separate the eggs and place the yolks in a blender. Then you can discard the whites.
- Turn the blender on low to allow the yolks to combine, and then begin pouring the hot butter in a thin stream into the blender.
- The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Don't just pour it all in at once otherwise you will have cooked egg yolks. You are tempering the yolks at this point.
- After you pour in the last of the butter, then immediately begin squeezing lemon juice into the blender. You should use the juice of one lemon.
- Check the blender to make sure the sauce is not super thick. If it is and is not moving very well, add a little more juice and give it a stir, then blend again.
- Add in a generous shake of cayenne pepper. I promise it will not make it HOT!
- If the sauce is too thick, continue to blend while adding more lemon juice. Once you get it to the consistency you want, add a little pinch of salt and pepper.
- Taste then pour over your eggs benedict for the perfect brunch meal
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 332Total Fat: 33gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 174mgSodium: 324mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 4g
What is your favorite easy brunch idea?