How to make hollandaise sauce

10-minute gourmet: Try this quick-cook version and whip up the classic sauce for your eggs Benedict, roasted chicken or asparagus

Hollandaise sauce, eggs, Benedict

John Cullen

Lemony hollandaise

Fresh lemon juice makes this creamy sauce utterly mouth-watering.


1 cup unsalted butter, at room temperature 3 large egg yolks
2 tbsp lemon juice, about 1/2 large lemon 1 tbsp hot water
1/2 tsp salt


1. Melt butter in a small pan over high. While waiting for butter to melt, place yolks, lemon juice, hot water and salt in a blender. Whirl for 1 min.

2. Skim off and discard foam from melted butter. While blender is whirling, slowly pour butter through hole in lid. Whirl until thickened, about 3 min. Serve immediately, or pour into an oven-proof bowl and keep warm in a 200F oven for up to 15 min. Whisk just before serving.

Makes 1 1/3 cups

Per tbsp: 85 calories, 1 g protein, 9 g fat, 56 mg sodium.


Switch it up

Smoky: Add 1/2 tsp smoked paprika to hollandaise during last 30 sec of whirling. Spread in a sandwich instead of mayonnaise.

Italian: Add 1/4 cup of chopped sun-dried tomatoes to hollandaise during last 30 sec of whirling. Stir in 1 tbsp of chopped fresh basil just before serving. Serve over poached eggs.

Maltaise: Instead of lemon juice, use freshly squeezed orange juice. After sauce thickens, stir in 1/2 tsp orange zest. Serve with blanched asparagus.

Spicy fusion: Add 1 tbsp wasabi paste during last 30 sec of whirling. Serve with sweet potato fries.

Dill and caper: Stir in 1 tbsp each of chopped capers and dill just before serving. Pour over baked fish.


Two delicious dishes with hollandaise

Gluten-free cheese soufflé: Preheat oven to 375F and lightly grease 6 small ramekins. Follow classic hollandaise recipe, adding 3/4 cup grated Parmesan to melted butter after skimming off the foam. While whirling hollandaise, beat 3 egg whites with an electric mixer on high until stiff peaks form, about 2 to 3 min. Stir 1/4 of egg whites into hollandaise to lighten mixture. Fold in remaining egg whites carefully. Do not over mix. Spoon 2/3 cup of mixture into each ramekin. Bake in oven until golden and puffed up, 10 min. Serve immediately.

Creamy shrimp gratin: Preheat oven to 350F. Place raw medium tail-on shrimp in a single layer in a shallow gratin dish. Drizzle with smoky hollandaise. Bake, uncovered, until top is lightly golden, about 12 to 15 min.