Hollandaise Sauce

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Traditional Hollandaise sauce can be fiddly and difficult to make, especially if you do not own a double saucepan or have a cook top with inaccurate temperature gauges. This version made in a blender is foolproof and will work every time you make it.

The sauce is one of the five basic mother sauces in the French haute cuisine repertoire. Variations include – Sauce Mousseline, Herb Hollandaise, Mustard Hollandaise, and Maltaise Sauce.

Hollandaise Sauce

Traditional Hollandaise sauce can be fiddly and difficult to make, especially if you do not own a double saucepan or have a cook top with inaccurate temperature gauges. This version made in a blender is foolproof and will work every time you make it.
4.5 from 2 votes
Prep Time: 4 minutes
Cook Time: 10 minutes
Total Time: 14 minutes
Course: Sauces & Gravies
Cuisine: French, Netherlands
Servings: 1 serving
Calories: 1064kcal
Author: The Cook


  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 125 g butter, melted
  • 2 tablespoons cold water
  • salt, to taste
  • freshly ground black pepper, to taste


  • Place the egg yolks, lemon juice, water and pepper into a blender.
  • Blend for 20-30 seconds till light and creamy.
  • Melt the butter in the microwave and while the blender is running, gradually add the hot butter. Continue blending for 15-20 seconds after the last of the butter has been added.
  • Place the sauce into a saucepan and heat gently over low heat, stirring constantly until it thickens.
  • Add salt to taste.
  • Keep sauce warm until ready to use in a bowl over simmering water or place, covered, in the fridge until ready to use.
  • Sauce can be reheated by microwaving on high for 10 second intervals then removed and whisked until the desired thickness is achieved (usually 20-30 seconds total). If sauce separates on reheating allow to cool slightly to reduce the temperature and whisk continuously until it recombines.


  • Herb Hollandaise - 1 tablespoon chopped fresh herb of your choice, chose from dill, parsley, coriander, chives. Serve with steaks or other red meat.
  • Mustard Hollandaise - 2 tablespoon Dijon mustard. Serve with red or white meat.


Serving: 1serving | Calories: 1064kcal | Carbohydrates: 3g | Protein: 9g | Fat: 114g | Saturated Fat: 69g | Cholesterol: 822mg | Sodium: 957mg | Potassium: 55mg | Sugar: 0g | Vitamin A: 3860IU | Vitamin C: 5.8mg | Calcium: 96mg | Iron: 1.4mg
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Being a mother sauce, hollandaise sauce is the foundation for many derivatives created by adding or changing ingredients. The following is a non-exhaustive listing of such minor sauces.

  • The most common derivative is Sauce Béarnaise. It can be produced by replacing the acidifying agent (vinegar reduction or lemon juice) in a preparation with a strained reduction of vinegar, shallots, fresh chervil, fresh tarragon and (if to taste) crushed peppercorns. Alternatively, the flavourings may be added to a standard hollandaise. Béarnaise and its children are often used on steak or other “assertive” grilled meats and fish.
    • Sauce Choron is a variation of béarnaise without tarragon or chervil, plus added tomato purée.
    • Sauce Foyot (a.k.a. Valois) is béarnaise with meat glaze (Glace de Viande) added.
    • Sauce Colbert is Sauce Foyot with the addition of reduced white wine.
    • Sauce Café de Paris is béarnaise with curry powder added.
    • Sauce Paloise is a version of béarnaise with mint substituted for tarragon.
  • Sauce Bavaroise is hollandaise with added cream, horseradish, and thyme.
  • Sauce Crème Fleurette is hollandaise with crème fraîche added.
  • Sauce Dijon, also known as Sauce Moutarde or Sauce Girondine, is hollandaise with Dijon mustard.
  • Sauce Maltaise is hollandaise to which blanched orange zest and the juice of blood orange is added.
  • Sauce Mousseline, also known as Sauce Chantilly, is produced by folding whipped cream into hollandaise.
    • If reduced sherry is first folded into the whipped cream, the result is Sauce Divine.
    • Madame Benoît’s recipe for Mousseline uses whipped egg whites instead of whipped cream.
  • Sauce Noisette is a hollandaise variation made with browned butter (beurre noisette).[29]
  • Sauce Bearssoise is hollandaise to which lime juice and zest are added; named after John T. Bearss, who developed the Persian lime variety about 1895.
  • Sauce Texainne is hollandaise to which grapefruit juice and zest are added; named for the state of Texas and its famous grapefruit cultivars.

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Kristina Dilworth

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