For an even smoother sauce, use clarified butter. This removes the milk solids, which can sometimes cause the sauce to separate. If your sauce becomes too thick, whisk in a teaspoon of warm water at a time until it reaches the desired consistency. Don't overheat the sauce, or it will curdle. Low and slow is key! Try adding a dash of hot sauce for extra heat. Hollandaise is best when freshly made. While it can be kept warm for a short period, it's not ideal for making ahead of time.
Easy, Tangy Hollandaise Sauce
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PREP TIME5 mins
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COOK TIME10 mins
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TOTAL TIME15 mins
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SERVING4 People
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VIEWS84
Elevate your brunch game with this vibrant and incredibly easy hollandaise sauce! A tangy twist on the classic, it's infused with bright lemon notes and a subtle kick of cayenne, making it the perfect complement to eggs Benedict, roasted vegetables, or grilled salmon. Say goodbye to bland hollandaise forever!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol163 mg
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Protein2 g
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Saturated Fat15 g
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Sodium168 mg
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Sugar0 g
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Fat25 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 0 mins In a small, heavy-bottomed saucepan, combine 1/4 cup (1/2 stick) of the cubed cold butter, egg yolks, lemon juice, and water.
02 Step
Recipe View 5 mins Place the saucepan over very low heat. Cook, stirring constantly with a whisk, until the butter is melted and the mixture begins to thicken slightly. Be patient and keep the heat low to prevent the eggs from scrambling. (Approximately 5 minutes)
03 Step
Recipe View 5 mins Add the remaining 1/4 cup (1/2 stick) of cold butter. Continue to cook, stirring constantly, until the butter is completely melted and incorporated, and the sauce has thickened to your desired consistency. (Approximately 3-5 minutes)
04 Step
Recipe View 0 mins Remove the saucepan from the heat. Stir in cayenne pepper to taste. Add more lemon juice if needed to adjust the tanginess.
05 Step
Recipe View 0 mins Serve immediately. If not serving immediately, keep warm in a thermos or in a heatproof bowl set over a pan of barely simmering water (bain-marie), whisking occasionally to prevent a skin from forming.
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Rahul Armstrong
May 28, 2025This recipe is a game-changer! My hollandaise used to be so bland, but the extra lemon and cayenne really make it pop.
Dereck Schoen
Apr 29, 2025The key is definitely keeping the heat low. I almost ruined it by getting impatient, but it all worked out in the end.
Zack Greenholt
Apr 25, 2025I was intimidated to make hollandaise, but this recipe was so easy to follow. It came out perfectly the first time!
Meta Rutherford
Apr 3, 2025This recipe is now my go-to for eggs Benedict. Thank you for sharing!
Korey Kuphal
Jan 17, 2025I added a pinch of smoked paprika for a smoky twist – delicious!