Hollandaise Sauce
Recipe by Chef Heidi Fink
Heidi Fink

Hollandaise Sauce

  • Prep time 5 mins
  • Cook time 5 mins
  • Ready in 10 mins
  • Yield 160 ml

Not just for Eggs Benedict, Hollandaise sauce is delicious drizzled over many seafood and vegetable dishes including salmon, spinach, and asparagus. It is traditionally made on the stove, but can also be made in the microwave or in the blender.



  1. Whisk egg yolks in a medium stainless steel bowl until frothy. Whisk in lemon juice and keep whisking until the mixture is foamy and light. Place the melted butter in a cup with a spout, like a glass measuring cup.
  2. Set the bowl over a saucepan containing about 1-½ inches of barely simmering water (make sure the bottom of bowl does not touch water and make sure the water doesn’t fully simmer or boil).
  3. Continue to whisk the eggs rapidly. Slowly drizzle in the melted butter and continue to whisk until the egg mixture turns pale yellow, doubles in volume, and thickens to the consistency of heavy cream.
  4. Remove from heat, whisk in salt. Cover and place in a tepid-to-warm spot until ready to use for the eggs benedict, for no more than 1 hour. (If the sauce is kept too hot, it will split; if kept too cold, it will harden; if the sauce is kept for too long, it can breed bacteria). If the sauce gets too thick, whisk in a few drops of cool water before serving.
  5. Microwave Method: Whisk egg yolks, lemon juice, and salt in 4-cup (1 L) glass measuring cup until blended. Slowly whisk in melted butter. Microwave on Medium (50% power) until sauce thickens, 45 seconds to 1 minute. Whisk after 30 seconds and at end of cooking to produce a smooth sauce.
  6. Blender Method: Process egg yolks, lemon juice, and salt in blender just until smooth. With blender running, slowly add melted butter, processing until thickened and fluffy.
  7. Splitting/curdling: Curdling may occur due to the double boiler getting to hot or adding the melted butter too quickly. To rescue a curdled sauce, try this: Whisk another egg yolk in a medium bowl. Gradually whisk the broken hollandaise sauce into the new yolk, whisking until the sauce becomes smooth.





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