Hollandaise Sauce

Not just for Eggs Benedict, Hollandaise sauce is delicious drizzled over many seafood and vegetable dishes including salmon and asparagus. Try making it in the microwave, on the stovetop, or even in the blender.

Prep Time:
5 min
Cook Time:
3 min


Nutrition Facts
  • 3 egg yolks
  • 1 tbsp (15 mL) lemon juice
  • Pinch cayenne pepper or dry mustard
  • Pinch salt
  • 1/2 cup (125 mL) butter, melted


  1. Whisk egg yolks in glass or stainless steel bowl until frothy. Whisk in lemon juice, cayenne pepper and salt. 

  2. Set bowl over saucepan containing about 1-1/2 inches (4 cm) simmering water (bottom of bowl should not touch water). Heat, whisking constantly, until egg mixture turns pale yellow, thickens slightly and increases in volume. Remove from heat. Slowly whisk in melted butter until sauce is smooth and thickened.

  3. Serve warm. Makes approximately 3/4 cup (175 mL).


Microwave Method: Whisk egg yolks, lemon juice, cayenne pepper 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.

Blender Method: Process egg yolks, lemon juice, cayenne pepper and salt in blender just until smooth. With blender running, slowly add melted butter, processing until thickened and fluffy.

Curdling may occur due to overbeating or adding butter too quickly. To rescue a curdled sauce, try one of the following:

Hollandaise Sauce may be frozen. To use, thaw in refrigerator. Warm in a double boiler over hot (not boiling) water, stirring constantly. If sauce should separate, use procedure outlined above.