Classic Hollandaise Sauce

Hollandaise Sauce

A rich, creamy hollandaise sauce makes the perfect accompaniment to so many dishes from a classic eggs benedict, an upscaled salmon eggs benedict to fish or roasted asparagus. It’s such a simple sauce to make as well and one that every home cook can easily master. Managing the temperature while making the hollandaise sauce is really the key.

Here’s how I make mine.

Hollandaise Sauce

Hollandaise sauce makes a classic, rich creamy sauce to pair with so many dishes from poached eggs to asparagus.
Prep Time3 mins
Cook Time10 mins
Total Time13 mins
Servings: 4
Author: Robyn Stone | Add a Pinch


  • 2 egg yolks
  • 2 teaspoons vinegar
  • 2 tablespoons cream
  • Salt
  • 1/4 teaspoon cayenne pepper optional
  • 6 tablespoons butter cut into 8 pieces


  • Add egg yolks, vinegar, and cream to a glass bowl.
  • Whisk until very well combined and have nearly doubled in volume.
  • Add salt and cayenne pepper.
  • Place glass bowl over a small saucepan with water.
  • Do not let the glass bowl touch the water.
  • Bring the water in the saucepan to a low simmer.
  • Beat sauce with wire whisk until contents reach the consistency of a thick cream.
  • Turn off heat and add butter to the sauce, whisking until creamy.
  • Pour into a serving container.

What are your favorite dishes to serve with hollandaise sauce?

5 comments on “Classic Hollandaise Sauce”

  1. I really should get over my fear of making Hollandaise sauce. I think it’s just a fear of sauces in general. Gah.
    Yours looks lovely. 🙂

  2. Just beautuful! I have never made one… would love to try yours!

  3. Hollandaise sauce. Eggs benedict. HEAVEN!

  4. What a sweet little cup.

    And that sauce looks just gorgeous!

  5. I have not had hollandaise in ages! This looks like the perfect recipe to change all that! Beautiful!

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