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Easy Hollandaise Sauce

★★★★★★★★★★
4.7 stars, average of 686 ratings

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Making Hollandaise sauce is one of the best ways to add healthy fats to your meals if you follow a low-carb diet. It’s versatile and goes well with everything from poached eggs to fish or roasted vegetables.

Unlike many other recipes that need special tools or techniques, my version keeps it simple—no thermometers or complicated steps. I’ve been making it this way for years, and it’s always smooth and creamy, without ever clumping.

Why This Recipe Is So Good

  • No Special Tools Needed: No thermometer or fancy equipment—just basic kitchen items.
  • Blender Option Available: For an even simpler method, you can use a blender to make the sauce without worrying about clumps.
  • Customizable: Adjust the lemon juice for more or less tang, or swap mustard types for different flavor profiles, or add some sriracha for extra heat.
  • Versatile Pairing: Perfect for adding flavor and healthy fats to eggs, meat, fish, or cooked vegetables.
  • Naturally Low-carb and Gluten-Free: Ideal for those following keto, low-carb, or gluten-free diets.

Key Ingredients & Swaps

The key to this recipe is using simple ingredients and knowing when to swap them based on your preference.

  • Butter: The main fat source in this sauce, it creates a rich and smooth texture. You can swap it with ghee for a lactose-free option, duck fat or even extra virgin olive oil for a dairy-free option. Want extra flavor? Brown the butter before adding the the yolks!
  • Egg Yolks: The base of the sauce, providing a creamy consistency. Make sure they’re at room temperature to help the sauce come together smoothly. Chicken or duck eggs work great. If you use duck eggs, which are bigger, you may need to add a dash of water to thin it down.
  • Dijon Mustard: Adds a slight tang and bright yellow color. Feel free to substitute with regular or horseradish mustard, or make your own using this mustard recipe.
  • Lemon Juice: The acidity balances the richness of the sauce. Adjust the amount to suit your taste—use less for a milder flavor, or replace it with a splash of vinegar if you prefer.
  • Salt: Start with less. You can always add more to taste.
  • Water: A little water can be used to thin the sauce if it becomes too thick.
  • Sriracha (Optional): Add some sriracha for extra heat! Here's a homemade fermented sriracha recipe you may like.

Where to use leftover egg whites?

Don’t let those egg whites go to waste! Put them to good use by making Keto Buns or 90-Second Keto White Bread. Most of our keto bread recipes actually rely on egg whites, so you’ll have plenty of options to choose from. Looking for a treat instead? Try this Air Fryer Keto Vanilla Berry Pavlova or Air Fryer Keto Chocolate Pavlova!

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Two Easy Methods to Make Hollandaise Sauce

1. Classic Stovetop Method

This approach uses a water bath to gently cook the egg yolks without scrambling them. It's great if you prefer a hands-on method or if you’re only making a small batch. The key is to keep the heat low and keep stirring while gradually adding the melted butter. This technique creates a silky, creamy sauce with minimal tools needed.

2. Blender Method

If you have a blender, this method is even easier and less prone to clumping. It’s perfect if you’re making at least two servings. Simply blend the egg yolks, lemon juice, water, mustard, and seasonings together. Then, slowly stream in the melted butter while the blender is running until the sauce thickens. This method is quick, reliable, and doesn’t require constant stirring.

You can watch me make this Easy Blender Hollandaise Sauce step by step on YouTube!

Easy Hollandaise Sauce

Tips for Making the Perfect Hollandaise Sauce

To achieve the best results, keep these tips in mind:

  • Use Room Temperature Egg Yolks: Let the egg yolks come to room temperature before starting. This helps them emulsify smoothly with the warm butter, reducing the risk of clumping or curdling. The butter should be warm but not too hot, so it gently incorporates into the yolks.
  • Keep the Heat Low: When using the stovetop method, ensure the water bath is gently simmering, and the water should not touch the bottom of the bowl—only the steam should heat it. This helps cook the yolks slowly and evenly.
  • Add Butter Slowly: Whether using the blender or stovetop method, stream the melted butter in gradually to help the sauce emulsify properly.
  • Adjust Thickness with Water: If the sauce turns out too thick, stir in a little warm water to reach your desired consistency.
  • Fix Clumping with a Blender: If your sauce starts to clump, don’t panic! Just transfer it to a blender and pulse until smooth again.
  • Make It Mild or Tangy: Control the lemon juice to your taste—use less for a milder sauce or more if you like it tangy.

Storage Tips

Hollandaise sauce is best enjoyed fresh, but if you have leftovers, here’s how to store and reheat them:

Refrigeration: Store leftover Hollandaise sauce in an airtight container in the refrigerator for up to 2 days. Make sure it’s completely cooled before sealing the container.

Reheating: To reheat, place the sauce in a heatproof bowl over a pot of gently simmering water. Stir constantly to warm it up slowly without cooking the eggs. Avoid using high heat, as it can cause the sauce to clump or separate.

Blender Trick: If the sauce does separate or clump during reheating, just pulse it in a blender to regain its smooth consistency. If the sauce is too thick, add a dash of water.

Best Ways to Serve Hollandaise Sauce

This versatile sauce adds a rich, creamy finish to so many dishes. Whether you’re topping eggs for a classic brunch or elevating your favorite veggies, Hollandaise is a great way to add flavor and healthy fats to your meal. Here are some of my favorite ways to enjoy it:

Easy Hollandaise Sauce Easy Hollandaise Sauce Easy Hollandaise Sauce
Easy Hollandaise Sauce Easy Hollandaise Sauce Easy Hollandaise Sauce

Hands-on Overall

Serving size about 1/4 cup/ 60 ml

Allergy information for Easy Hollandaise Sauce

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Low FODMAP
Vegetarian

Nutritional values (per about 1/4 cup/ 60 ml)

Net carbs1.7 grams
Protein3 grams
Fat27.6 grams
Calories262 kcal
Calories from carbs 2%, protein 5%, fat 93%
Total carbs1.8 gramsFiber0.1 gramsSugars0.5 gramsSaturated fat16 gramsSodium312 mg(14% RDA)Magnesium4 mg(1% RDA)Potassium69 mg(3% EMR)

Ingredients (makes 1 serving, about 1/4 cup/ 60 ml)

  • 2 tbsp butter, ghee, duck fat or extra virgin olive oil (30 ml)
  • 1 large egg yolk
  • 1/4 tsp Dijon mustard
  • 1 tbsp fresh lemon juice (15 ml), or use less to taste
  • pinch salt or more to taste
  • dash of water if too thick

Instructions

  1. Make sure all the ingredients have reached room temperature. Separate the egg white from the egg yolk.
    Note: This recipe is easy to scale up. For a quick blender method, check the recipe tips above.
    Easy Hollandaise Sauce
  2. Slowly melt the butter (or ghee) in a water bath and keep it aside. It should be warm, not too hot. Easy Hollandaise Sauce
  3. Mix the egg yolk with lemon juice, Dijon mustard and salt. (I sometimes add 1 tablespoon of water (15 ml) in this step just to make the sauce less thick.) Easy Hollandaise Sauce
  4. Fill a medium sauce pan with about 1 cup (240 ml) of water and bring to a boil. Easy Hollandaise Sauce
  5. Keep on medium heat, place the bowl with the egg yolk mixture on top of the sauce pan and keep mixing. The water should not touch the bottom of the bowl. Keep mixing until it starts to thicken. Easy Hollandaise Sauce
  6. Slowly pour the melted butter into the mixture until thick and creamy. Keep stirring at all times to avoid clumping. If the Hollandaise is too thick, add a splash of water. If it clumps, place in a blender and pulse until smooth. Easy Hollandaise Sauce
  7. Serve immediately over poached eggs, steak or baked salmon.
    Easy Hollandaise Sauce
  8. If you only make it for yourself, prepare one serving at a time. Do not reheat the Hollandaise or it may clump. If you need to reheat it, use low heat and gently heat up while stirring. If it clumps, place in a blender and pulse until smooth and creamy. Easy Hollandaise Sauce

Easy Hollandaise Sauce
Step by Step

★★★★★★★★★★
4.7 stars, average of 686 ratings
Easy Hollandaise Sauce
This foolproof Hollandaise sauce recipe is quick and easy, using just a few simple ingredients. The perfect sauce to serve over steak, fish, or steamed veggies.
Hands on10m
Overall10m
Servings1
Calories262 kcal
Pin it

Ingredients

  • 2 tbsp butter, ghee, duck fat or extra virgin olive oil (30 ml)
  • 1 large egg yolk
  • 1/4 tsp Dijon mustard
  • 1 tbsp fresh lemon juice (15 ml), or use less to taste
  • pinch salt or more to taste
  • dash of water if too thick

Instructions

  1. Make sure all the ingredients have reached room temperature. Separate the egg white from the egg yolk.
    Note: This recipe is easy to scale up. For a quick blender method, check the recipe tips above.
  2. Slowly melt the butter (or ghee) in a water bath and keep it aside. It should be warm, not too hot.
  3. Mix the egg yolk with lemon juice, Dijon mustard and salt. (I sometimes add 1 tablespoon of water (15 ml) in this step just to make the sauce less thick.)
  4. Fill a medium sauce pan with about 1 cup (240 ml) of water and bring to a boil.
  5. Keep on medium heat, place the bowl with the egg yolk mixture on top of the sauce pan and keep mixing. The water should not touch the bottom of the bowl. Keep mixing until it starts to thicken.
  6. Slowly pour the melted butter into the mixture until thick and creamy. Keep stirring at all times to avoid clumping. If the Hollandaise is too thick, add a splash of water. If it clumps, place in a blender and pulse until smooth.
  7. Serve immediately over poached eggs, steak or baked salmon.
  8. If you only make it for yourself, prepare one serving at a time. Do not reheat the Hollandaise or it may clump. If you need to reheat it, use low heat and gently heat up while stirring. If it clumps, place in a blender and pulse until smooth and creamy.

Nutrition (per serving, about 1/4 cup/ 60 ml)

Calories262kcal
Net Carbs1.7g
Carbohydrates1.8g
Protein3g
Fat27.6g
Saturated Fat16g
Fiber0.1g
Sugar0.5g
Sodium312mg
Magnesium4mg
Potassium69mg

Detailed nutritional breakdown (per about 1/4 cup/ 60 ml)

Net carbsProteinFatCalories
Total per about 1/4 cup/ 60 ml
1.7 g3 g27.6 g262 kcal
Butter, unsalted, grass-fed
0 g0.2 g23 g204 kcal
Egg yolk, fresh
0.6 g2.7 g4.5 g55 kcal
Lemon (juice), fresh
1 g0.1 g0 g3 kcal
Dijon mustard
0 g0 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (48)

Great but it would be even better if you used more precise measurements. I'm from the UK and like the rest of the world apart from the US I think, a cup is a meaningless measurement. My cups are all different sizes. Why not just use grams or ml? Thanks, Jason

Thanks! I actually do add all the measurements in my recipes so this is just an error - I'll add it now 😊

Totally love, love, love your recipes Martina !!!

Thank you so much!!

Step #3 Mix the egg yolk with water, lemon juice, Dijon mustard, and salt.  What water are you referring to?

Well spotted! I'll clarify in a note. I sometimes use water to make the sauce less thick. You can use it in step 3 or in the final step. Just 1 tablespoon is enough.

Hi, Martina:  I am a newbie at keto but have been cooking for a long time.  Years ago a friend of mine showed me how to make blender hollandaise.  It has everything in your recipe but the mustard (although you could try adding it anyway) and the cooking.  Here it is:  whirl one egg and 1 Tblsp. of lemon juice in a blender with a hole in the lid until the egg is lemon colored.  While the blender is running, slowly pour in one stick of hot melted butter. This will cook the egg yolk.  The hollandaise will be perfect and the prep is simpler than cooking it.  I usually triple the recipe because my husband and kids eat the leftover sauce with spoons!
Hope this is helpful.  Thank you so much for your hard work on our behalf.  This is a tough diet for me and you have given me great info, creative food and hope.
Best wishes, Elaine

Thank you Elaine! You're so right! I've actually tried that a while ago and have been making it in a blender ever since. It is faster and foolproof (no curdling) 😊

It never thickened.... too much water? Or not enough stirring before adding butter? It never seemed like it was starting to thicken before adding butter

Hi Saskia, did it split? Mine always gets too thick and I actually thin it down with water. Maybe you didn't cook it for long enough? You should drizzle the melted butter in the egg mixture very slowly while stirring.

Can you add cooked spinach and if so would you add it at the end?

I would serve it over cooked spinach, salmon or eggs (not add it to the sauce). I hope this helps!

Way too much lemon juice. Ruined my Salmon dinner. Even 1 tsp may be too much.

I suppose that if you know you don't like lemon juice you should perhaps use it to taste? Just a thought before your dinner is "ruined"...

I don't think it's too much. This is how much I've always used in my hollandaise and it kind of reminds of complainers saying there is too little or too much salt or pepper 🤷🤷🤷

Didn't you taste it before putting it on your salmon? If not, why not??

Didn't hollandaise used to be hard to make?
This is fantastic and easy. Like velvet - Great on salmon & asparagus. My passion for cooking has been re-ignited with LCHF diet and awesome recipes like this - Wow!

Thank you for your kind words, I'm glad you like it!

WOW!  I have never made hollandaise sauce before.  I just made your wonderful recipe.  It came out perfect and delish.  Impeccable directions.  Thank you!  

I love your recipes. I'm new to Keri but the way you set your recipes put make them easy to understand. Thank you

My brother trained at the culinary institute of America. I guess he enjoys to add a splash of whatever white wine he has open. Just worth a thought 😉

This hollandaise sauce was easy and fantastic. Generous single serving. Caveat**it's lemony (but I love lemons) so you might want to cut back on the lemon and maybe add a tad more water and mustard for flavor. I recommend this and will make again in the future!

Thank you! I agree, it is quite tart so substituting it with some water might be better for those who prefer it mild. Thank you!

Could I cool this and use it for faux potato salad, using cauliflower?  It looks like a homemade dressing I used to make for that purpose.
Debbie

Hi Debbie, yes, that may work - I haven't tried it but let me know if you do 😊

Method was fool proof and sauce came out perfectly.  I kept it warm by placing my serving bowl over a dish of warm water. Worked perfectly

I love all your recipes. Do you have a Keto "English" style muffin recipe that can be used to make "Eggs Benedict"?

Thank you Hannah, you can try any of the bread recipes: Bread Recipes
or this one is English Muffin in a mug: Quick Keto McMuffins

it sounds yummy but can I make enough for a couple of days or is it 1 serving at a time?

Hollandaise sauce is best when it's freshly made and my fear is that it would curdle and the fat would separate. Ot's difficult to reheat without breaking the texture.

Just made this for the first time following your instructions. The sauce was a big success. Thanks for the foolproof method 😊

I'm glad you liked it!

I Love your website!! I am a newbie,, just started. Have been trying to keep track of all my totals. Have to do it old school, pen and paper. I don't have an Ipad to keep track. That would be wonderful. Ok, I was wondering in the total calorie for each item, is that where you put total energy? (I do keep track of fat, protein and net carbs) But I wanted to also make sure to keep my total calorie intake within my range. Could you help me?
Thanks

Thank you Jackie! Yes, what is stated as "energy" in "kcal" is the calories per meal (serving). Hope this helps.

Okay! That sauce was really good! Thank you.

That's great, glad you liked it! 😊

Pretty awesome! And I used the egg white in a smoothie 😊

I keep the egg whites to make my keto buns - you should try them 😊 Ultimate Keto Buns

It's wonderful recipe & delicious

Thank you!!

Just made this and it was awesome!  Came together quite easily and very fast since you are only making a small amount. I will be making this again very soon!

Thanks Kim, glad you liked it! 😊

I made this today: it was really smooth because I used a whisk and not a spatula! and great over fish 😊 but a bit too sour - can I reduce the lemon juice and add a bit more water?

Hi Audi, yes, you can definitely use more water instead. I like it with more lemon juice but water works too 😊

I love Hollandaise, more than mayo. ..steamed vegetables, fish, Benedict eggs-plus this sauce=so tasty!! Perfectly illustrated recipe, thanks Martina

Thank you Orijeta, me too! 😊

Can I use any other kind of oil? Will that work?

I've heard people using coconut oil but I'm not sure if that will work. Let me know if you try it 😊