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This fool-proof Hollandaise sauce recipe is rich and creamy with some lemony zing.

Hollandaise Sauce

One of Auguste Escoffier's five French “mother” sauces, Hollandaise sauce can be tricky to make. My fool-proof version is made with a hand blender and includes a stabilizer to ensure it doesn't break.
Course Condiments & Pickles
Cuisine French
Level Intermediate
Main Ingredient Dairy, Egg
Diet Gluten-Free, Low Sugar, Low-Carb
Prep Time 5 minutes
Servings 8 servings
Calories 98 kcal


  • 85 grams cultured unsalted butter (6 tablespoons)
  • 3 egg yolks (pasteurized, see note below)
  • 1/16 teaspoon xantham gum (small pinch)
  • 1/4 cup boiling water
  • 2 teaspoons Meyer lemon juice (to taste)
  • 1/4 teaspoon salt


  1. Put the butter in a microwave-safe bowl and microwave on low power (~500 watts) until the butter is mostly, but not completely melted. Whatever you do, do not let it boil.
    To make the Hollandaise Sauce, melt the butter.
  2. Add the egg yolks and xantham gum to the butter and use a hand blender or whisk to emulsify the two together. Make sure the mixture is fully combined, and there is no butter separated out from the mixture.
    Emulsify the melted butter with egg yolks and some xantham gum to stabilize the Hollandaise Sauce.
  3. Slowly pour the boiling water into the egg yolk mixture while whisking or blending.
    Blend in some boiling water into your Hollandaise Sauce.
  4. Add the lemon juice and salt and whisk to combine. Adjust seasoning to taste. I like adding a bit of lemon zest or some chopped herbs here.
    Season the hollandaise sauce with salt, lemon juice and lemon zest.
  5. Keep the hollandaise sauce warm in a double boiler until you are ready to use it.
    Keep your Hollandaise Sauce warm in a double boiler.
  6. You can get rid of the air bubbles in the sauce by smacking the bottom of the container on the palm of your hand. 

    Get the air bubbles out of your Hollandaise Sauce by tapping the bottom of the bowl with your hand.
  7. If you stabilized your Hollandaise sauce with xantham gum, you can store it for up to a week in the fridge and reheat it in a double boiler.


Note: Although you add boiling water to the egg mixture, the mixture will not be fully cooked, which is why I recommend using pasteurized eggs for this recipe.

Nutrition Facts
Hollandaise Sauce
Amount Per Serving
Calories 98 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Cholesterol 96mg32%
Sodium 77mg3%
Potassium 7mg0%
Protein 1g2%
Vitamin A 365IU7%
Vitamin C 0.5mg1%
Calcium 11mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.