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Plate of aspargus with hollandaise sauce poured over

Hollandaise Sauce

Amanda Wren-Grimwood
Classic French Hollandaise sauce of eggs, butter and lemon juice made fuss free in the blender or by the traditional method.
5 from 11 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer, Breakfast
Cuisine French
Servings 2
Calories 976 kcal


  • 2 egg yolks
  • 120 g melted butter
  • 1 dessert spoon white wine vinegar or lemon juice
  • lemon juice to taste
  • seasoning


  • Traditional Method: Whisk 2 egg yolks in a heatproof bowl with  1 dessertspoon of white wine vinegar. 
  • Set the bowl over a saucepan of just simmering water. Make sure that the water does not touch the bowl. Whisk the mixture over the heat for 2-3 minutes until pale and thick. 
  • Melt the butter in a pan and gradually whisk in to the egg mixture a little at a time. If the mixture is too thick add a little lemon juice until you find the right consistency. 
  • Season to taste.
  • Blender Method: Put the eggs and vinegar into a blender and combine on a medium speed. 
  • Melt the butter then add in a steady stream with the blender on. 
  • Add lemon juice and season to taste as before.


Calories: 976kcalCarbohydrates: 1gProtein: 6gFat: 106gSaturated Fat: 65gCholesterol: 648mgSodium: 874mgPotassium: 39mgSugar: 0gVitamin A: 3520IUCalcium: 75mgIron: 1mg
Keyword Hollandaise
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