Easy Hollandaise Sauce With 4 Variations

Asparagus with Hollandaise Sauce

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Prep: 5 mins
Cook: 1 mins
Total: 6 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
194 Calories
19g Fat
1g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 194
% Daily Value*
Total Fat 19g 25%
Saturated Fat 11g 54%
Cholesterol 191mg 64%
Sodium 157mg 7%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Protein 5g
Calcium 28mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When asparagus is fresh we like it simply slathered with melted, salty butter—delicious, it really is so good. However, a very close run second is a good buttery sauce. Sauces are wonderful and here in Britain and Ireland, we have endless lists of them, usually based on and around Hollandaise—the sauce which sadly has reduced many competent cooks to tears.

It really is not that difficult to make the sauce, just take your time and follow these instructions. If you are not too strict about using machines, Hollandaise can be achieved with near-perfect results in a food processor which makes making it somewhat easy. So no excuses then.

It is worth persevering in making a hollandaise as it is the base for a wealth of other sauce, most, including Hollandaise work so well with more than asparagus. A good steak tastes so good with a splash of hollandaise on it.


  • 3 large free-range egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon cold water
  • 1/4 teaspoon salt
  • 4oz./115g melted unsalted butter

Steps to Make It

  1. Gather the ingredients.

  2. Place the egg yolks, lemon juice, water and salt into the food processor.

  3. Place the cover on and blend at full speed for two minutes—no less. With the machine still running SLOWLY, drop by drop, add the hot, melted butter. do not rush this process, the longer you take the better the result.

  4. When about two-thirds of the butter has been added, the sauce should be thick, creamy and glossy. Continue adding the clear yellow part butter taking care not to add any of the milky, white residue given off the butter. This should simply be thrown away.

  5. Once all the butter is added, taste and adjust the seasoning as you like it.

  6. Enjoy!

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

Recipe Variations

  • Sauce Maltaise: Make the sauce as above, replacing the water with fresh orange juice. When the sauce is made, beat in by hand a further 3 tbsps of orange juice and the grated rind of an orange. This is an intense sauce and is lovely served with asparagus or broccoli.
  • Sauce Mousseline: Whip 125mL /4 fl oz. double or heavy cream until thick then fold into the hollandaise. This makes a rich and decadent alternative to the classic Hollandaise. Serve with asparagus, green vegetables, poached egg, and steak.
  • Hollandaise with Egg Whites: Beat three egg whites until stiff. Fold these into the Hollandaise. The addition of the egg whites will lighten the sauce incredibly and make it go so much further.
  • Sauce Dijon aka Sauce Moutard or Girondine: Add a small teaspoon of Dijon mustard.