Hollandaise Sauce With Butter

Hollandaise Sauce With Butter in a bowl

The Spruce / Diana Chistruga

Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 2 servings
Nutrition Facts (per serving)
471 Calories
51g Fat
1g Carbs
5g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 471
% Daily Value*
Total Fat 51g 65%
Saturated Fat 30g 151%
Cholesterol 307mg 102%
Sodium 122mg 5%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 5g
Vitamin C 1mg 3%
Calcium 39mg 3%
Iron 1mg 4%
Potassium 62mg 1%
*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.)

Hollandaise is a fantastic sauce for asparagus, eggs Benedict, and many other dishes. Yet, a typical recipe makes too much for one or two people, and you're often left with excess sauce. This recipe, on the other hand, makes just two servings—perfect for an intimate brunch at home.

Hollandaise is often thought of as one of the five essential sauces in cooking. It has a tart yet creamy, flavor due to the combination of butter and lemon. It's very easy to whip up at home, and you will quickly find that this made-from-scratch sauce is superior to any of those packets you can get at the market. If you can boil water, use a whisk, and pour ingredients, you can make your own hollandaise. 


  • 1 large egg yolk

  • 1 1/2 teaspoons lemon juice, more as needed

  • 1/8 teaspoon kosher salt

  • 1/8 teaspoon white pepper

  • 4 ounces (1/2 cup) room temperature unsalted butter, cut into 8 pieces

  • 1 1/2 teaspoons water

Steps to Make It

  1. Gather the ingredients.

    Hollandaise sauce with butter ingredients

    The Spruce / Diana Chistruga

  2. Choose a small saucepan and a metal or heatproof-glass bowl that fits securely in the top of the pot. Put 1/2 to 1 inch of water into the saucepan (test with the bowl in the pan to ensure that the water level does not touch the bottom of the bowl). Remove the bowl and set the pot over high heat. Once it boils, turn the heat down to keep the water at a bare simmer.

    Bowl on top of pot, double boiler

    The Spruce / Diana Chistruga

  3. In the bowl, off the heat, whisk the egg yolk, 1 1/2 teaspoons of lemon juice, salt, and white pepper until the mixture is uniformly yellow and slightly thickened.

    Whisk eggs off the heat

    The Spruce

  4. Set the bowl in the pan and whisk slowly, but constantly, until the mixture starts to thicken. Be sure to whisk throughout all parts of the bowl. If steam starts to leak from underneath the bowl, turn the heat down a little. (Note: When doing this step, make sure to use a kitchen towel to hold the side of the bowl, as the steam from the saucepan could potentially burn your hand.) 

    Hollandaise sauce mixture over a double boiler

    The Spruce / Diana Chistruga

  5. Add 1 piece of butter and continue whisking until the butter is incorporated.

    Butter being mixed into egg mixture over double boiler

    The Spruce / Diana Chistruga

  6. Then add another piece of butter. Repeat until all the butter is incorporated. The sauce should be thick, smooth, and glossy.

    Egg and butter mixture whisked over a double boiler

    The Spruce / Diana Chistruga

  7. Whisk in 1 1/2 teaspoons of water. Adjust the seasoning, adding more lemon juice if desired.

    Hollandaise sauce mixture whisked over a double boiler

    The Spruce / Diana Chistruga

  8. Remove the pan from the heat and serve immediately, or it can keep over the hot water for a half-hour or more, provided you whisk it occasionally.

    Hollandaise sauce with butter in a bowl

    The Spruce / Diana Chistruga

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.


  • Cut your butter into eight equal pieces and have them ready right next to the stove. They will be added to the sauce one at a time while whisking.
  • Let the egg and butter reach room temperature before starting the sauce.
  • Stirring in the butter when softened, but not melted, keeps the sauce from breaking. 
  • For further refinement, strain the finished sauce to remove little bits of coagulated protein. Simply pour it through a mesh strainer into the serving vessel.