Hollandaise Sauce


There’s nothing quite like the rich and velvety goodness of a perfectly made Hollandaise sauce to elevate your brunch or dinner. Traditionally, this classic sauce is made with egg yolks, butter, and lemon juice. However, we’re about to take it up a notch by adding a luxurious ingredient – whipping cream. This addition brings a delightful creaminess to the Hollandaise sauce, making it even more indulgent and satisfying.

This particular hollandaise sauce recipe is one that my family has used for over 30 years. It is delicious and not as difficult as most people think it is. It is an impressive sauce for company yet simple enough for a weekend brunch at home with the family. It is a rich sauce so probably not one you’d have every weekend (your cardiologist might not approve!), but it is certainly worthy of special occasions like birthdays, anniversaries, or even Christmas brunch.

Whenever you feel like an upscale breakfast without a lot of work, give this hollandaise recipe a try. Make eggs benedict. Although the included recipe here is for the hollandaise sauce, you don’t really need a recipe for Eggs Benedict. The basic eggs benedict is perfectly poached eggs, served over a toasted English muffin, with a thin slice of Canadian back bacon, then smothered in a luscious hollandaise sauce. There are endless options if you want to change it up.

How to use Hollandaise Sauce:

In addition to traditional Eggs Benedict, there are many ways to serve hollandaise sauce: 

  • Over Potatoes – use it as a topping for potatoes, either baked potato wedges or roasted. potatoes.
  • On Vegetables – For a quick yet fancy vegetable side dish, drizzle the hollandaise over asparagus, broccoli or cauliflower.
  • With Protein – use it as a rich and flavorful topping for fish such as Salmon, or steak.

Eggs Benedict:

The 4 Important parts of a perfect Eggs Benedict are:

Perfectly Poached Eggs

  1. Fresh Eggs Matter: Start with the freshest eggs you can find. Fresh eggs hold their shape better during poaching, resulting in that runny yolk goodness we all crave.
  2. Master the Poaching Technique: Poaching eggs can be intimidating, but fear not! Crack each egg into a small bowl before sliding it gently into simmering water with a splash of vinegar. Swirl the water gently to help the egg whites envelop the yolk. Poach for about 3-4 minutes for that ideal runny yolk.

Toasted English Muffins

  1. Choose Quality Muffins: Opt for high-quality English muffins with a crisp exterior and a soft, airy interior. Toast them to golden perfection, providing a sturdy base for the Eggs Benedict tower.
  2. Butter for Flavor: Spread a thin layer of butter on the toasted muffin halves. This adds richness and complements the velvety hollandaise sauce.

Canadian Bacon (or Your Favorite Twist)

  1. Traditional Canadian Bacon: Thinly sliced and slightly smoky, Canadian bacon is the classic choice for Eggs Benedict. Sear it briefly in a hot skillet for a deliciously crispy edge.
  2. Creative Twists: Feel free to experiment with alternative proteins like smoked salmon, sautéed spinach, or avocado for a vegetarian twist. Customize your Eggs Benedict to suit your taste. Luxurious Hollandaise Sauce

A Luxurious Hollandaise Sauce

  1. Classic Hollandaise: Craft a traditional hollandaise sauce with egg yolks, melted butter, fresh lemon juice, and a pinch of salt. The key is to whisk continuously over low heat until the sauce is smooth and velvety.
  2. Whipping Cream Infusion: For a creamy twist, add whipping cream to your hollandaise sauce recipe. This is the variation that I love, it introduces a luxurious texture that takes Eggs Benedict to a whole new level of indulgence.

The Assembly:

  1. Assemble your Eggs Benedict by placing the toasted and buttered, English muffin halves on a plate, followed by the Canadian bacon or your chosen protein.
  2. Gently place a perfectly poached egg on top of each stack, and generously spoon or pour the hollandaise sauce over the eggs
  3. Garnish with a sprinkle of fresh herbs, cracked black pepper, or a dash of paprika for a finishing touch. Serve immediately (a nice light fruit salad pairs well).

Eggs Benedict is a timeless brunch classic that’s surprisingly simple to master. Whether you stick to the traditional recipe or get creative with unique twists, the combination of runny yolks, toasted muffins, and hollandaise sauce is a surefire way to delight your taste buds. if you want step by step directions to make eggs benedict then you can find my recipe here.

Hollandaise Sauce

A light lemony flavored Hollandaise sauce that is perfect for eggs benedict or alongside a steak.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course anytime, Breakfast, brunch, sauces
Cuisine American, Canadian, French
Servings 4


  • 1 double boiler


  • 8 lg Egg yolks
  • 8 Tbsp Whipping cream
  • 8 Tbsp Butter, salted
  • 8 Tbsp Lemon juice, fresh squeezed is best
  • cayenne pepper (optional)
  • salt


  • This recipe is very easy to adjust for the number of servings you want. Take number of people you are serving, in this recipe that is 4
  • multiply by two and that's how many egg yolks you use, tbsps of whipping cream, tbsps of lemon juice, and tbsps of butter. For 4 servings that is a total of 8 egg yolks, 8 Tbsp butter, 8 Tbsp whipping cream, 8 Tbsp lemon juice
  • So the whole ratio is 1 egg yolk : 1 tbsp whipping cream : 1 tbsp lemon juice : 1 tbsp butter
  • melt the butter
  • Room temperature eggs are best
  • gather all of your ingredients before you start, put eggs in a small bowl, whipping cream measured out, butter measured out and melted and lemon juice measured out.
  • Set up a double boiler by placing a heatproof bowl over a pot of simmering water. Make sure the bottom of the bowl doesn't touch the water.
  • In the bowl, whisk the egg yolks until they become slightly thicker. This will take about 2-3 minutes.
  • Pour in the whipping cream and continue whisking. The cream will add a luscious texture to the sauce.
  • Slowly drizzle in the melted butter while whisking continuously. It's crucial to add the butter gradually to avoid curdling. The combination of butter and whipping cream will create a silky base for the sauce.
  • Stir in the fresh lemon juice, salt, and cayenne pepper (if using). The lemon juice adds a refreshing zing, while the cayenne pepper provides a subtle kick.
  • Add a pinch of salt
  • whisk the mixture till it reaches your desired consistency. This should take a few minutes. If it becomes too thick add a tsp of whipping cream or warm water to thin, continue to whisk
  • Once your Hollandaise sauce has reached the perfect texture, remove it from heat. Serve it immediately over poached eggs, asparagus, or your favorite Benedict-style dish.


Eggs Benedict is a family favorite of ours and we make it often.  This tried and true hollandaise sauce will not let you down.  It has a nice lemony flavor without being overpowering.  If you want more lemon add a touch more juice.
Keyword eggs benedict, hollandaise, sauces

How to use Hollandaise Sauce:

other than the obvious use in an Eggs Benedict, there are many other ways to use this delicious and versatile sauce.

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