Introduction

Oh, Eggs Benedict! Just saying the name brings back memories of cozy weekend brunches, laughter with loved ones, and that incredibly satisfying, rich flavor. It feels like a special occasion dish, right? But what if I told you that mastering the creamy, dreamy hollandaise sauce, the heart and soul of Eggs Benedict, is totally within your reach? And not just within reach, but surprisingly simple too! Forget those intimidating restaurant versions; we’re about to whip up a homemade hollandaise that’s so good, you’ll wonder why you ever waited this long. Get ready to impress yourself (and anyone lucky enough to share this with you!) with this foolproof recipe.

Why You’ll Love This Recipe

Fast: You can have this glorious hollandaise ready in under 15 minutes.
Easy: Seriously, if you can whisk, you can make this sauce.
Giftable: Imagine a jar of this beautiful sauce as a thoughtful foodie gift! (Just be sure to use it fresh for best results, or follow storage tips.)
Crowd-Pleasing: Who doesn’t love Eggs Benedict? This recipe is a guaranteed hit.
Impressive: It looks and tastes incredibly gourmet, but the secret is how simple it is to make.

Ingredients

Alright, let’s gather our goodies. It’s a short list, but each ingredient plays a starring role in creating that magic:

3 large egg yolks: These are the creamy foundation of our sauce. Make sure they’re fresh!
1 tablespoon fresh lemon juice: A little tang to brighten everything up.
½ teaspoon Dijon mustard: Adds a subtle warmth and helps emulsify the sauce.
Heaping ¼ teaspoon sea salt: For seasoning, of course. You can always add a touch more at the end.
2 pinches cayenne pepper: Just a hint of warmth, not spicy, but it really elevates the flavor.
½ cup unsalted butter: The star of the show! Melted and lovely.
Hot water, as needed: Our secret weapon to achieve the perfect silky consistency.

And for the classic Eggs Benedict:

8 large eggs: For poaching – you want those beautiful runny yolks!
1 tablespoon white wine vinegar: Helps the egg whites set nicely when poaching.
4 English muffins: The perfect base for our masterpiece.
2 tomatoes, sliced: Adds a fresh, juicy counterpoint.

How to Make It

Let’s get cooking! This is where the magic happens. Don’t be nervous, I’m right here with you.

Making the Hollandaise Sauce:

Prep your station: First things first, get a heatproof bowl. Think glass or stainless steel. You’ll also need a small saucepan to create your double boiler. Fill the saucepan with about an inch of water and bring it to a gentle simmer over medium-low heat. You don’t want a rolling boil, just gentle steam.
Combine the base: In your heatproof bowl, whisk together the 3 egg yolks, lemon juice, Dijon mustard, sea salt, and cayenne pepper. Give it a good whisk until it’s all combined and looks a lovely pale yellow.
Whisk over heat: Now, place the bowl over the simmering water in your saucepan. Make sure the bottom of the bowl isn’t touching the water! Whisk continuously. You’ll notice the mixture start to thicken and become a bit lighter in color. This usually takes about 3-5 minutes. It should feel slightly thicker, like a thin custard.
Add the butter, slowly: While still whisking, begin to very slowly drizzle in the melted butter, just a tablespoon or so at a time. Keep whisking constantly! This gradual addition is key to creating a beautifully emulsified, smooth sauce. Don’t rush this part – patience is a virtue here.
Achieve silky perfection: Continue adding the butter and whisking until all the butter is incorporated and your hollandaise is thick, creamy, and glossy. If it starts to get too thick for your liking, just whisk in a teaspoon of hot water. This will loosen it up beautifully.
Keep it warm: Once it’s perfect, keep the bowl warm. You can leave it over the turned-off double boiler, or place it in a slightly warmer spot. Give it a stir every now and then.

Poaching the Eggs & Assembling:

Prep your poaching water: Grab a large skillet. Fill it with about 1 to 2 inches of water. Add the white wine vinegar to the water. Bring it to a gentle simmer over medium heat. Again, we’re looking for gentle bubbles, not a rolling boil.
Poach those beauties: Crack each of the 8 large eggs into the simmering water, one at a time. I like to crack them into a small bowl first, then gently slide them into the water. This prevents shell bits from getting in and helps them keep their shape. Poach them for about 3-4 minutes. You want the whites to be set, but the yolks to still be wonderfully runny.
Remove with care: Use a slotted spoon to carefully lift each poached egg out of the water. Let any excess water drain off.
Toast the muffins: While your eggs are poaching, toast your English muffins to your desired level of golden-brown crispiness.
Build your Benedict: Place two English muffin halves on each plate. Top each muffin half with a slice of fresh tomato. Gently place a poached egg on top of the tomato.
Sauce it up! Now for the grand finale! Spoon a generous amount of your glorious homemade hollandaise sauce over each poached egg. Serve immediately and enjoy every single delicious bite!

Substitutions & Additions

This recipe is pretty darn perfect as is, but if you’re feeling adventurous or need to swap things around, here are some ideas:

Butter: While unsalted butter is traditional, you could experiment with browned butter for a nuttier flavor. Just be sure to let it cool slightly before using.
Vinegar for Poaching: If you don’t have white wine vinegar, a splash of apple cider vinegar or even just a little white vinegar will work too.
Spice Level: If you like a bit more heat, feel free to add a tiny pinch more cayenne pepper, or even a dash of hot sauce to your hollandaise.
Herbs: A sprinkle of fresh chives, parsley, or even a tiny bit of finely chopped tarragon can be a lovely addition to the finished dish.
Meat: The classic is Canadian bacon or ham, but you could also try smoked salmon, prosciutto, or even some sautéed spinach for a vegetarian twist.

Tips for Success

I’ve made this sauce enough times to know a few tricks that can make your experience even smoother:

Don’t Scramble Your Yolks: The biggest mistake is overheating the egg yolks. Keep that water at a gentle simmer, and whisk constantly. If you see any signs of it scrambling, immediately lift the bowl off the heat.
Butter Temperature Matters: Make sure your butter is melted but not boiling hot when you start adding it.
Emulsification is Key: If your sauce looks like it’s breaking (separating), don’t panic! Whisk in a teaspoon of hot water, or even a fresh egg yolk, very slowly.
Prep Ahead (Partially): You can melt your butter and have your yolks and other ingredients measured out before you start. However, hollandaise is best made right before serving.
Poaching Perfection: Crack your eggs into small ramekins or bowls first. This makes it easier to gently slide them into the simmering water and helps keep their shape.

How to Store It

Hollandaise sauce is best enjoyed immediately, as it’s made with fresh egg yolks and can break if stored and reheated improperly. If you have a little leftover, you can store it in an airtight container in the refrigerator for up to 1 day. To gently reheat, place the container in a bowl of warm water (not hot!) and whisk until smooth. If it’s too thick, add a tiny bit of warm water or lemon juice.

FAQs

Can I make hollandaise in a blender?
Yes, you can! Many recipes use a blender for a quick hollandaise. You’ll typically blend the yolks, lemon juice, and seasonings, then slowly drizzle in the hot, melted butter while the blender is running. It’s a fast alternative, but I personally love the control you get with the double boiler method.
My hollandaise is too thin. What did I do wrong?
This usually means it wasn’t whisked long enough over the heat or not enough butter was added. Try whisking it over gentle heat for a bit longer, or carefully whisk in another egg yolk.
My hollandaise looks oily or separated. How do I fix it?
This is called breaking. The easiest fix is to start with a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it, a teaspoon at a time, just like you did with the butter. Sometimes, a teaspoon of hot water also helps re-emulsify the sauce.

Homemade Hollandaise Sauce for Eggs Benedict

A simple and delicious recipe for making creamy, dreamy hollandaise sauce from scratch, perfect for elevating your Eggs Benedict or any brunch dish.

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Prep Time 10

Cook Time 5

Servings 4 servings

Equipment

Heatproof bowl Glass or stainless steel
Small saucepan For double boiler
Whisk
Large skillet For poaching eggs
Slotted spoon
Small bowls or ramekins For cracking eggs

Ingredients

Hollandaise Sauce

3 large egg yolks Fresh
1 tablespoon fresh lemon juice
0.5 teaspoon Dijon mustard
0.25 teaspoon sea salt Heaping. Add more to taste.
2 pinches cayenne pepper
0.5 cup unsalted butter Melted
hot water As needed for consistency

For Eggs Benedict Assembly

8 large eggs For poaching
1 tablespoon white wine vinegar For poaching water
4 whole English muffins
2 medium tomatoes Sliced

Instructions

Prep your station: Get a heatproof bowl (glass or stainless steel) and a small saucepan. Fill the saucepan with about an inch of water and bring to a gentle simmer over medium-low heat.
Combine the base: In the heatproof bowl, whisk together the 3 egg yolks, lemon juice, Dijon mustard, sea salt, and cayenne pepper until combined and pale yellow.
3 large egg yolks
Whisk over heat: Place the bowl over the simmering water (ensure the bottom doesn't touch the water). Whisk continuously for 3-5 minutes until the mixture thickens slightly to a thin custard consistency.
Add the butter, slowly: While still whisking, gradually drizzle in the melted butter, a tablespoon at a time, until fully incorporated and the sauce is thick, creamy, and glossy.
3 large egg yolks
Achieve silky perfection: If the sauce becomes too thick, whisk in a teaspoon of hot water to loosen it.
3 large egg yolks
Keep it warm: Keep the hollandaise warm, either over the turned-off double boiler or in a warm spot. Stir occasionally.
Prep your poaching water: Fill a large skillet with 1-2 inches of water, add the white wine vinegar, and bring to a gentle simmer over medium heat.
3 large egg yolks
Poach those beauties: Crack each of the 8 eggs into small bowls, then gently slide them into the simmering water. Poach for 3-4 minutes until the whites are set and yolks are runny.
3 large egg yolks
Remove with care: Use a slotted spoon to carefully lift the poached eggs out, draining excess water.
Toast the muffins: Toast the English muffins to your desired crispiness.
3 large egg yolks
Build your Benedict: Place two English muffin halves on each plate, top with a tomato slice, and then a poached egg.
3 large egg yolks
Sauce it up!: Spoon a generous amount of hollandaise sauce over each poached egg. Serve immediately.
3 large egg yolks

Notes

Hollandaise sauce is best enjoyed immediately. If you have leftovers, store in an airtight container in the refrigerator for up to 1 day and gently reheat in a bowl of warm water.