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Easy Quick Hollandaise Sauce

Step-by-step method

Let’s cook

At a glance

This quick hollandaise comes together in just 27 minutes using either a classic water bath method or a speedy blender technique. The trickiest part is whisking in the butter gradually while keeping the heat steady, so the sauce emulsifies smoothly instead of breaking.

  1. 1/6

    Separate the eggs

    Separate the yolks from the whites. Save the whites for something like macarons.

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  2. 2/6

    Set up a water bath

    Place a small pot on the stove and set a deep stainless steel bowl on top. Pour water into the pot so it doesn't touch the bottom of the bowl. Heat it up. The water needs to be hot, but must not boil.

  3. 3/6

    Whisk it together

    Put the egg yolks in the bowl and whisk thoroughly. Add the room-temperature butter (12 tablespoons) a little at a time, whisking until the mixture thickens.

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How it went

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Easy Quick Hollandaise Sauce

bohynekuchyne
Active time total 26 min
Prep 11 min Cook 15 min
5 Ingredients
6 Steps
Very hard Difficulty

Ingredients — what you'll need

You only need 5 ingredients

Adjust servings

Equipment

What you'll need besides the ingredients.

Whisk optional
Blender optional

What's in it?

269 kcal

Calories

3 g

Carbohydrates

28 g

Fats

3 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

White wine is often added to hollandaise sauce, but Martha's version leaves it out. Instead of wine, you can add about 4 tablespoons of cream, which will thin and soften the sauce a bit. All you need for that, instead of a water bath, is a blender (Step 6). It's entirely up to you whether you go for the classic or modern method, and whether you make your hollandaise with wine or without.

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