No-Fuss Hollandaise Sauce

Total Time
Prep 5 mins
Cook 0 mins

Super-easy variation on the French classic that goes great with chicken, seafood, vegetables (especially asparagus!) and of course, those sturdy pillars of Sunday brunch, Eggs Benedict and Eggs Florentine.

Ingredients Nutrition


  1. Melt the butter in the microwave.
  2. In a medium saucepan, make a thin roux using half the butter and the flour.
  3. Whisk in the milk a little at a time until thick and smooth.
  4. Lowering heat to minimum, add the egg yolks and remaining butter, stirring constantly, being careful not to let the yolks curdle.
  5. Gradually add the lemon juice; finish with salt and a pinch of cayenne pepper or paprika.
  6. Optional: since we're already straying from the classic technique and ingredients, why not add a touch of saffron, which doesn't affect the flavor so much as the color, giving the sauce a gorgeous yellow hue.


Most Helpful

Hollandaise made in the microwave has become a new staple for us - so easy and good!

LisaBeth707 April 15, 2011

really quick and easy to make! the lemon juice was a bit much for me but went well with the crabcakes. next time, i will cut back but only because it is a personal preference. thanks!

ipuccapi February 09, 2010

Super easy, quick and absolutely delicious! I used fresh eggs from the farmers' market, so the hollandaise was plenty yellow from those incredible yolks.

BarbryT September 21, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a