The World’s Easiest Hollandaise Sauce


Normally you need a lot of cookware and perfect technique to succeed in making a Hollandaise sauce. But when cooking with temperature control, it is easy to succeed every time. No need for a water bath or any other hassle – all you need is a saucepan and a whisk.

This is an easier “cheat” version of the classic Hollandaise sauce. Normally you would clarify your butter before adding it to the sauce, but in this version you can skip that step. This also means you only need one saucepan, so there’s less washing up! By using un-clarified butter, the flavour-profile does change slightly, as you retain all the milk proteins from the butter.

Hollandaise is an essential part of the classic brunch dish Eggs Benedict, but it’s also delicious with fish, asparagus or other vegetables.



Lemon juice of half a lemon

Salt to taste

200 gram Butter

2 pcs. Egg yolk


Start the sauce

Cut the butter into equally sized squares.Heat a saucepan to 75 ºC.Squeeze the juice of half a lemon into the pan and add salt.Stir continuously while adding the butter a little at a time. It should quickly thicken slightly and become creamy.It is important to add the liquid first and only then add the butter. Keep whisking at a moderate speed while the butter melts, otherwise the sauce will not thicken.

Add the egg yolks

When all the butter is mixed into the sauce, lower the temperature to 60 ºC. Add the egg yolks while whisking. The sauce will now thicken even more. Serve the sauce immediately, or cover and leave to keep warm at 58 ºC until you are ready to serve.


If you prefer a thicker sauce, add 3 egg yolks instead of 2. If your sauce becomes too thick, you can add a few drops of water. Be careful not to add to much, or it will separate.