Easy Hollandaise Sauce

Martina SlajerovaUpdated 5 November 2025★★★★★4.8 (723 ratings)

Ready in 10m
1.7 g net carbs
262 kcal
Serves 1

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Quick & Easy Hollandaise Sauce (low-carb, keto, paleo)

Making Hollandaise sauce is one of the best ways to add healthy fats to your meals if you follow a low-carb diet. It’s versatile and goes well with everything from poached eggs to fish or roasted vegetables.

Unlike many other recipes that need special tools or techniques, my version keeps it simple—no thermometers or complicated steps. I’ve been making it this way for years, and it’s always smooth and creamy, without ever clumping.

Why This Recipe Is So Good

No Special Tools Needed: No thermometer or fancy equipment—just basic kitchen items.
Blender Option Available: For an even simpler method, you can use a blender to make the sauce without worrying about clumps.
Customizable: Adjust the lemon juice for more or less tang, or swap mustard types for different flavor profiles, or add some sriracha for extra heat.
Versatile Pairing: Perfect for adding flavor and healthy fats to eggs, meat, fish, or cooked vegetables.
Naturally Low-carb and Gluten-Free: Ideal for those following keto, low-carb, or gluten-free diets.

Key Ingredients & Swaps

The key to this recipe is using simple ingredients and knowing when to swap them based on your preference.

Butter: The main fat source in this sauce, it creates a rich and smooth texture. You can swap it with ghee for a lactose-free option, duck fat or even extra virgin olive oil for a dairy-free option. Want extra flavor? Brown the butter before adding the the yolks!
Egg Yolks: The base of the sauce, providing a creamy consistency. Make sure they’re at room temperature to help the sauce come together smoothly. Chicken or duck eggs work great. If you use duck eggs, which are bigger, you may need to add a dash of water to thin it down.
Dijon Mustard: Adds a slight tang and bright yellow color. Feel free to substitute with regular or horseradish mustard, or make your own using this mustard recipe.
Lemon Juice: The acidity balances the richness of the sauce. Adjust the amount to suit your taste—use less for a milder flavor, or replace it with a splash of vinegar if you prefer.
Salt: Start with less. You can always add more to taste.
Water: A little water can be used to thin the sauce if it becomes too thick.
Sriracha (Optional): Add some sriracha for extra heat! Here's a homemade fermented sriracha recipe you may like.

Where to use leftover egg whites?

Don’t let those egg whites go to waste! Put them to good use by making Keto Buns or 90-Second Keto White Bread. Most of our keto bread recipes actually rely on egg whites, so you’ll have plenty of options to choose from. Looking for a treat instead? Try this Air Fryer Keto Vanilla Berry Pavlova or Air Fryer Keto Chocolate Pavlova!

Two Easy Methods to Make Hollandaise Sauce

1. Classic Stovetop Method

This approach uses a water bath to gently cook the egg yolks without scrambling them. It's great if you prefer a hands-on method or if you’re only making a small batch. The key is to keep the heat low and keep stirring while gradually adding the melted butter. This technique creates a silky, creamy sauce with minimal tools needed.

2. Blender Method

Blender hollandaise (quick, reliable): For standard blenders (best when making 2+ servings): blend yolks, lemon, water, mustard, salt 20–30 sec, then—with the motor running—slowly stream in very hot melted butter until thick; thin with a splash of hot water if needed. For small bullet-style blenders: add all ingredients, including very hot melted butter, and blend 20–30 sec; thin with a splash of hot water if needed.

You can watch me make this Easy Blender Hollandaise Sauce step by step on YouTube!

Tips for Making the Perfect Hollandaise Sauce

To achieve the best results, keep these tips in mind:

Use Room Temperature Egg Yolks: Let the egg yolks come to room temperature before starting. This helps them emulsify smoothly with the warm butter, reducing the risk of clumping or curdling. The butter should be warm but not too hot, so it gently incorporates into the yolks.
Keep the Heat Low: When using the stovetop method, ensure the water bath is gently simmering, and the water should not touch the bottom of the bowl—only the steam should heat it. This helps cook the yolks slowly and evenly.
Add Butter Slowly: Whether using the blender or stovetop method, stream the melted butter in gradually to help the sauce emulsify properly.
Adjust Thickness with Water: If the sauce turns out too thick, stir in a little warm water to reach your desired consistency.
Fix Clumping with a Blender: If your sauce starts to clump, don’t panic! Just transfer it to a blender and pulse until smooth again.
Make It Mild or Tangy: Control the lemon juice to your taste—use less for a milder sauce or more if you like it tangy.

Storage Tips

Hollandaise sauce is best enjoyed fresh, but if you have leftovers, here’s how to store and reheat them:

Refrigeration: Store leftover Hollandaise sauce in an airtight container in the refrigerator for up to 2 days. Make sure it’s completely cooled before sealing the container.

Reheating: To reheat, place the sauce in a heatproof bowl over a pot of gently simmering water. Stir constantly to warm it up slowly without cooking the eggs. Avoid using high heat, as it can cause the sauce to clump or separate.

Blender Trick: If the sauce does separate or clump during reheating, just pulse it in a blender to regain its smooth consistency. If the sauce is too thick, add a dash of water.

Best Ways to Serve Hollandaise Sauce

This versatile sauce adds a rich, creamy finish to so many dishes. Whether you’re topping eggs for a classic brunch or elevating your favorite veggies, Hollandaise is a great way to add flavor and healthy fats to your meal. Here are some of my favorite ways to enjoy it:

Step-by-step

Make sure all the ingredients have reached room temperature. Separate the egg white from the egg yolk.
Note: This recipe is easy to scale up. For a quick blender method, check the recipe tips above.
Slowly melt the butter (or ghee) in a water bath and keep it aside. It should be warm, not too hot.
Mix the egg yolk with lemon juice, Dijon mustard and salt. (I sometimes add 1 tablespoon of water (15 ml) in this step just to make the sauce less thick.)
Fill a medium sauce pan with about 1 cup (240 ml) of water and bring to a boil.
Keep on medium heat, place the bowl with the egg yolk mixture on top of the sauce pan and keep mixing. The water should not touch the bottom of the bowl. Keep mixing until it starts to thicken.
Slowly pour the melted butter into the mixture until thick and creamy. Keep stirring at all times to avoid clumping. If the Hollandaise is too thick, add a splash of water. If it clumps, place in a blender and pulse until smooth.
Serve immediately over poached eggs, steak or baked salmon.
If you only make it for yourself, prepare one serving at a time. Do not reheat the Hollandaise or it may clump. If you need to reheat it, use low heat and gently heat up while stirring. If it clumps, place in a blender and pulse until smooth and creamy.

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