As so many states and countries around the world go back into lockdown, simple pleasures like brunch once again become out of reach. While we all do our part to fight this horrible pandemic, comforts in life like good food shouldn’t have to be given up. I whipped up this very fancy looking brunch to test an easy hollandaise sauce so you all can have a five star brunch experience at home. Even with accompaniments like lobster, this dish is much cheaper than anything you’d find at a restaurant so maybe use those extra dollars you save to donate to local restaurant relief funds as so many continue to shut down.

For my brunch I paired homemade english muffins (recipe coming soon – although I will say they might be more trouble than they’re worth haha), precooked lobster meat, poached eggs, and crispy potatoes, all topped with this luscious hollandaise. But this sauce is so versatile that it can top pretty much any breakfast dish you like. Now, there are mixed opinions on whether you can store hollandaise and use it again. I have stored it in the fridge and been able to warm it up the next day but it can be a precarious business. However, if you store leftover hollandaise in the fridge, the next day it will firm up like butter. Perfect to top veggies, toast, or even steak with! It will only last a few days though so use it fast. If you have tips for storing hollandaise – let me know in the comments!

Easy Hollandaise Sauce

This recipe makes a little less than the average hollandaise since our tables are a little less crowded these days. While I use a blender for this recipe, I've found that some larger blenders don't properly whip up a smaller number of egg yolks. Know, that you can also follow the recipe using a hand whisk or hand mixer, the steps are the same they just require more elbow grease! This recipe makes about 1 cup of sauce – easily enough for 4-8 people depending on how saucy you like things!
Course Breakfast, Brunch, Dinner, Side Dish
Cuisine French


  • 3 whole egg yolks
  • 1 1/2 tbsp lemon juice
  • 1/2 tsp Dijon mustard
  • 1 tsp kosher salt
  • 9 tbsp melted unsalted butter


  • Add egg yolks, lemon juice, mustard, and salt to the blender. Blend the egg mixture at medium speed until lighter in color and incorporated, 20-30 seconds.
  • Lower the blender speed to its lowest setting and drizzle in the melted butter while the blender is still on.
  • Blend for 15 seconds after all butter is incorporated.
  • Taste the sauce and add any additional seasonings as needed. I don't like the taste of hot sauce which is a popular add in but I like a little spice so sometimes I add smoked paprika or cayenne to my sauce.
  • Serve within one hour of making the sauce – one way to keep warm is putting the sauce in an oven safe container and setting atop a warming dish (I use a warming saucer that's typically intended for keeping a coffee mug warm).
Keyword 5 ingredients or less, Brunch, Brunch Recipe, Easy Hollandaise Sauce, Hollandaise, Hollandaise Sauce, Sauce, under 20 minutes