18 Creamy Hollandaise Sauce Recipes Delicious

Let’s face it, nothing elevates a dish quite like a velvety, rich hollandaise sauce. Whether you’re drizzling it over eggs Benedict at brunch or adding a luxurious touch to your weeknight veggies, these 18 creamy hollandaise sauce recipes are about to become your go-to. Perfect for home cooks looking to impress, each recipe promises to deliver that dreamy, buttery goodness we all crave. Ready to whisk up some magic?

Classic Hollandaise Sauce

Venturing into the world of sauces, there’s nothing quite like the rich, buttery embrace of a Classic Hollandaise. I remember my first attempt at this sauce—it was a brunch for friends, and the pressure was on to get that perfect velvety texture. Now, it’s my go-to for elevating everything from eggs Benedict to steamed asparagus.

Ingredients

• 3 large egg yolks (room temperature for best results)
• 1 tbsp lemon juice (freshly squeezed adds a brighter flavor)
• 1/2 cup unsalted butter (melted and slightly cooled)
• Pinch of salt (adjust to taste)
• Pinch of cayenne pepper (optional, for a slight kick)

Instructions

1. Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat. The water should steam but not boil vigorously.
2. In a heatproof bowl that fits snugly over the saucepan, whisk together the egg yolks and lemon juice until lightened in color, about 1 minute.
3. Place the bowl over the simmering water, ensuring the bottom doesn’t touch the water. Continue whisking constantly to prevent the eggs from scrambling.
4. Slowly drizzle in the melted butter, a few drops at a time at first, then in a steady stream, whisking continuously until the sauce thickens, about 3-5 minutes.
5. Remove from heat and whisk in salt and cayenne pepper. If the sauce is too thick, whisk in a teaspoon of warm water to loosen.

Yielding a sauce that’s gloriously smooth and rich, this Hollandaise is a testament to the magic of emulsification. Drizzle it over poached eggs for a classic Benedict, or get creative by pairing it with grilled salmon for a decadent twist. The velvety texture and tangy buttery flavor make it irresistible every time.

Blender Hollandaise Sauce

Diving into the world of sauces, I stumbled upon a game-changer for my breakfast routine: Blender Hollandaise Sauce. It’s creamy, buttery, and surprisingly simple to whip up, even on those sleepy mornings when I can barely function without my coffee.

Ingredients

• 3 large egg yolks (room temperature for smoother blending)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 cup unsalted butter (melted and hot, but not boiling)
• 1/4 tsp salt (adjust to taste)
• Pinch of cayenne pepper (optional, for a slight kick)

Instructions

1. In a blender, combine the egg yolks and lemon juice. Blend on medium speed for about 30 seconds until the mixture is light and frothy.
2. With the blender running on low, slowly drizzle in the hot melted butter in a thin stream. This step is crucial for emulsifying the sauce, so take your time.
3. Once all the butter is incorporated, add the salt and cayenne pepper. Blend for another 10 seconds to combine.
4. If the sauce is too thick, you can thin it with a teaspoon of warm water at a time until you reach the desired consistency.
5. Taste and adjust the seasoning if necessary. Serve immediately for the best texture and flavor.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.

Absolutely divine over poached eggs and toasted English muffins, this Blender Hollandaise Sauce brings a restaurant-quality touch to your homemade brunch. Its velvety texture and rich, tangy flavor make it a versatile companion to asparagus, salmon, or even a simple baked potato.

Microwave Hollandaise Sauce

Over the years, I’ve tried countless hollandaise sauce recipes, but none have been as quick and foolproof as this microwave version. It’s my go-to when I’m craving eggs benedict but don’t want to deal with the hassle of a traditional double boiler.

Ingredients

• 3 egg yolks (room temperature for best results)
• 1 tbsp lemon juice (freshly squeezed adds a brighter flavor)
• 1/2 cup unsalted butter (melted, but not hot)
• 1/8 tsp salt (adjust to taste)
• Pinch of cayenne pepper (optional, for a slight kick)

Instructions

1. In a microwave-safe bowl, whisk together the egg yolks and lemon juice until well combined.
2. Place the bowl in the microwave and heat on high for 15 seconds. Remove and whisk vigorously. This helps prevent the eggs from scrambling.
3. Slowly drizzle in the melted butter while continuously whisking. The sauce should start to thicken.
4. Return the bowl to the microwave and heat for another 15 seconds. Remove and whisk again. If the sauce isn’t thick enough, repeat in 5-second intervals, whisking after each, until desired consistency is reached.
5. Stir in the salt and cayenne pepper, if using. Taste and adjust seasoning as needed.

Enjoy this velvety, rich hollandaise sauce over poached eggs and English muffins for a classic eggs benedict, or get creative by drizzling it over steamed asparagus or grilled salmon. The microwave method ensures a smooth, emulsified sauce every time, without the stress of traditional techniques.

Lemon Garlic Hollandaise Sauce

Yesterday, I found myself staring at a pile of asparagus, wondering how to elevate it from simple to spectacular. That’s when I remembered the magic of Lemon Garlic Hollandaise Sauce—a creamy, tangy delight that transforms any dish into a gourmet experience. It’s my go-to when I want to impress without the stress.

Ingredients

• 3 egg yolks (room temperature for smoother blending)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 cup unsalted butter (melted but not hot)
• 1 garlic clove (minced finely to avoid chunks)
• Pinch of salt (adjust to taste)
• Pinch of cayenne pepper (optional, for a slight kick)

Instructions

1. In a medium bowl, whisk the egg yolks and lemon juice together until the mixture is thickened and doubled in volume. Tip: A balloon whisk works best for incorporating air.
2. Place the bowl over a saucepan of simmering water (double boiler method), ensuring the bottom of the bowl doesn’t touch the water. Continue whisking to prevent the eggs from scrambling.
3. Slowly drizzle in the melted butter, a few drops at a time at first, then in a steady stream, whisking constantly until the sauce is thickened and smooth. Tip: If the sauce gets too thick, add a teaspoon of warm water to loosen it.
4. Remove from heat and whisk in the minced garlic, salt, and cayenne pepper. Tip: For a smoother sauce, strain it through a fine mesh sieve to remove the garlic bits.

My favorite way to serve this Lemon Garlic Hollandaise Sauce is drizzled over steamed asparagus or as a decadent topping for eggs Benedict. The sauce is luxuriously creamy with a bright lemon zing and a subtle garlic warmth that lingers pleasantly on the palate.

Chipotle Hollandaise Sauce

Last weekend, I found myself staring at a dozen eggs and a craving for something creamy yet spicy to drizzle over my morning toast. That’s when the idea of a Chipotle Hollandaise Sauce was born—a twist on the classic that packs a smoky punch.

Ingredients

• 3 egg yolks (room temperature for smoother blending)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 cup unsalted butter (melted but not hot)
• 1-2 tsp chipotle in adobo sauce (adjust for heat preference)
• Salt to taste (start with a pinch and adjust)

Instructions

1. In a blender, combine the egg yolks and lemon juice. Blend on high for 30 seconds until the mixture is light and frothy.
2. With the blender running on low, slowly drizzle in the melted butter. This should take about 1 minute to emulsify properly.
3. Add the chipotle in adobo sauce and a pinch of salt. Blend for another 15 seconds until fully incorporated.
4. Taste and adjust the seasoning with more salt or chipotle if needed. The sauce should be creamy with a noticeable kick.
5. Transfer to a small bowl and serve immediately, or keep warm over a double boiler for up to 30 minutes, stirring occasionally.

This sauce transforms with a velvety texture and a smoky, spicy flavor that’s irresistible. Try it over poached eggs or as a daring dip for sweet potato fries.

Avocado Hollandaise Sauce

Many mornings, I find myself craving something creamy yet healthy to drizzle over my breakfast. That’s when I whip up this Avocado Hollandaise Sauce—a game-changer for anyone looking to add a nutritious twist to their meals. It’s my go-to for adding a rich, velvety texture without the guilt.

Ingredients

• 1 ripe avocado, pitted and peeled (look for one that’s slightly soft to the touch)
• 2 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/4 cup olive oil (or any neutral oil)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp cayenne pepper (for a subtle kick, optional)
• 2 tbsp water (to adjust consistency)

Instructions

1. In a blender, combine the avocado, lemon juice, olive oil, salt, and cayenne pepper.
2. Blend on high speed for 30 seconds, or until the mixture is smooth and creamy.
3. Check the consistency. If it’s too thick, add water, one tablespoon at a time, blending after each addition until desired consistency is reached.
4. Taste and adjust seasoning with more salt or lemon juice if needed.
5. Transfer the sauce to a serving bowl. For best results, serve immediately or cover and refrigerate for up to 2 days.

Great for drizzling over eggs Benedict, roasted vegetables, or even as a dip for artisanal bread, this Avocado Hollandaise Sauce brings a fresh, vibrant flavor to any dish. Its creamy texture and zesty undertones make it a versatile addition to your culinary repertoire.

Vegan Hollandaise Sauce

Finally, a vegan hollandaise sauce that doesn’t skimp on richness or flavor! I remember the first time I tried making this; it was for a brunch with friends, and no one believed it was dairy-free. Now, it’s my go-to for elevating any breakfast dish.

Ingredients

• 1 cup raw cashews, soaked overnight (or quick-soaked in boiling water for 15 minutes)
• 1/2 cup water (adjust for desired thickness)
• 2 tbsp nutritional yeast (for that cheesy flavor)
• 1 tbsp lemon juice (freshly squeezed is best)
• 1/2 tsp turmeric (for color, optional)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp garlic powder (adds depth)
• 1/4 tsp onion powder (for a slight sweetness)
• 1/8 tsp black pepper (freshly ground preferred)

Instructions

1. Drain the soaked cashews and add them to a high-speed blender.
2. Add water, nutritional yeast, lemon juice, turmeric, salt, garlic powder, onion powder, and black pepper to the blender.
3. Blend on high for 1-2 minutes, or until completely smooth. Tip: If the sauce is too thick, add water 1 tbsp at a time until desired consistency is reached.
4. Pour the sauce into a small saucepan and warm over low heat for 3-5 minutes, stirring constantly. Tip: Avoid boiling to maintain the sauce’s creamy texture.
5. Once warmed through, remove from heat. Taste and adjust seasoning if necessary. Tip: For a tangier sauce, add an extra 1/2 tbsp of lemon juice.

Keep this vegan hollandaise sauce creamy and dreamy, perfect for drizzling over avocado toast or as a decadent dip for artichokes. Its velvety texture and rich, tangy flavor will make it a staple in your plant-based kitchen.

Low-Fat Hollandaise Sauce

Very few things compare to the joy of drizzling a velvety hollandaise sauce over your morning eggs Benedict. But let’s be honest, the traditional version isn’t exactly waistline-friendly. That’s why I’ve perfected a low-fat version that doesn’t skimp on flavor or that dreamy, creamy texture we all love.

Ingredients

• 1/2 cup plain Greek yogurt (full-fat for creaminess, but low-fat works too)
• 2 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tbsp Dijon mustard (adds a nice tang)
• 1/4 tsp turmeric (for color, optional)
• Salt and pepper to taste (start with a pinch and adjust)

Instructions

1. In a medium bowl, whisk together the Greek yogurt, lemon juice, and Dijon mustard until smooth. Tip: Let the yogurt sit at room temperature for 10 minutes to avoid curdling.
2. Add the turmeric, salt, and pepper, whisking until fully incorporated. Tip: Turmeric not only adds color but also a subtle earthiness.
3. Let the sauce sit for 5 minutes to allow the flavors to meld. Tip: Taste and adjust seasoning before serving.

What you’ll love about this sauce is its creamy texture and bright, tangy flavor that pairs perfectly with steamed asparagus or a classic eggs Benedict. For a creative twist, try it as a dressing for a hearty grain bowl.

Herbed Hollandaise Sauce

Creating the perfect Herbed Hollandaise Sauce has always been my go-to when I want to impress at brunch or simply treat myself to something luxurious. It’s a game-changer for eggs Benedict, asparagus, or even grilled salmon, blending rich buttery flavors with fresh herbs for a vibrant twist.

Ingredients

• 3 large egg yolks (room temperature for best results)
• 1 tbsp lemon juice (freshly squeezed for brighter flavor)
• 1/2 cup unsalted butter (melted and slightly cooled)
• 1 tbsp fresh tarragon, finely chopped (or dill for a different herb note)
• 1 tbsp fresh chives, finely chopped
• 1/4 tsp salt (adjust to taste)
• 1/8 tsp cayenne pepper (optional for a slight kick)

Instructions

1. In a medium heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is light and frothy.
2. Place the bowl over a saucepan of barely simmering water (double boiler method), ensuring the bottom of the bowl doesn’t touch the water. Continue whisking constantly to prevent the eggs from scrambling.
3. Slowly drizzle in the melted butter, a few drops at a time at first, then in a steady stream, whisking continuously until the sauce thickens. This should take about 5-7 minutes.
4. Remove the bowl from heat and immediately stir in the chopped tarragon, chives, salt, and cayenne pepper. The residual heat will soften the herbs just enough to release their flavors without losing their brightness.
5. Let the sauce sit for a minute off the heat to allow the flavors to meld. If the sauce is too thick, you can thin it with a teaspoon of warm water.

Silky smooth with a luxurious texture, this Herbed Hollandaise Sauce is a delightful balance of rich and fresh. Drizzle it over poached eggs and crispy bacon for a classic Benedict, or get creative by spooning it over roasted vegetables for an elegant side dish.

Spicy Hollandaise Sauce

Whipping up a batch of Spicy Hollandaise Sauce has become my go-to move for adding a kick to brunch classics. There’s something about the creamy, buttery base with a hint of heat that turns ordinary eggs Benedict into a memorable meal. I remember the first time I tried adding cayenne to my hollandaise—it was a game-changer, and now I can’t imagine serving it any other way.

Ingredients

• 3 large egg yolks (room temperature for smoother emulsification)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 cup unsalted butter (melted and slightly cooled)
• 1/4 tsp cayenne pepper (adjust to taste for more or less heat)
• 1/4 tsp salt (fine grain dissolves easier)
• 1 tbsp water (to adjust consistency if needed)

Instructions

1. In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is light and frothy.
2. Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom doesn’t touch the water, to gently cook the eggs without scrambling them.
3. Slowly drizzle in the melted butter while continuously whisking to emulsify the sauce. Tip: If the sauce seems too thick, add water a teaspoon at a time until desired consistency is reached.
4. Once all the butter is incorporated and the sauce has thickened, remove from heat and whisk in the cayenne pepper and salt. Tip: Taste as you go to adjust the seasoning to your preference.
5. Serve immediately over your favorite dishes. Tip: For an extra touch, garnish with a light sprinkle of cayenne or fresh herbs.

Heavenly creamy with a spicy finish, this sauce clings beautifully to asparagus or transforms a simple poached egg into something extraordinary. Try it drizzled over grilled salmon for a decadent dinner twist.

Truffle Hollandaise Sauce

Unbelievably rich and decadent, this Truffle Hollandaise Sauce is my go-to when I want to impress at brunch or elevate a simple dish. I remember the first time I tried it drizzled over poached eggs; the earthy truffle aroma completely transformed the meal.

Ingredients

• 3 large egg yolks (room temperature for easier blending)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 cup unsalted butter (melted and slightly cooled)
• 1 tsp truffle oil (or to taste, for that signature truffle flavor)
• Salt (a pinch, adjust to taste)
• White pepper (a pinch, for a subtle heat)

Instructions

1. In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is light and frothy.
2. Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom doesn’t touch the water, to gently cook the eggs without scrambling.
3. Slowly drizzle in the melted butter while continuously whisking, to emulsify the sauce into a thick, creamy consistency.
4. Remove from heat and stir in the truffle oil, salt, and white pepper, adjusting the seasoning as needed.
5. Keep the sauce warm by placing the bowl back over the warm water (heat off) until ready to serve, stirring occasionally.

Deliciously smooth with a luxurious texture, this Truffle Hollandaise Sauce pairs wonderfully with asparagus, steak, or my personal favorite, eggs Benedict. The truffle adds an unmatched depth that makes every bite unforgettable.

Dill Hollandaise Sauce

How many times have I found myself staring at a bunch of fresh dill in my fridge, wondering how to use it before it wilts? Too many to count. That’s how this Dill Hollandaise Sauce was born—a creamy, herby twist on the classic that’s perfect for elevating your brunch game.

Ingredients

• 3 large egg yolks (room temperature for smoother blending)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 cup unsalted butter (melted and slightly cooled)
• 1 tbsp fresh dill (finely chopped, or adjust to taste)
• 1/4 tsp salt (or to taste)
• 1/8 tsp cayenne pepper (optional, for a slight kick)

Instructions

1. In a medium heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is light and frothy.
2. Place the bowl over a saucepan of simmering water (double boiler method), making sure the bottom of the bowl doesn’t touch the water. Continue whisking constantly to prevent the eggs from scrambling.
3. Slowly drizzle in the melted butter, a few drops at a time at first, then in a steady stream, whisking continuously until the sauce thickens. This should take about 5-7 minutes.
4. Remove the bowl from heat and immediately stir in the chopped dill, salt, and cayenne pepper if using. The residual heat will help infuse the dill flavor into the sauce.
5. Let the sauce sit for a minute to thicken slightly more before serving. If it’s too thick, you can whisk in a teaspoon of warm water to loosen it.

Fluffy and rich with a bright herby note, this Dill Hollandaise Sauce is a game-changer for eggs Benedict or as a decadent drizzle over grilled asparagus. Try it on salmon for a dinner twist that’ll impress.

Orange Hollandaise Sauce

Zesty and vibrant, this Orange Hollandaise Sauce has become my go-to for adding a sunny twist to breakfast classics. I stumbled upon this variation during a lazy Sunday brunch experiment, and now, it’s a staple in my kitchen for its bright flavor and silky texture.

Ingredients

• 3 egg yolks (room temperature for smoother blending)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 cup unsalted butter (melted but not hot, to prevent scrambling the eggs)
• 1/4 cup fresh orange juice (strained to avoid pulp)
• 1 tsp orange zest (finely grated for intense aroma)
• Salt to taste (start with a pinch and adjust)

Instructions

1. In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is light and frothy, about 1 minute.
2. Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom doesn’t touch the water, to gently cook the eggs.
3. Continue whisking constantly for about 3-5 minutes until the mixture thickens to the consistency of heavy cream. Tip: If it gets too thick, remove from heat immediately.
4. Slowly drizzle in the melted butter while whisking vigorously to emulsify the sauce. Tip: Adding the butter too quickly can cause the sauce to separate.
5. Once all the butter is incorporated, whisk in the orange juice and zest, then season with salt. Tip: For a smoother sauce, strain it through a fine mesh sieve.
6. Remove from heat and serve immediately, or keep warm over the double boiler for up to 30 minutes, stirring occasionally.

Glossy and rich with a citrusy punch, this Orange Hollandaise Sauce elevates eggs Benedict or steamed asparagus with its luxurious texture and refreshing taste. Try drizzling it over grilled salmon for an unexpected but delightful pairing.

Mustard Hollandaise Sauce

Never have I thought that adding mustard to hollandaise could elevate my brunch game until I stumbled upon this recipe during a lazy Sunday experiment. It’s the perfect blend of tangy and creamy, making it a versatile sauce for everything from eggs Benedict to steamed asparagus.

Ingredients

• 3 large egg yolks (room temperature for smoother blending)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 cup unsalted butter (melted but not hot, to prevent scrambling the eggs)
• 1 tbsp Dijon mustard (adjust to taste for more or less tanginess)
• 1/4 tsp salt (fine grain dissolves easier)
• 1/8 tsp cayenne pepper (optional, for a slight kick)

Instructions

1. In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is light and frothy.
2. Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom doesn’t touch the water, to gently cook the eggs without curdling.
3. Slowly drizzle in the melted butter while continuously whisking to emulsify the sauce, taking about 2-3 minutes for a thick consistency.
4. Remove from heat and whisk in the Dijon mustard, salt, and cayenne pepper until fully incorporated and smooth.
5. Let the sauce sit for a minute to thicken slightly, then taste and adjust seasoning if necessary.

Rich and velvety, this mustard hollandaise sauce clings beautifully to whatever you drizzle it over, adding a luxurious touch to simple dishes. Try it over grilled salmon or as a decadent dip for artichokes for an unexpected twist.

Sherry Hollandaise Sauce

Remember the first time I tried Sherry Hollandaise Sauce? It was at a quaint little brunch spot in Portland, and I’ve been obsessed with recreating that velvety, tangy perfection at home ever since. Here’s my foolproof version that’s become a staple in my kitchen, especially for lazy Sunday eggs Benedict.

Ingredients

• 3 large egg yolks (room temperature blends better)
• 1 tbsp lemon juice (freshly squeezed for the brightest flavor)
• 1/2 cup unsalted butter (melted but not hot)
• 2 tbsp sherry vinegar (a good quality one makes a difference)
• 1/4 tsp salt (adjust to taste)
• Pinch of cayenne pepper (for a subtle kick)

Instructions

1. In a medium heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is light and frothy.
2. Place the bowl over a pot of barely simmering water (double boiler method), ensuring the bottom doesn’t touch the water, to gently cook the eggs without scrambling them.
3. Slowly drizzle in the melted butter while continuously whisking to emulsify the sauce. This should take about 2-3 minutes for a smooth consistency.
4. Once thickened, remove from heat and whisk in the sherry vinegar, salt, and cayenne pepper. Taste and adjust seasoning if necessary.
5. Keep the sauce warm by placing the bowl over the warm (but turned off) water until ready to serve. If it thickens too much, whisk in a teaspoon of warm water to loosen.

Ultra-smooth with a luxurious texture, this Sherry Hollandaise Sauce brings a sophisticated twist to your breakfast table. Drizzle it over poached eggs and crispy bacon, or get creative by pairing it with grilled asparagus for a decadent side dish.

Coconut Milk Hollandaise Sauce

Last weekend, I found myself staring at a can of coconut milk in my pantry, wondering how I could turn it into something unexpectedly luxurious. That’s when the idea of a Coconut Milk Hollandaise Sauce was born—a lighter, dairy-free twist on the classic that’s just as rich and velvety.

Ingredients

• 1 cup full-fat coconut milk (shake the can well before opening)
• 3 egg yolks (room temperature for best results)
• 1 tbsp lemon juice (freshly squeezed for a brighter flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp cayenne pepper (optional, for a slight kick)

Instructions

1. In a small saucepan, gently heat the coconut milk over low heat until it’s warm but not boiling, about 3-4 minutes.
2. While the coconut milk heats, whisk the egg yolks and lemon juice in a heatproof bowl until the mixture is light and frothy.
3. Slowly drizzle the warm coconut milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
4. Return the mixture to the saucepan and cook over low heat, stirring continuously, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
5. Remove from heat and stir in the salt and cayenne pepper, if using. Taste and adjust seasoning as needed.

Rich and creamy, this Coconut Milk Hollandaise Sauce is a dream drizzled over steamed asparagus or as a decadent topping for eggs Benedict. The coconut milk adds a subtle sweetness that pairs beautifully with the tangy lemon and warm cayenne.

Smoked Paprika Hollandaise Sauce

After experimenting with various sauces to elevate my breakfast game, I stumbled upon a twist that changed my mornings forever. Smoked paprika hollandaise sauce isn’t just a condiment; it’s a revelation, adding a smoky depth to the classic creamy texture we all adore.

Ingredients

• 3 egg yolks (room temperature for smoother blending)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 cup unsalted butter (melted and slightly cooled)
• 1/2 tsp smoked paprika (adjust to taste for more smokiness)
• Pinch of salt (fine sea salt preferred)

Instructions

1. In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is light and frothy.
2. Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom doesn’t touch the water, to gently cook the eggs without scrambling them.
3. Slowly drizzle in the melted butter while continuously whisking to emulsify the sauce, about 3-5 minutes, until it thickens to coat the back of a spoon.
4. Remove from heat and whisk in the smoked paprika and salt until fully incorporated and smooth.
5. If the sauce is too thick, adjust by whisking in a teaspoon of warm water at a time until desired consistency is reached.

My first bite with this sauce was a game-changer; the creamy texture with a hint of smokiness made my eggs Benedict unforgettable. Try drizzling it over grilled asparagus or as a bold dip for artichokes to see its versatility shine.

Rosemary Hollandaise Sauce

Kind of like that one friend who always shows up at brunch with something unexpectedly fancy, this Rosemary Hollandaise Sauce is about to become your go-to for elevating the simplest dishes. I stumbled upon this variation during a lazy Sunday experiment, and now, it’s my secret weapon for turning eggs Benedict into a conversation starter.

Ingredients

• 3 large egg yolks (room temperature for smoother blending)
• 1 tbsp lemon juice (freshly squeezed for the brightest flavor)
• 1/2 cup unsalted butter (melted and slightly cooled)
• 1 tsp fresh rosemary (finely chopped, or adjust to taste)
• Pinch of salt (I prefer sea salt for its subtle crunch)

Instructions

1. In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is light and frothy, about 1 minute.
2. Place the bowl over a saucepan of simmering water (double boiler method), ensuring the bottom doesn’t touch the water. Continue whisking constantly to prevent the eggs from scrambling.
3. Slowly drizzle in the melted butter, a few drops at a time at first, then in a steady stream, whisking continuously until the sauce thickens, about 3-5 minutes. Tip: If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it.
4. Remove from heat and stir in the chopped rosemary and a pinch of salt. Taste and adjust seasoning if necessary. Tip: For a smoother sauce, strain it through a fine mesh sieve to remove any rosemary bits.
5. Serve immediately or keep warm by placing the bowl in warm water. Tip: If the sauce separates, whisk in a tablespoon of hot water to bring it back together.

Perfectly creamy with a velvety texture, this Rosemary Hollandaise Sauce carries the earthy aroma of rosemary that pairs wonderfully with poached eggs or grilled asparagus. Try drizzling it over roasted potatoes for a decadent twist on breakfast.

Conclusion

You’ve just discovered 18 luscious hollandaise sauce recipes that promise to elevate your meals from ordinary to extraordinary. Whether you’re a seasoned chef or a curious newbie, there’s a recipe here to spark your culinary creativity. Don’t forget to whip up your favorite, share your thoughts in the comments, and pin this roundup to your Pinterest board for your next gourmet adventure. Happy cooking!

Bella Bacinos