Recipe

Rustic Hollandaise Sauce

A bold, buttery hollandaise with a cozy, homemade vibe. It’s lemony, peppery, and made in a blender so you get brunch-level decadence without the stress.

By Matt Campbell

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4.8

A small ceramic bowl filled with glossy rustic hollandaise sauce topped with cracked black pepper, with a whisk and halved lemon on a wooden countertop in warm window light

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Hollandaise has a reputation for being fussy, but here is the secret: it only wants two things from you, gentle heat and a steady stream of butter. Do that, and you get a sauce that tastes like weekend brunch even if it’s a random Tuesday and you’re in sweatpants.

This is my rustic hollandaise, meaning we’re not chasing spotless, white-glove perfection. We want it buttery and lemon-bright, with a little visible speckle from Dijon and black pepper, and the kind of salty richness that makes you drag your fork through the puddle on your plate.

Two poached eggs on toasted English muffin halves with rustic hollandaise sauce dripping down the sides on a white plate

Why It Works

Fast and low drama: A blender method means no constant whisking over a double boiler.
Thick, spoon-coating texture: Hot butter plus high-speed blending creates a quick, stable emulsion.
Big flavor without weird ingredients: Lemon, Dijon, and a pinch of cayenne give you that classic zip.
Rustic by design: A little pepper and mustard make it taste intentional, not precious.

Pairs Well With

Storage Tips

Hollandaise is best right after you make it, when it’s warm and silky. That said, life happens.

Short-term holding (best option)

Keep it warm for up to 1 hour in a thermos or a heatproof bowl set over a barely warm water bath. Stir occasionally. If the water is steaming, it’s too hot.

Refrigerating leftovers

Cool it quickly, then refrigerate in a sealed container for up to 2 days. Keep your fridge at 40°F/4°C or colder.
If it sat at room temperature for more than about 2 hours, it’s safest to discard it.

How to reheat without breaking

Warm it gently. I like a bowl over warm water, whisking constantly.
If it looks thick, whisk in 1 teaspoon warm water at a time.
If it starts to look oily or separated, do not panic. Put 1 fresh egg yolk in a clean bowl, whisk, then slowly whisk the broken sauce into it to re-emulsify.

Do not microwave unless you enjoy scrambled-egg surprises.

Common Questions

Why is my hollandaise thin?

Usually one of two things happened: the butter was not hot enough, or the blender speed was too low to fully emulsify. Aim for butter that is hot and foamy (about 160 to 180°F if you like numbers), and blend on medium-high to high while you stream it in. If it’s still thin, keep blending for 10 to 20 seconds. If you need a little help, blend in 1 teaspoon warm water to encourage it to come together.

Why did it break or look greasy?

With the blender method, the most common culprit is pouring the butter too fast or dumping it in all at once. The fix is usually simple: blend in 1 teaspoon warm water at a time until it snaps back into a smooth, glossy sauce. If it’s really broken, start with 1 egg yolk in the blender, then slowly stream the broken sauce into it to re-emulsify.

Can I make hollandaise without a blender?

Yes. Use a bowl over barely simmering water and whisk constantly while slowly adding warm butter. The blender method is just faster and easier for most home kitchens.

Is it safe to eat hollandaise?

This method uses hot butter to warm the yolks, but it is not a guarantee of pasteurization. Classic hollandaise often does not reliably reach pasteurization temperatures unless carefully controlled. If you are serving someone who is pregnant, immunocompromised, or very young, consider using pasteurized eggs to reduce risk and serve immediately.

Can I use salted butter?

Absolutely. Just go lighter on added salt and taste at the end.

What makes this one “rustic”?

Dijon, black pepper, and a touch of cayenne give it a slightly more assertive, speckled look and a bolder flavor. It feels homemade in the best way.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Blender (or immersion blender with a tall jar)
Small saucepan (to melt the butter)
Measuring spoons and cups
Microplane or fine grater (optional, for lemon zest)
Spatula (for scraping every last drop, obviously)

I used to treat hollandaise like it was a final boss. I would get all serious, set up a double boiler, start whisking, and then immediately spiral the second I saw a hint of oil. Then I started cooking more like I actually live here. Butter in a small pot, yolks in a blender, lemon ready to go, and a plan to taste as I go. The first time it worked, I ate it standing at the counter with a piece of toast like it was the fanciest thing I owned. Now it’s my go-to “make breakfast feel like a restaurant” move, even when the kitchen is a little chaotic.