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No-Fuss Hollandaise

barely adapted from Debby Hoskin
Course Breakfast, Sauces
Cuisine French
Keyword butter, eggs, lemon
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Makes 2 servings


  • 4 large egg yolks
  • ½ cup salted butter (one stick)
  • 1 tsp. lemon juice
  • dash of smoked paprika, optional


  • Fill a small saucepan with 1" water. Place the pan on the stove over medium heat and bring to a simmer.
  • Meanwhile, melt butter in a small container with a pour spout.
  • Combine egg yolks in a heatproof glass bowl. Whisk to mix together.
  • Place the yolk bowl over the simmering water, creating a double boiler.
  • Whisking constantly, drizzle the butter into the yolks. Continue whisking until the mixture thickens, about 5 minutes.
  • Stir in lemon juice and smoked paprika, if desired.
  • Immediately remove from heat.
  • Serve over your favorite breakfast, such as eggs benedict or even a vegetable scramble.


This recipe can easily be scaled to your needs. A 4-yolk recipe will generously serve 2 people, but feel free to increase to 6 yolks/12 tbsp. butter or 8 yolks/1 cup butter if serving a crowd! Be aware that increasing the volume of sauce will also increase the amount of time whisking before it thickens.