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Easy, Tangy Hollandaise Sauce

Rated as 4.4 out of 5 Stars

"Great and easy hollandaise sauce. I like my hollandaise sauce tangy and with a kick so I add extra lemon juice and cayenne pepper to my liking. It serves 2 to 4 depending on what you put it on. I use it on eggs Benedict. It's the best I have had - not bland like some hollandaise sauces!"
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15 m servings 231
Original recipe yields 4 servings


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  1. Combine 1/4 cup butter, egg yolks, lemon juice, and water in a saucepan over low heat. Cook, stirring constantly, until butter is melted, about 5 minutes. Add remaining 1/4 cup butter and continue to cook, stirring constantly, until butter is melted and incorporated, about 5 minutes. Season with cayenne pepper.


  • Cook's Note:
  • Substitute white pepper for the cayenne pepper, if desired.

Nutrition Facts

Per Serving: 231 calories; 25.2 0.8 1.6 163 168 Full nutrition

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  1. 10 Ratings

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Most helpful positive review

Perfect every time! I use the recipe exactly as written.

Most helpful critical review

Super runny.

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Least positive

Perfect every time! I use the recipe exactly as written.

Loved this simple recipe that brightened up my dish. I forgot to add water and it separated a little, but maybe because I stopped to reheat it a couple times. It was really smooth before I start...

Very easy but way too much lemon. Next time I'm going to use only 1/2 a tablespoon!

Super runny.

I would definitely recommend this recipe. I like the extra flavor of the lemon juice as well.

We thought this was very nice. I made half a recipe, and it was easy to make and tasted quite like what we thought it would. I served it over chicken because hollandaise doesn't always have to...