Hollandaise Sauce

Hollandaise Sauce over Classic Eggs Benedict

“My first Eggs Benedict was at DeVere’s Irish Pub in Davis and it was served with a Sriracha Hollandaise Sauce. I was skeptical at first, because I’m not a fan of really spicy food, but it was fantastic, not super spicy, with just that extra bit of flavor.” – April Ferre

Hollandaise Sauce

Course: Sauces & Gravies
Cuisine: French


  • 3 Egg Yolks
  • 1 Tablespoon Lemon Juice
  • 1/4 Teaspoon Salt
  • Pinch Cayenne Pepper
  • 8 to 10 Tablespoons Butter Melted & Hot
  • 1 to 3 Teaspoons Sriracha Optional, To Taste


  • Melt the butter in a microwave until it is hot.
  • Add the egg yolks, lemon juice, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
  • With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified and of desired consistency.
  • Pour the Hollandaise sauce into a small bowl and serve while warm.


  • Sriracha Hollandaise: Blend in Sriracha to taste.


Reheating Hollandaise Sauce: Yes, Hollandaise can be reheated, but very carefully or it will split! Microwave at 20% power for 20 seconds at a time until sauce just begins to soften. Then reheat at 10 second intervals, stirring in between until sauce is of desired consistency.

2020 Adapted Recipe – April Ferre – Adapted from www.downshiftology.com

Related Recipes:
Sriracha Hollandaise Sauce on April’s Farmhouse Eggs Benedict