Ina Garten’s Hollandaise Sauce is a classic French sauce made simple with her streamlined blender method. This velvety, buttery sauce is perfect over eggs, asparagus, fish, or even steak. With its creamy texture and bright lemon flavor, it brings a luxurious touch to both casual and formal meals.

Thanks to Ina’s easy approach, you can make a traditionally tricky sauce in minutes—without the stress of a double boiler or constant whisking.

What Is Ina Garten Hollandaise Sauce?

Hollandaise sauce is one of the five classic French “mother sauces,” traditionally made by emulsifying egg yolks, melted butter, and lemon juice. Ina Garten simplifies the process using a blender, making it quicker and more reliable. The result is a rich, tangy, and buttery sauce perfect for brunch and beyond.

Ina Garten Hollandaise Sauce recipe — Ina Garten Hollandaise Sauce

Other Ina Garten Recipes

Reasons to Try Ina Garten Hollandaise Sauce

Blender method is foolproof – No double boiler needed
Ready in 5 minutes – Ideal for brunch or quick dinner upgrades
Creamy and smooth – Elegant texture and balanced flavor
Versatile – Great over eggs, fish, or steamed vegetables
Impressive but easy – Makes simple dishes feel gourmet
Naturally gluten-free – Perfect for gluten-sensitive diets
Small batch friendly – Perfect for 2–4 servings

Ingredients Needed to Make Ina Garten’s Hollandaise Sauce

3 large egg yolks
1 tablespoon freshly squeezed lemon juice (plus more to taste)
½ teaspoon kosher salt
⅛ teaspoon cayenne pepper or a few drops of hot sauce (optional)
12 tablespoons (1½ sticks) unsalted butter, melted and hot

Instructions to Prepare Ina Garten Hollandaise Sauce

Step 1: Set up your blender

In a small blender or food processor, combine the egg yolks, lemon juice, salt, and cayenne pepper. Blend on low for about 15–20 seconds to combine and slightly warm the yolks.

Step 2: Slowly add the melted butter

With the blender running on low, slowly drizzle in the hot, melted butter through the lid opening. Pour in a thin stream so the mixture emulsifies properly. Blend until thick and smooth.

Step 3: Taste and adjust

Stop the blender and taste your sauce. Add more lemon juice or salt if desired, then blend briefly again to incorporate.

Step 4: Serve immediately

Pour into a warm serving bowl and use right away. If needed, keep warm over a bowl of hot water for up to 30 minutes.

What Goes Well With Ina Garten’s Hollandaise Sauce

Eggs Benedict or poached eggs – A classic brunch pairing
Steamed or roasted asparagus – Enhances simple vegetables
Grilled salmon or white fish – Adds richness and acidity
Seared filet mignon or steak – For a luxurious dinner
Roasted potatoes or hash browns – Delicious at breakfast or dinner
Crab cakes or lobster tail – Perfect seafood match
Sauteed spinach or artichokes – Light vegetables with bold sauce

Key Tips for Making Ina Garten Hollandaise Sauce

Use hot melted butter – Temperature helps the sauce emulsify
Add butter slowly – Prevents curdling and ensures smooth texture
Use a narrow blender jar – Makes small batch emulsions easier
Don’t skip the lemon – Balances the richness of the butter
Cayenne or hot sauce adds dimension – Without making it spicy
Keep warm gently – Never over direct heat or microwave
Make just before serving – Best enjoyed fresh

Creative Variations of Ina Garten Hollandaise Sauce

Add chopped fresh tarragon – For a Béarnaise-style finish
Include a pinch of smoked paprika – For a smoky depth
Use Meyer lemon juice – Adds a subtle sweetness
Stir in minced shallots or garlic – For more complexity
Try with browned butter – Adds nutty richness
Add a splash of white wine vinegar – For sharper acidity
Finish with chives or parsley – For a fresh herb note

Storage Guidelines for Ina Garten Hollandaise Sauce

Best served fresh – For texture and food safety
Keep warm in a thermos or warm water bath – Up to 30 minutes
Avoid refrigeration – Texture breaks and cannot be reheated easily
Do not freeze – Emulsified sauces don’t freeze well
Make in small batches – To reduce waste

Reheating Tips for Ina Garten’s Hollandaise Sauce

Use a double boiler or warm water bath – Gentle reheating prevents curdling
Stir constantly while warming – Helps maintain emulsification
Never microwave – It overheats quickly and can scramble the eggs
Add a teaspoon of warm water or lemon juice – Helps smooth out the texture if needed
Only reheat once – Quality declines after multiple cycles

Nutritional Value (per 2-tbsp serving, approx.)

Calories: 180
Protein: 1g
Fat: 20g
Carbohydrates: 0g
Saturated Fat: 12g
Cholesterol: 110mg
Sodium: 120mg

A rich, flavorful addition to brunch or dinner that’s high in healthy fats and low in carbs.

FAQs

Can Ina Garten’s hollandaise sauce be made in advance?

It’s best served fresh, but you can keep it warm in a thermos or over a bowl of hot water for up to 30 minutes. Reheating after chilling is not recommended due to its delicate texture.

What makes Ina Garten’s hollandaise sauce foolproof?

Ina’s blender method removes the risk of curdling by avoiding direct heat and steadily incorporating hot butter, creating a stable, creamy emulsion every time.

What does hollandaise sauce taste like?

Hollandaise has a buttery, creamy texture with a bright tang from lemon juice and a mild kick from cayenne or hot sauce. It’s rich, smooth, and savory.

Can I reheat leftover hollandaise sauce?

It’s not ideal. Hollandaise doesn’t reheat well in the microwave or over high heat. If you must reheat, use a warm water bath and stir constantly to prevent separation.

Wrapping Up

Ina Garten’s Hollandaise Sauce is the kind of recipe that transforms a simple plate into something extraordinary. With her blender method, the sauce becomes easy and approachable, even for home cooks. Drizzle it over eggs, vegetables, or seafood, and watch how it instantly adds elegance and flavor. Once you try it, it’ll become your go-to sauce for special mornings and impressive dinners alike.