Fast Perfect Hollandaise Sauce

This classic sauce is perfect with vegetables, fish, and poultry. It’s rich, velvety, and delightful. Just keep it warm; don’t cook it or it will curdle.

Serves: 20Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 20


  • ½ lb. unsalted butter
  • 2 egg yolks, at room temperature
  • 1 large egg, at room temperature
  • 1 Tbsp. lemon juice
  • 2 Tbsp. heavy cream
  • ½ tsp. salt
  • ¼ tsp. ground white pepper


  • Place the butter in a small, heavy-bottomed saucepan to melt.
  • Put the eggs and the lemon juice in the bowl of a blender or food processor. With the motor running on low, slowly drizzle in the melted butter. Add the rest of the ingredients.
  • Return the sauce to the pan and whisk vigorously until thickened. Immediately pour the sauce into a warm sauceboat. (If you don’t do this immediately, you will end up with scrambled eggs.)