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Sarah's Easy Hollandaise

  • servings: 4


  • 2 large egg yolks
  • 1 tablespoon warm water
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon coarse salt
  • 1/2 cup (1 stick) unsalted butter


  1. Step 1

    In a measuring cup or small bowl using an immersion blender combine egg yolks, water, lemon juice, and salt; blend with until frothy.

  2. Step 2

    Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, leaving milk solids behind, blending until sauce is thick and emulsified.

Reviews (1)

  • 21 May, 2013

    I'm surprised this recipe has no reviews yet. This hollandaise sauce is delightful and refreshing over green asparagus. It does have a mayo-like consistancy but that can be easily corrected by adding a couple of tablespoons of milk, or for a nice treat, creme fraiche. I've been using my immersion blender for years now, and I use it to make homemade mayonnaise, aioli, and for pureeing soups and sauces. I will definitely make this again, but with a bit less lemon. Thanks, Sarah!