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Easy Hollandaise Sauce for Steak

Author: Kelly the Kitchen Kop


  • 5 medium fresh garlic cloves minced
  • Juice of 1 big lemon or 2 small organic is best
  • 2/3 cup white wine I used a Riesling, that's all I had, but real chefs would prefer a more dry wine, I loved it like this!
  • 8-9 Tablespoons of cold butter pastured butter is best (more butter if you're serving more than 4 people)
  • 3 egg yolks best from pastured hens for more nutrition
  • 1/2 teaspoon dried tarragon or fresh
  • 1/4 teaspoon dried parsley or fresh (this is optional)
  • Sea salt and pepper to taste start with 1/4 teaspoon each


  • In a medium sized saucepan, add the lemon juice, wine, and garlic and bring to a light boil.  Cook it down until there's only a tiny bit of liquid still in the pan and mostly only the garlic left, keep your eye on it and don't let it burn.  It'll take a few minutes.  Remove from heat and cool 5-10 minutes, you can add a tablespoon or so of cold butter to cool it more quickly.
  • Once it's cool, on very low heat add 3 egg yolks, whisking constantly so the eggs don't scramble.  Keep whisking as it thickens a bit.  Add 8 Tablespoons butter, one tablespoon or so at a time, keep whisking, and keep the heat on low.  Add more butter if you're serving more people and you want more sauce.  Keep stirring as it thickens.
  • Add tarragon and parsley if desired.  Increase amounts to your taste, but I only like it to have a hint of these flavors so the lemon and butter flavors stand out.  Add sea salt and pepper, just add a bit and taste-test to see if you need more.
  • Turn off the heat until you're ready to serve it over hot grass-fed steaks.  I also love to dip roasted potatoes or veggies into this yummy sauce, such as green beans, broccoli, or asparagus.  You guys this stuff is dreamy!  Sometimes I just drink it it's so good, lol, just kidding.  NOT kidding.
  • If serving any leftovers again the next day, just add a little more butter as you heat it up and whisk it in to warm it up.
  • Serves about 4 people.