Description

This shortcut hollandaise sauce uses mayonnaise, milk, lemon juice, salt, and pepper to create a creamy, tangy hollandaise-style sauce in just minutes. It’s the perfect quick sauce for eggs Benedict, asparagus, seafood, roasted vegetables, and brunch dishes.

Ingredients

Scale

½ cup mayonnaise
2–3 tablespoons milk
1 tablespoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon black pepper

Optional garnish
1 tablespoon chopped chives
extra cracked black pepper

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Instructions

In a small bowl, whisk together the mayonnaise, lemon juice, salt, and black pepper until smooth.
Slowly whisk in the milk, one tablespoon at a time, until the sauce becomes smooth and pourable like traditional hollandaise.
Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
Sprinkle with chopped chives and cracked black pepper before serving.
Serve immediately over eggs Benedict, roasted asparagus, seafood, vegetables, or breakfast bowls.

Notes

If you prefer a warm sauce, microwave for 10–15 seconds, then stir well.
• Add milk slowly to control the thickness.
• This sauce is best served fresh but can be stored in the refrigerator for up to 2 days.

Prep Time: 5 MINUTES
Cook Time: 5 MINUTES
Category: Breakfast, BRUNCH
Method: STOVETOP
Cuisine: AMERICAN | FRENCH INSPIRED