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5 from 2 votes

Maple Hollandaise Sauce

For me, brunch isn't brunch without maple syrup. Adding maple to hollandaise makes my carbs sweeter.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 302kcal
Author: Stefani


  • 4 large egg yolks Because the eggs won't be fully cooked, I highly recommend Safest Choice pasteurized eggs to those concerned about food safety. You can eat Safest Choice eggs completely raw with no worries.
  • 1 1/2 teaspoons lemon juice
  • 3 tablespoons real maple syrup
  • 1/2 cup unsalted butter melted


  • Whisk the egg yolks, lemon juice, and maple syrup together in a stainless steel bowl (or any bowl that you won't melt when you put it on top of a hot saucepan) until the mixture is thickened and doubled in volume.
  • Place the bowl over a saucepan containing barely simmering water (or use a double boiler). The water should not touch the bottom of the bowl.
  • Continue to whisk rapidly. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Be careful to not let the eggs get too hot or they will scramble.
  • Remove from heat, cover, and place in a warm spot until ready to use.
  • If the sauce gets too thick, whisk in a few drops of warm water before serving.


Hollandaise sauce should not be made in advance. For best results, it should be served within one hour of preparing it.


Calories: 302kcal | Carbohydrates: 10g | Protein: 3g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 256mg | Sodium: 13mg | Potassium: 53mg | Sugar: 9g | Vitamin A: 970IU | Vitamin C: 0.7mg | Calcium: 46mg | Iron: 0.5mg