18 Delicious Recipes with Hollandaise Sauce to Elevate Your Meals

Hollandaise sauce—the velvety, buttery star of brunch—can transform even the simplest dishes into something extraordinary. Whether you’re drizzling it over crispy asparagus, smothering a juicy steak, or upgrading your morning eggs, this luxurious sauce is a game-changer. Ready to take your meals to the next level? Here are 18 mouthwatering recipes that prove hollandaise isn’t just for Benedicts—it’s your new secret weapon in the kitchen!

Classic Eggs Benedict with Hollandaise Sauce

Nothing beats a perfectly poached egg draped in velvety hollandaise—this brunch classic is worth mastering for lazy weekends.

Ingredients:

• 2 English muffins, split
• 4 large eggs
• 4 slices Canadian bacon
• 1 tbsp white vinegar
• 1/2 cup unsalted butter, melted
• 2 large egg yolks
• 1 tbsp lemon juice
• 1/4 tsp salt
• Pinch of cayenne pepper
• Fresh chives, chopped (for garnish)

Instructions:

1. Toast muffins: Lightly toast English muffins until golden. Keep warm.
2. Cook bacon: In a skillet over medium heat, cook Canadian bacon for 1–2 minutes per side until lightly browned.
3. Poach eggs: Fill a deep skillet with 3 inches of water, add 1 tbsp white vinegar, and bring to a gentle simmer. Crack eggs one at a time into a small bowl, then slide into water. Poach for 3–4 minutes until whites are set but yolks are soft. Remove with a slotted spoon.
4. Make hollandaise: Whisk 2 egg yolks, 1 tbsp lemon juice, and 1/4 tsp salt in a heatproof bowl. Place over a pot of barely simmering water (don’t let bowl touch water). Slowly drizzle in 1/2 cup melted butter, whisking constantly until thickened. Stir in a pinch of cayenne.
5. Assemble: Top each muffin half with Canadian bacon, a poached egg, and a generous spoonful of hollandaise. Garnish with chives.

The magic here? The hollandaise’s lemony tang cuts through the richness of the yolk, creating a bite that’s indulgent but balanced.

Tip: For stress-free poaching, use the freshest eggs—their tight whites hold shape better!

Grilled Asparagus with Hollandaise Drizzle

Nothing says spring like crisp-tender asparagus with a velvety hollandaise drizzle—this elegant side comes together in minutes but tastes restaurant-worthy.

Ingredients:

• 1 lb asparagus, tough ends trimmed
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup prepared hollandaise sauce (warmed)
• 1 tsp lemon zest

Instructions:

1. Preheat grill to medium-high (about 400°F). Toss asparagus with olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Grill asparagus for 3–4 minutes per side, turning once with tongs, until lightly charred but still crisp.
3. Arrange on a platter, drizzle with warm hollandaise sauce, and sprinkle with lemon zest.

The smoky grill marks balance the rich sauce beautifully, while the lemon zest adds a bright finish. Tip: For extra flavor, try adding a pinch of smoked paprika to the hollandaise!

Steak and Eggs with Hollandaise Topping

This hearty breakfast combines juicy steak, perfectly runny eggs, and a velvety hollandaise sauce for a meal that feels downright luxurious.

Ingredients:

• 1 (8 oz) ribeye or sirloin steak, about 1-inch thick
• 2 large eggs
• 2 tbsp unsalted butter, divided
• 1/2 tsp kosher salt, divided
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/2 cup prepared hollandaise sauce (store-bought or homemade)
• 1 tbsp chopped fresh chives

Instructions:

1. Season steak on both sides with 1/4 tsp kosher salt, black pepper, and garlic powder. Heat 1 tbsp butter in a cast-iron skillet over medium-high heat. Cook steak for 4–5 minutes per side for medium-rare (135°F internal temperature). Transfer to a plate and let rest for 5 minutes.
2. In the same skillet, melt remaining 1 tbsp butter over medium heat. Crack eggs into the skillet and sprinkle with remaining 1/4 tsp kosher salt. Cook sunny-side up for 3–4 minutes until whites are set but yolks are still runny.
3. Slice steak against the grain. Plate with eggs, drizzle warm hollandaise sauce over the top, and garnish with chives.

The magic here is in the contrast: the rich hollandaise clings to the savory steak and silky yolks, tying everything together in one indulgent bite.

Tip: For extra flavor, spoon a little of the steak’s resting juices over the eggs before adding the hollandaise.

Smoked Salmon Bagels with Hollandaise Sauce

Elevate your brunch game with these indulgent smoked salmon bagels, topped with velvety homemade hollandaise for a restaurant-worthy bite.

Ingredients:

• 2 everything bagels, sliced and lightly toasted
• 4 oz smoked salmon
• 2 large egg yolks
• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/8 tsp cayenne pepper
• 1 tbsp chopped fresh dill (plus extra for garnish)
• 1/4 cup thinly sliced red onion
• 1 tsp capers (optional)

Instructions:

1. Make the hollandaise: Whisk 2 large egg yolks, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp cayenne in a heatproof bowl. Place the bowl over a pot of gently simmering water (don’t let the bowl touch the water). Slowly drizzle in the melted butter while whisking constantly until thick and creamy, about 3 minutes. Stir in 1 tbsp dill. Remove from heat.
2. Assemble: Layer smoked salmon on toasted bagel halves. Spoon warm hollandaise over the salmon, then top with red onion, capers (if using), and extra dill.

The magic here? The hollandaise’s richness cuts through the salmon’s smokiness, while the bagel adds crunch—no fancy tools required!

Tip: For extra tang, swap lemon juice with 1/2 tsp white vinegar in the hollandaise.

Roasted Brussels Sprouts with Hollandaise Glaze

These crispy Brussels sprouts get a luxurious upgrade with a velvety hollandaise drizzle—perfect for turning a simple side into something special.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup store-bought or homemade hollandaise sauce
• 1 tsp lemon juice
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. Toss Brussels sprouts with olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
2. Roast for 20–25 minutes, flipping halfway, until deeply caramelized and tender.
3. Warm hollandaise sauce gently in a small saucepan over low heat, then whisk in 1 tsp lemon juice.
4. Arrange roasted sprouts on a platter, drizzle with hollandaise glaze, and sprinkle with parsley.

The contrast of crispy edges and rich, tangy sauce makes this dish feel restaurant-worthy—yet it’s ready in under 30 minutes.

Tip: For extra crunch, sprinkle with toasted breadcrumbs or chopped almonds before serving.

Lobster Benedict with Hollandaise Sauce

This decadent twist on eggs Benedict swaps in tender lobster for a brunch-worthy dish that feels downright luxurious.

Ingredients:

• 2 lobster tails (4–5 oz each), steamed and meat chopped
• 2 English muffins, split and toasted
• 4 large eggs
• 1 tbsp white vinegar
• 1/2 cup unsalted butter, melted
• 2 large egg yolks
• 1 tbsp lemon juice
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• Fresh chives, chopped (for garnish)

Instructions:

1. Make the hollandaise: Whisk 2 egg yolks, 1 tbsp lemon juice, and 1/4 tsp cayenne pepper in a heatproof bowl. Place over a pot of simmering water (double boiler), whisking constantly. Slowly drizzle in 1/2 cup melted butter until thickened, about 3–4 minutes. Stir in 1/4 tsp salt, then remove from heat.
2. Poach the eggs: Fill a deep skillet with water, add 1 tbsp white vinegar, and bring to a gentle simmer. Crack eggs one at a time into the water, cooking for 3 minutes until whites are set but yolks are runny. Remove with a slotted spoon.
3. Assemble: Top each toasted English muffin half with lobster meat, a poached egg, and a generous drizzle of hollandaise. Garnish with chives.

The rich hollandaise and sweet lobster create a perfect balance, while the runny yolk ties it all together—ideal for impressing guests or treating yourself.

Tip: Keep leftover hollandaise warm by placing the bowl near (not on) the stovetop; reheating directly can cause separation.

Spinach and Mushroom Crepes with Hollandaise

These elegant yet easy crepes are packed with earthy mushrooms, tender spinach, and draped in a velvety hollandaise—perfect for a leisurely brunch or light dinner.

Ingredients:

• 1 cup all-purpose flour
• 1 1/4 cups whole milk
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1/4 tsp salt
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 2 cups fresh spinach
• 1/4 tsp black pepper
• 1/2 cup unsalted butter (for hollandaise)
• 3 large egg yolks
• 1 tbsp lemon juice
• Pinch of cayenne pepper

Instructions:

1. Make crepe batter: Whisk together 1 cup flour, 1 1/4 cups milk, 2 eggs, 2 tbsp melted butter, and 1/4 tsp salt until smooth. Let rest 10 minutes.
2. Cook mushrooms: Heat 1 tbsp olive oil in a skillet over medium. Add mushrooms and cook 5 minutes until golden. Stir in spinach and 1/4 tsp black pepper; cook 1 minute until wilted. Set aside.
3. Cook crepes: Heat a nonstick pan over medium. Pour 1/4 cup batter, swirling to coat. Cook 1–2 minutes per side. Repeat for 8 crepes.
4. Make hollandaise: Melt 1/2 cup butter. Blend 3 egg yolks, 1 tbsp lemon juice, and cayenne. Slowly drizzle in butter while blending until thick.
5. Assemble: Fill each crepe with spinach-mushroom mixture, fold, and drizzle with hollandaise.

The tangy hollandaise cuts through the richness of the crepes, while the mushrooms add a meaty depth—no one will guess it comes together in 30 minutes!

Tip: Keep crepes warm in a 200°F oven while you finish the batch.

Grilled Portobello Mushrooms with Hollandaise

Meaty portobellos get the royal treatment with a velvety hollandaise drizzle—perfect for turning a simple grill night into something special.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 egg yolks
• 1 tbsp lemon juice
• 1/2 cup unsalted butter, melted
• Pinch of cayenne pepper

Instructions:

1. Prep mushrooms: Brush portobellos all over with 2 tbsp olive oil, then sprinkle evenly with garlic powder, kosher salt, and black pepper.
2. Grill: Heat grill to medium-high (400°F). Grill mushrooms gill-side down for 5 minutes, flip, and cook 4–5 more minutes until tender.
3. Make hollandaise: Whisk egg yolks and lemon juice in a heatproof bowl. Set over a pot of simmering water (don’t let bowl touch water). Slowly drizzle in melted butter while whisking constantly until thickened, about 3 minutes. Stir in cayenne.
4. Serve: Plate mushrooms gill-side up and generously spoon hollandaise over each. Garnish with extra cayenne if desired.

The smoky char of the mushrooms pairs magically with the rich, citrusy sauce—it’s like a gourmet steakhouse bite without the meat!

Tip: For extra depth, add a dash of smoked paprika to the mushroom seasoning.

Cauliflower Steaks with Hollandaise Sauce

These hearty cauliflower steaks, smothered in creamy hollandaise, turn a humble veggie into a showstopping centerpiece—no steak knife required.

Ingredients

• 1 large head cauliflower (sliced into 1-inch-thick “steaks”)
• 3 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 large egg yolks
• 1 tbsp lemon juice
• 1/2 cup unsalted butter, melted
• Pinch of cayenne pepper

Instructions

1. Preheat oven to 400°F. Brush cauliflower steaks on both sides with 2 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Roast for 25 minutes, flipping halfway, until tender and charred at the edges.
2. Meanwhile, make hollandaise: Vigorously whisk egg yolks and 1 tbsp lemon juice in a heatproof bowl set over a pot of simmering water (don’t let bowl touch water). Slowly drizzle in melted butter while whisking until thickened, about 3 minutes. Stir in a pinch of cayenne.
3. Drizzle steaks with hollandaise and serve immediately. The contrast of the crispy edges against the velvety sauce is pure magic.

Tip: Save loose cauliflower florets for roasting alongside the steaks—they make a great snack!

Shrimp and Grits with Hollandaise Drizzle

This Southern classic gets an elegant upgrade with a velvety hollandaise sauce that ties everything together in rich, buttery harmony.

Ingredients:

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp salt (divided)
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 lb large shrimp, peeled and deveined
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 2 tbsp lemon juice
• 2 egg yolks
• 1/2 cup melted butter (for hollandaise)
• Pinch of cayenne pepper

Instructions:

1. Grits: Bring water and 1/2 tsp salt to a boil. Whisk in grits, reduce heat to low, and simmer for 20 minutes, stirring occasionally, until thickened. Stir in heavy cream and 2 tbsp butter. Cover and keep warm.
2. Shrimp: Toss shrimp with smoked paprika, remaining 1/2 tsp salt, and black pepper. Sauté in a skillet over medium-high heat for 2 minutes per side. Add garlic and lemon juice; cook 30 seconds until fragrant. Remove from heat.
3. Hollandaise: Vigorously whisk egg yolks and 1 tbsp lemon juice in a heatproof bowl over a pot of simmering water (don’t let bowl touch water). Slowly drizzle in 1/2 cup melted butter until thickened, then whisk in cayenne.
4. Divide grits among bowls, top with shrimp, and generously drizzle with hollandaise.

The magic here is in the contrast: creamy grits and plump shrimp get a glossy, citrus-kissed hollandaise that makes every bite feel indulgent.

Tip: For extra depth, swap 1 cup water with seafood stock when cooking the grits.

Baked Potatoes with Hollandaise Topping

These baked potatoes get a luxurious upgrade with a velvety hollandaise sauce—perfect for when you want to turn a simple side into something special.

Ingredients:

• 4 large russet potatoes, scrubbed and dried
• 1 tbsp olive oil
• 1 tsp kosher salt
• 3 large egg yolks
• 1 tbsp lemon juice
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• Chopped fresh chives, for garnish

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, rub with 1 tbsp olive oil, and sprinkle with 1 tsp kosher salt. Place directly on the oven rack and bake for 50–60 minutes, until tender when pierced with a knife.
2. While potatoes bake, make the hollandaise: In a blender, combine 3 egg yolks and 1 tbsp lemon juice. Blend for 10 seconds, then slowly drizzle in 1/2 cup melted butter while blending until thick and creamy. Add 1/4 tsp cayenne pepper and 1/4 tsp salt; pulse to combine.
3. Split baked potatoes open, fluff the insides with a fork, and generously drizzle with hollandaise. Garnish with chopped chives.

The contrast of the crispy potato skin and the rich, lemony hollandaise makes this dish feel indulgent yet effortless—ideal for brunch or a steakhouse-style dinner at home.

Tip: For extra-crispy skins, rub potatoes with oil and salt after piercing—it helps the seasoning adhere better.

Chicken Florentine with Hollandaise Sauce

This elegant yet easy dish combines tender chicken, wilted spinach, and a velvety hollandaise for a restaurant-worthy meal at home.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cups fresh baby spinach
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 large egg yolks
• 1 tbsp lemon juice
• 1/2 cup unsalted butter, melted
• Pinch of cayenne pepper

Instructions:

1. Cook chicken: Heat olive oil in a skillet over medium-high. Season chicken with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 6–7 minutes per side until golden and 165°F internally. Remove and set aside.
2. Sauté spinach: In the same skillet, add spinach and cook for 2 minutes until wilted. Pour in heavy cream and simmer for 1 minute. Stir in Parmesan until melted.
3. Make hollandaise: Whisk egg yolks and lemon juice in a bowl until pale. Slowly drizzle in melted butter while whisking constantly until thickened. Add a pinch of cayenne.
4. Assemble: Slice chicken and arrange over spinach. Spoon hollandaise generously over the top.

The magic here? The hollandaise forms a luscious blanket that seeps into every bite of chicken and spinach.

Tip: For extra flavor, rub chicken with 1/2 tsp garlic powder before cooking.

Vegetable Frittata with Hollandaise Drizzle

This veggie-packed frittata gets a luxurious upgrade with a silky hollandaise drizzle—perfect for lazy weekend brunches or a quick, impressive dinner.

Ingredients:

• 8 large eggs
• 1/4 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 small red bell pepper, diced
• 1 cup baby spinach, roughly chopped
• 1/4 cup shredded cheddar cheese
• 1/2 cup prepared hollandaise sauce, warmed
• 1 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 375°F. In a bowl, whisk together eggs, milk, 1/2 tsp salt, and 1/4 tsp black pepper until fluffy.
2. Heat olive oil in a 10-inch oven-safe skillet over medium. Sauté red bell pepper for 3 minutes until slightly soft, then add spinach and cook just until wilted, about 1 minute.
3. Pour egg mixture over vegetables, tilting the pan to distribute evenly. Sprinkle cheddar cheese on top. Cook undisturbed for 2 minutes, then transfer to the oven.
4. Bake for 15–18 minutes until the center is set and edges are golden. Let cool 5 minutes.
5. Drizzle with warmed hollandaise sauce and garnish with chives. Slice and serve warm.

The creamy hollandaise melts into the fluffy eggs, while the crisp-edged frittata holds its shape beautifully—no flipping required!

Tip: For extra richness, swap the milk for heavy cream and add a pinch of smoked paprika to the eggs.

Fried Green Tomatoes with Hollandaise Sauce

Crispy, tangy fried green tomatoes get a luxurious upgrade with a silky hollandaise drizzle—this Southern classic just leveled up.

Ingredients:

• 2 large green tomatoes, sliced into 1/4-inch rounds
• 1/2 cup all-purpose flour
• 1/2 cup buttermilk
• 1 cup cornmeal
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt, plus extra for sprinkling
• 1/4 tsp black pepper
• 1/2 cup vegetable oil (for frying)
• 2 large egg yolks
• 1 tbsp lemon juice
• 1/2 cup unsalted butter, melted
• Pinch of cayenne pepper

Instructions:

1. Prep tomatoes: Sprinkle tomato slices lightly with salt and let sit on paper towels for 10 minutes to draw out moisture. Pat dry.
2. Dredge: Set up three bowls—one with flour, one with buttermilk, and one with cornmeal mixed with smoked paprika, garlic powder, 1/2 tsp salt, and black pepper. Dip each tomato slice in flour, then buttermilk, then cornmeal mixture, pressing gently to adhere.
3. Fry: Heat oil in a skillet over medium-high until shimmering (about 350°F). Fry tomatoes in batches for 2–3 minutes per side until golden. Drain on a wire rack.
4. Hollandaise: Whisk egg yolks and lemon juice in a heatproof bowl over a pot of simmering water (don’t let bowl touch water). Slowly drizzle in melted butter, whisking constantly until thickened, about 3 minutes. Stir in cayenne.
5. Serve: Drizzle warm hollandaise over fried tomatoes and enjoy immediately.

The contrast of crunchy cornmeal crust, bright tomatoes, and rich hollandaise makes this dish irresistible—especially when the sauce soaks into the crispy crevices.

Tip: For extra tang, add a dash of hot sauce to the hollandaise!

Crab Cakes with Hollandaise Topping

These crispy-on-the-outside, tender-on-the-inside crab cakes get a luxurious upgrade with a silky hollandaise drizzle—perfect for a fancy brunch or a special dinner.

Ingredients:

• 1 lb lump crabmeat, drained and picked for shells
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tsp Old Bay seasoning
• 1/4 tsp salt
• 2 tbsp unsalted butter, for frying
• 1/2 cup hollandaise sauce (store-bought or homemade)
• 1 tbsp chopped fresh parsley, for garnish

Instructions:

1. In a large bowl, gently mix crabmeat, panko, mayonnaise, egg, Dijon mustard, lemon juice, Old Bay seasoning, and salt until just combined (don’t overmix). Shape into 8 small patties, about 1/2-inch thick.
2. Melt butter in a large skillet over medium heat. Cook crab cakes for 3–4 minutes per side until golden brown and crisp.
3. Warm hollandaise sauce according to package instructions (or make fresh). Drizzle over crab cakes and garnish with parsley.

The secret here? A light hand with the crabmeat keeps the cakes delicate, while the hollandaise adds a rich, velvety finish.

Tip: For extra-crispy cakes, chill the shaped patties for 15 minutes before frying.

Roasted Carrots with Hollandaise Glaze

These roasted carrots get a luxurious upgrade with a velvety hollandaise glaze—simple enough for weeknights but fancy enough to impress guests.

Ingredients

• 1 lb whole carrots, peeled and trimmed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup unsalted butter, melted
• 2 large egg yolks
• 1 tbsp lemon juice
• 1/8 tsp cayenne pepper (optional)

Instructions

1. Preheat oven to 425°F. Toss carrots with olive oil, 1/4 tsp salt, and black pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and caramelized at the edges.
2. While carrots roast, make the glaze: Whisk egg yolks, lemon juice, and remaining 1/4 tsp salt in a heatproof bowl. Set over a pot of simmering water (don’t let bowl touch water). Slowly drizzle in melted butter, whisking constantly, until thickened, about 3 minutes. Stir in cayenne (if using).
3. Drizzle warm hollandaise over roasted carrots just before serving.

The glaze’s rich tang balances the carrots’ natural sweetness, while a hint of cayenne adds a subtle kick. Tip: For extra flair, garnish with chopped chives or toasted sesame seeds.

Quiche Lorraine with Hollandaise Sauce

This classic French quiche gets a luxurious upgrade with a velvety hollandaise drizzle—perfect for brunch or a fancy weeknight dinner.

Ingredients

• 1 store-bought pie crust (9-inch), thawed
• 6 slices thick-cut bacon, chopped
• 1 cup shredded Gruyère cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 3 egg yolks (for hollandaise)
• 1 tbsp lemon juice
• 1/2 cup unsalted butter, melted
• Pinch of cayenne pepper

Instructions

1. Prep crust: Press pie crust into a 9-inch tart pan. Prick bottom with a fork, then freeze for 15 minutes. Preheat oven to 375°F.
2. Cook bacon: In a skillet over medium heat, cook chopped bacon until crispy, 6–8 minutes. Drain on paper towels.
3. Assemble quiche: Sprinkle bacon and Gruyère into the crust. Whisk together eggs, heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and nutmeg; pour over filling.
4. Bake: Bake at 375°F for 30–35 minutes until center is just set. Cool 10 minutes.
5. Make hollandaise: Whisk egg yolks and lemon juice in a heatproof bowl over simmering water until thickened, 3–4 minutes. Slowly drizzle in melted butter, whisking constantly, until smooth. Stir in cayenne.
6. Serve: Slice quiche and drizzle with hollandaise.

The contrast of the smoky bacon and rich, lemony hollandaise turns this quiche into something truly special—like a hug from a French grandmother.

Tip: For extra flaky crust, brush the edges with egg wash before baking.

Garlic Butter Shrimp with Hollandaise Drizzle

Succulent shrimp bathed in garlicky butter and finished with a velvety hollandaise drizzle—this dish feels fancy but comes together in a flash.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped parsley
• 1/2 cup prepared hollandaise sauce (warmed)

Instructions:

1. In a large skillet over medium heat, melt the 3 tbsp unsalted butter. Add the 4 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Add the shrimp in a single layer, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2–3 minutes per side until pink and opaque.
3. Remove from heat, drizzle with 1 tbsp lemon juice, and toss with 2 tbsp chopped parsley.
4. Transfer shrimp to a serving plate and generously drizzle with 1/2 cup warmed hollandaise sauce.

The magic here? The hollandaise adds a luxurious richness that balances the garlic butter’s punch—perfect for impressing guests on weeknights.

Tip: For extra depth, add a pinch of smoked paprika to the shrimp while cooking.

Conclusion

With these 18 mouthwatering recipes, hollandaise sauce transforms everyday meals into something extraordinary! Whether you’re brunching, dining, or just indulging, there’s a dish here to delight. Try one (or all!) and let us know your favorite in the comments. Loved this roundup? Share it on Pinterest to spread the buttery goodness. Happy cooking!