Easy Hollandaise Sauce Recipe (No Blender Required)

A creamy hollandaise sauce, recipe and photos courtesy of Chef Rachel Ponce

A Chef-Created Sauce with a Regenerative Upgrade

When it comes to essential sauces, hollandaise is always on the list. Rich, glossy, and luxurious, it elevates everything from Eggs Benedict to roasted asparagus. While most hollandaise recipes lean on lemon juice and a blender to do the work, this one uses a more hands-on (and flavor-forward) method.

Created by our friend and chef Rachel Ponce, this hollandaise skips the blender and draws its acidity from Figure Ate’s naturally fermented  persimmon vinegar—a brighter, fruit-driven alternative to traditional citrus. With a little whisking and the right ingredients, you’ll end up with a sauce that’s not too thin, silky, and deeply delicious.

What Is Hollandaise Sauce? Where is Hollandaise Sauce from?

Hollandaise sauce is a classic French emulsion made from egg yolks, melted butter, and an acidic liquid – typically lemon juice. It’s long been associated with French cuisine, though its name nods to the Netherlands (Hollandaise = “from Holland”). It’s one of the five French “mother sauces” and forms the base for other variations like Béarnaise. The hallmark of good hollandaise is its smooth, creamy consistency and balanced tang—when done right, it’s a delicious way to dress vegetables, fish, and brunch staples.

Meet the Chef Behind the Sauce

Chef Rachel Ponce is known for her bold flavor pairings and thoughtful approach to food. With roots in Chicago and a deep love for California’s seasonal bounty, she’s built a career around creating meals that nourish, delight, and pair beautifully. 

She’s currently channeling that creative energy into her next project: Staviary, a new Paso Robles restaurant and fermentation-focused beer destination she’s opening with her husband, master brewer Eric Ponce. Slated for fall 2025, it will feature inventive dishes, thoughtfully sourced ingredients, and a standout beverage program.

From winery staff trainings to in-home pairings and recipe development (check out her recipes for Edible San Luis Obispo magazine!), Rachel is helping shape what intentional, regenerative cooking can look like. Follow her journey on Instagram and stay tuned for sneak peeks as Staviary gets closer to opening its doors!

How to Make Hollandaise Sauce Without a Blender

Making hollandaise sauce no blender style doesn’t have to mean broken emulsions and stress. This stovetop method gives you more control and a better final texture. You’ll whisk egg yolks, persimmon vinegar, and lemon juice until slightly thickened then, using a double boiler setup (a bowl over simmering water), gradually adding warm butter to create a smooth, emulsified sauce.

Our vinegar adds acidity – and a subtle sweetness and layer of complexity that makes this sauce pop. Opt for plant-based butter to make this hollandaise dairy-free (though traditional butter keeps it silky).

💡 Tip: Make sure your butter is warm but not hot. Too hot, and your eggs might scramble. Too cold, and the emulsion won’t hold.

Ingredients:

  • 3 large egg yolks

  • 1 tbsp Figure Ate persimmon vinegar

  • 1 tbsp fresh lemon juice

  • 1/2 cup unsalted butter (1 stick), melted and kept warm

  • 1 tsp salt

Directions:

  1. Measure and prep all ingredients. Melt the butter and keep it warm, but not boiling.

  2. In a stainless steel or glass bowl, vigorously whisk egg yolks, persimmon vinegar, and lemon juice until the mixture is pale and slightly thickened.

  3. Bring a pot of water to a simmer. Place your bowl with the egg yolk mixture over the simmering water to create a double boiler.

  4. Slowly drizzle in the warm melted butter while whisking continuously. Start with just a few drops, then gradually increase to a thin stream as the mixture begins to emulsify. This method helps prevent curdling and yields a smooth, glossy sauce.

  5. Time to season! Once all the butter has been incorporated and the sauce is smooth, season with salt. Season with salt and adjust to taste. Add a splash more persimmon vinegar if you'd like extra brightness.

  6. Serve! Use the hollandaise sauce immediately, as it’s best fresh. It pairs wonderfully with Eggs Benedict, poached eggs, steamed vegetables, or even drizzled over fish.

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