How To Thicken Hollandaise Sauce [7 Simple Methods]

Being able to whip up a good Hollandaise sauce is a kitchen skill that will serve you very well, adding the likes of eggs Benedict and classic, bistro-style vegetable side dishes to your repertoire. 

Sauces can be tricky to perfect though, and achieving the right texture and consistency can take practice, culinary know-how, and some good old fashioned trouble shooting. 

If you’re looking for proven methods for how to thicken Hollandaise sauce, you’re in the right place! 

In this practical guide, I’m going to walk you through some simple techniques to fix runny Hollandaise… 

What’s the Best Way to Thicken Hollandaise Sauce?

1. Simmer to Reduce

The easiest option for how to thicken Hollandaise sauce is to simmer it.

Avoid bringing it to a full boil, but let it simmer gently instead.

Keep an eye on the pot to avoid burning the sauce.

Through simmering, steam escapes the sauce carrying water with it, reducing the water content and leaving you with a thicker sauce.

2. Incorporate a Starch

Another practical option for thickening hollandaise sauce is to add a starch.

Common pantry items like flour, rice flour, or tapioca flour will do the trick.

Starches naturally absorb liquids, enabling them to swell and create a thicker texture without altering the sauce’s creaminess.

Just make sure you add small amounts of flour at a time to avoid changing its taste or making it excessively thick.

3. Add More Eggs

Adding extra egg yolks is another simple way to thicken your sauce, and it can also add that delicious creaminess that everyone loves. 

Be sure to add a little at a time, to stop your sauce from becoming gloopy. 

4. Use Potato Flakes

Potato flakes, like starches, can absorb excess liquid in hollandaise sauce and thicken its consistency.

While flour may be more readily available, potato flakes work similarly.

Opt for dried mashed potatoes without flavour or a buttery flavour that complements the sauce.

Be cautious about using flavoured mashed potatoes that might negatively impact the sauce’s taste.

5. Thicken with Butter

Butter, as a common ingredient in hollandaise sauce, can also help thicken the sauce when prepared in a specific way.

Use kneaded butter, which is essentially butter mixed with flour, instead of regular or melted butter.

The flour in kneaded butter will absorb excess liquid, thickening the sauce.

Combine softened butter and flour until it achieves a dough-like or thick paste consistency and incorporate it into your sauce as usual.

This approach helps if you have previously made the sauce and wanted it to be thicker.

6. Add Cream or Creme Fraiche

A little cream or creme fraiche is an easy way to thicken your sauce, and it’ll also add a slightly tangy flavour. 

7. Add Grated Cheese

This option is one of my favourites! 

Let’s face it, you can’t go wrong with adding some cheese to your favourite dishes. 

Parmesan, gruyere, and cheddar are all good choices. 

Final Thoughts

Perfecting classic sauces can take some work, and you’ll likely have to do some experimentation along the way, but it’s definitely well worth the effort! 

Always remember to exercise a little caution with any of these methods so you don’t end up with a sauce that’s too thick.