How To Make: Gochujang Hollandaise Sauce
Gochujang hollandaise is the perfect way to make a good breakfast, great!
This recipe is part of a collaboration with our sister blog, Whisk & Wunder, where we share many of our favorite recipes in German for our German-speaking readers.
I always considered Hollandaise sauce as an “above and beyond” breakfast. My mom always wanted me to make her Eggs Benedict growing up, and it will ALWAYS be delivered to her home on Mothers Day (usually through UberEats at this point). So when Thomas whipped me up Eggs Benny on a Tuesday morning I was shocked. Once I got the hang of it I started playing with the recipe and now at this point, this one is our go-to.
If you’re looking for a way to instantly upgrade your brunch game, this gochujang hollandaise sauce might become your new favorite trick. It has all the rich, buttery flavor of classic hollandaise, but with a subtle kick of heat and umami from gochujang.
The creamy egg yolks and melted butter create that signature silky texture, while the lemon juice brightens everything up. Then the gochujang sneaks in at the end with just enough depth and spice to make the sauce feel modern and exciting.
This sauce is perfect over eggs Benedict, roasted vegetables, breakfast potatoes, avocado toast, or even grilled salmon. And the best part? It’s incredibly easy to make with just a few ingredients and about five minutes of effort.
If you’ve always thought hollandaise was complicated like myself, this version might just blow your mind.
Ingredients
- 1 teaspoon water
- 1 teaspoon lemon juice
- 1 stick butter
- 2 egg yolks
- ½ teaspoon gochujang
- Pinch of salt (only if using unsalted butter)
Directions
- In a mug or small cup, combine the water, lemon juice, egg yolks, and gochujang.
- Blend with an immersion blender until smooth. (You can also whisk vigorously by hand.)
- In a small saucepan, heat the butter until the foaming subsides and it is fully melted and hot.
- Slowly pour the hot butter into the egg mixture while blending or whisking constantly.
- Continue blending until the sauce becomes thick, creamy, and emulsified.
- Taste and add a pinch of salt if needed.
Serve immediately over your favorite brunch dishes.
Tips
- Pour the butter slowly so the eggs don’t scramble.
- If the sauce gets too thick, whisk in a teaspoon of warm water.
- If it separates, blend again briefly to bring it back together.
FAQ
What is gochujang?
Gochujang is a Korean fermented chili paste made from chili powder, fermented soybeans, rice, and salt. It has a deep savory flavor that is slightly sweet, spicy, and umami-rich.
It’s commonly used in Korean cooking but works beautifully in fusion recipes like this hollandaise.
Is gochujang very spicy?
Not extremely. Most gochujang pastes have a mild to moderate heat level with a lot of savory flavor.
In this recipe, the butter and egg yolks mellow the spice significantly, so the sauce ends up warm and flavorful rather than hot.
Can I make this hollandaise without an immersion blender?
Yes! You can whisk the sauce by hand.
The key is to whisk constantly while slowly adding the butter. This helps emulsify the sauce and prevents the eggs from scrambling.
What should I serve with gochujang hollandaise?
This sauce is incredibly versatile.
Try it with:
- Eggs Benedict
- poached eggs
- avocado toast
- roasted potatoes
- grilled asparagus
- roasted broccoli
- grilled salmon
- breakfast sandwiches
It’s especially good anywhere you would normally use traditional hollandaise.
Can I make hollandaise ahead of time?
Hollandaise is best served fresh, but it can be held warm for about 30 minutes.
To keep it warm, place the sauce in a bowl over very gently warm water and stir occasionally.
What if my hollandaise separates?
If the sauce breaks or separates, don’t panic — it can usually be fixed.
Try whisking in 1 teaspoon of warm water while blending. This often helps bring the emulsion back together.
Can I use salted butter?
Yes, but if you do, skip the added pinch of salt at first. Taste the sauce at the end and add more only if needed.
Can I add more gochujang?
Absolutely.
If you enjoy a stronger flavor or a little more spice, you can increase the amount to ¾ teaspoon or even 1 teaspoon.
Just add a little at a time and taste as you go.
How to Store It
Hollandaise sauce doesn’t store very well, but leftovers can be kept in the refrigerator for up to 1 day.
Reheat very gently over warm water while whisking.
Avoid microwaving if possible, as it can scramble the eggs.
Pin Me 📌
Don’t have time to make it now? Save this Gochujang Hollandaise Sauce to your Pinterest board so you can find it later!
This sauce is perfect for:
- brunch ideas
- eggs Benedict upgrades
- easy homemade sauces
- creative breakfast recipes
Pinning our recipes helps out a lot more than you may know, and we really appreciate each and every comment/save from you all!
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The Final Forkful
This was one of those recipes where one small spoonful of a new ingredient and suddenly the entire flavor profile changes. The buttery richness of hollandaise paired with the savory warmth of gochujang is seriously addictive. Once you try it on eggs Benedict or roasted potatoes, it’s hard to go back to the classic version.
If you make this recipe, let me know how you used it! I’m always curious to see what creative brunch ideas come out of a simple sauce like this.
much love,
