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Hollandaise Sauce

Hollandaise Sauce

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Jeff

Jeff

This creamy lemon sauce is a standard. Make it just before serving.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 450 kcal
  • 22%
  • Fat:
  • 49.4 g
  • 76%
  • Carbs:
  • 1.4g
  • < 1%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 276 mg
  • 92%
  • Sodium:
  • 12 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
  2. Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.
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Reviews

JEM199
30

JEM199

8/17/2004

wonderful and easy! I've struggled with hollandaise sauce in the past and now those days are over. tip: to reheat leftovers, steam veggies and then put teaspoonfulls of hardened sauce (you can warm it to room temp) over steaming hot veggies and cover. In 5 minutes, the sauce is perfect, as if it were just made. If you microwave leftover sauce, it will separate.

Hot Chilli
29

Hot Chilli

11/6/2005

I used this to to make Eggs Benedict. It's very easy and tasted just like hollandaise should. How much butter you use will depend on the size of your eggs. As most of the butter is pre-melted, you only need to slowly add the amount you think is necessary.

KERRINOEL
21

KERRINOEL

5/5/2003

Great over crab cakes and asparagus.

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