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    Home » Side Dishes » Rich and Creamy Hollandaise Sauce

    Published: Aug 4, 2020 · Modified: May 22, 2023 by Kevin Mayfield · This post may contain affiliate links.

    Rich and Creamy Hollandaise Sauce

    Jump to Recipe Print Recipe

    Featured in Atomic-Ranch.com

    Hollandaise sauce is buttery and creamy with a hint of lemon, and goes well with a variety of your favorite foods!

    Hollandaise Sauce poured over an asparagus side dish
    Hollandaise sauce is delicious served over asparagus

    One of the earliest mentions of this rich and creamy sauce is from a cookbook in the mid-1600's. Despite the name, this buttery topping most likely started out as Sauce Isigny, named after a small village in Normandy, France known for its prized dairy products. Sometime later the name was changed, referencing a source of butter from Holland. No matter where it came from, it is rich and creamy and complements many dishes including eggs, meats, and vegetables. We love it over this roasted asparagus!

    I remember first making hollandaise sauce in college to spoon over Eggs Benedict, and I have been making it ever since. Many people are intimidated by making it from scratch and opt for a packaged version instead. But it's easy to make and the taste is fresh and delicious, so give it a try! This is a fast and simple traditional recipe that makes use of a double boiler and a whisk.

    What you'll need

    Just a few basic ingredients:

    • Unsalted butter
    • Fresh eggs
    • Fresh squeezed lemon juice
    • Salt
    • Pepper
    • Paprika

    Cooking tools and pans:

    • Use a double boiler to heat sauce over simmering water.
    • Use a stainless steel mixing bowl if you have one. There is a chemical in plastic bowls that reacts with the eggs can make them hard to mix.

    Follow these tips for rich and creamy Hollandaise sauce every time

    Since this is not a complex recipe, you will be able to adjust some ingredients to your taste without worrying about ruining it. Here are a few basics to keep in mind:

    • Heat ingredients slowly while whisking constantly.
    • Keep the heat low and simmer the water, don't boil it.
    • Use fresh squeezed lemon rather than juice from a bottle.
    • Use unsalted butter. If you only have salted butter, skip the rest of the salt in the recipe.

    Hollandaise Sauce poured over an asparagus side dish

    Rich and Creamy Hollandaise Sauce

    Kevin Mayfield
    Hollandaise sauce is a smooth buttery sauce that complements many different types of food, and was a staple in mid century cooking. It is easy to make and keeps well in the refrigerator for several days.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Breakfast
    Cuisine French
    Servings 4 Servings
    Calories 260 kcal

    Ingredients
     
     

    • 4 fresh egg yolks
    • 1 tablespoon freshly squeezed lemon juice
    • 8 tablespoons unsalted butter
    • ½ teaspoon Kosher salt
    • ½ teaspoon pepper
    • paprika

    Instructions
     

    • Put the butter into a small pan and place over a low heat. Be careful to melt the butter without browning it.
    • Pour the separated egg yolks and the lemon juice into a stainless steel bowl and whisk until well blended.
    • Pour the egg mixture into the double boiler filled with water over a low heat, whisking constantly.
    • Slowly pour the warm butter into the eggs. Whisk until the sauce becomes thick.
    • Remove from heat and stir in salt.
    • Pour over food. Garnish with paprika if desired.

    Notes

    This can be stored in an airtight container in the refrigerator for up to 7 days.

    Nutrition

    Calories: 260kcalCarbohydrates: 1gProtein: 3gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 255mgSodium: 302mgPotassium: 34mgFiber: 0.1gSugar: 0.2gVitamin A: 961IUVitamin C: 1mgCalcium: 31mgIron: 1mg
    Keyword Hollandaise Sauce, how to make hollandaise
    Tried this recipe?Let us know how it was!

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    About Kevin Mayfield

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      Nancy and Bentley

      Hi, I'm Nancy! Welcome to Flourchild where I share classic mid-century recipes from the 1940's - 1970's. I feature many vintage handwritten recipes, and provide modern shortcuts and a variety of healthy and special diet-friendly versions whenever possible. Join me in exploring the delicious flavors and from-scratch cooking techniques of our past!

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