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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.
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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
US Customary
Metric
1x
2x
3x
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:
260
kcal
Carbohydrates:
1
g
Protein:
3
g
Fat:
27
g
Saturated Fat:
16
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
8
g
Trans Fat:
1
g
Cholesterol:
255
mg
Sodium:
302
mg
Potassium:
34
mg
Fiber:
0.1
g
Sugar:
0.2
g
Vitamin A:
961
IU
Vitamin C:
1
mg
Calcium:
31
mg
Iron:
1
mg
Keyword
Hollandaise Sauce, how to make hollandaise
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