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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
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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
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