Hollandaise Sauce

Hollandaise Sauce

75

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

20 m servings 450 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

75
  1. 101 Ratings

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Most helpful positive review

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, y...

Most helpful critical review

Based on the other reviews, I cut back on the butter and added much more lemon juice. I just kept tasting it until it seemed right. Good start tho and thanks!

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, y...

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 w...

Great over crab cakes and asparagus.

I've never made hollandaise sauce before, and this came out great! I made it straight from the recipe, no alterations (except that I didn't have white pepper, so I used a bit of black)

Eggs Benedict is my favorite meal, and I don't even like "breakfast"! It's always been about the Hollandaise sauce...... and wow, this is a winner! I've tried the double boiler method with sev...

Based on the other reviews, I cut back on the butter and added much more lemon juice. I just kept tasting it until it seemed right. Good start tho and thanks!

Got a new egg poacher for Christmas and needed a good hollandaise sauce recipe. This one was just perfect and very easy to make. I've tried others that come out lumpy but this one came out perf...

Too much butter. Not enough lemon. Knorr package hollandaise is a lot better and a lot less time consuming.

My first attempt at a hollandaise for my eggs benedict, and it was very good! I whisked until my wrist was tired to "see the pan" but it was well worth it when I got it creamy. I did a scaled ...