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Curry Hollandaise Sauce

Curry Hollandaise Sauce


"This is a super yummy Hollandaise sauce with a touch of curry to spice it up! This is great with the traditional eggs Benedict breakfast or over some poached salmon. If you don't like ham in your eggs Benedict, you can swap it out with some smoked salmon."
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20 m servings 220 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

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  1. Melt butter in a small saucepan over medium-low heat; remove from heat and cool for about 5 minutes.
  2. Bring water in a double boiler to a simmer; add egg yolks, lemon juice, and water. Whisk egg mixture using a balloon whisk until light and frothy, about 4 minutes. Remove bowl from double boiler. Constantly whisk egg mixture while slowly drizzling melted butter into egg mixture until sauce is light in color and thickened. Whisk curry powder into sauce.


  • Cook's Note:
  • If you don't have a double boiler, you can just use a small pan and place a metal bowl on top. Just be careful as the bowl may slide around and it will be hot.
  • You can lightly pepper the sauce before adding curry powder if desired.

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