Hollandaise Sauce

EatingWell Test Kitchen

"Bring back eggs Benedict with our lightened-up Hollandaise sauce. Here we thicken buttermilk with cornstarch; a touch of butter and fresh lemon creates a pleasant, tangy sauce that has only 1 gram of fat per tablespoon. It's great drizzled over steamed vegetables."
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Ingredients

15 m servings 17 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 17 kcal
  • < 1%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 1.2g
  • < 1%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 88 mg
  • 4%

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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Directions

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  1. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns golden, 30 to 60 seconds. Pour into a small bowl and set aside.
  2. Whisk 1/4 cup buttermilk, cornstarch, salt and cayenne in a heavy medium saucepan until smooth. Whisk in egg along with the remaining 1/2 cup buttermilk.
  3. Set the pan over medium-low heat and cook the sauce, whisking constantly, until it comes to a simmer. Cook, whisking, for 15 seconds. Remove from heat and whisk in lemon juice and the reserved butter. Serve hot or warm.
  4. Classic Variations
  5. To make Sauce Moutarde, add 2 teaspoons Dijon mustard. For Sauce Maltaise, use 1 1/2 tablespoons orange juice in place of the lemon juice.

Footnotes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat in a microwave on High for 1 to 1 1/2 minutes, stirring once.
  • Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
  • [EW-IMPORT][Ingredients]1 tablespoon butter 3/4 cup nonfat buttermilk (see Tip), divided 1 tablespoon cornstarch 1/2 teaspoon salt Pinch of cayenne pepper 1 large egg, lightly beaten 1 tablespoon lemon juice
  • [EW-IMPORT][Steps]1. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns golden, 30 to 60 seconds. Pour into a small bowl and set aside. 2. Whisk 1/4 cup buttermilk, cornstarch, salt and cayenne in a heavy medium saucepan until smooth. Whisk in egg along with the remaining 1/2 cup buttermilk. 3. Set the pan over medium-low heat and cook the sauce, whisking constantly, until it comes to a simmer. Cook, whisking, for 15 seconds. Remove from heat and whisk in lemon juice and the reserved butter. Serve hot or warm. Classic Variations To make Sauce Moutarde, add 2 teaspoons Dijon mustard. For Sauce Maltaise, use 1 1/2 tablespoons orange juice in place of the lemon juice.
  • [EW-IMPORT][RecipeText]Hollandaise Sauce Active time: 15 minutes | Total: 15 minutes | To make ahead: Cover and refrigerate for up to 2 days. Reheat in a microwave on High for 1 to 1 1/2 minutes, stirring once. Bring back eggs Benedict with our lightened-up Hollandaise sauce. Here we thicken buttermilk with cornstarch; a touch of butter and fresh lemon creates a pleasant, tangy sauce that has only 1 gram of fat per tablespoon. It's great drizzled over steamed vegetables. 1 tablespoon butter 3/4 cup nonfat buttermilk (see Tip), divided 1 tablespoon cornstarch 1/2 teaspoon salt Pinch of cayenne pepper 1 large egg, lightly beaten 1 tablespoon lemon juice 1. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns golden, 30 to 60 seconds. Pour into a small bowl and set aside. 2. Whisk 1/4 cup buttermilk, cornstarch, salt and cayenne in a heavy medium saucepan until smooth. Whisk in egg along with the remaining 1/2 cup buttermilk. 3. Set the pan ov
  • [EW-IMPORT][Nutrition]Per tablespoon: 17 calories; 1 g fat (1 g sat, 0 g mono); 15 mg cholesterol; 1 g carbohydrate; 1 g protein; 0 g fiber; 87 mg sodium; 6 mg potassium. 0 Carbohydrate Servings Exchanges: 1/2 fat
  • [MACRO]{"PublicationHubId":"0","PublicationTitle":"EatingWell Magazine April 1998"}
  • [EW-IMPORT][ServingSize]1 tablespoon
  • [EW-IMPORT][ServingActual]about 1 cup
  • [EW-IMPORT][CarbServings]0
  • [EW-IMPORT][Exchanges] 1/2 fat

Reviews

Read all reviews 12
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EASY & HEALTHY! er ;-) I took some liberties but it was AWESOME! Any recipe that starts out with egg yolk or white is a no almost 100% of the time. I don't like waste. I don't have buttermil...

Prefer this to the original I've always found Hollandaise excessively rich and a little one-note. This recipe has changed my mind. The variations listed led me to do a little research to see if...

Quick, easy, delicious, and low fat!!! This recipe is so easy. Foolproof! I used non fat milk and added 1 tbsp. lemon to make the buttermilk. I added the lemon juice to the sauce and then th...

Beautiful texture, flavor, and light! Soooo easy to make. I thought I messed up because I put the lemon juice in the medium saucepan till it thickened. Should have put it in with butter after...

I also don't think I'll go back to the real thing. This was excellent!! It didn't look like it was going to thicken...and then all of a sudden it was perfect. The magic of cornstarch...

as good as the real thing, but without the guilt My husband is obsessed with eggs benedict. I love poached eggs, but the hollandaise sauce always upset my health-conscious stomach. This is a ...

Excellent Alternative This was a really great addition to eggs benedict. My husband and I both loved it. I didn't have buttermilk so I used skim milk and it still turned out great. The recipe m...

Our go-to Hollandaise recipe I'll never use the real thing again. We follow the recipe exactly, and are happy (and healthy) every time. It is much brighter than the real thing, as has been me...

Very good & Happy with the results! My husband and I wanted eggs Benny and looking at the recipe that I had on hand asking for 3\4 of butter. I shuttered at the thought well there goes all my h...

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