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Hollandaise Sauce

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Prep Time: 5 minutes
Cook Time: 10 minutes
Makes: about 3/4 cup

What You Need

3
EGG YOLKS
1/4
cup water
2
Tbsp. fresh lemon juice
1/2
cup (1 stick) firm cold butter, cut into 8 pieces
1/4
tsp. salt
1/8
tsp. sweet paprika
Dash pepper

Here’s How

  1. WHISK egg yolks, water and lemon juice in small saucepan until blended. COOK over very low heat, stirring constantly, until mixture bubbles at the edges.
  2. STIR IN butter, 1 piece at a time, until butter is melted and until sauce is thickened. REMOVE from heat immediately.
  3. STIR in salt, paprika and pepper. SERVE immediately.

Enjoy

  • Hollandaise Sauce is classically served over Eggs Benedict, asparagus and salmon.

Insider Info

  • Egg yolks thicken the sauce and hold the butter and lemon juice in an emulsion. If the egg yolks are overcooked, the sauce will curdle. It's important to use very low heat and to stir constantly. Cold butter, added very gradually, slows the cooking process and helps prevent curdling.

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Nutrition Information

Per Serving

calories: 82
total fat: 9g
saturated fat: 5g
polyunsaturated fat: 0g
monounsaturated fat: 2g
cholesterol: 73mg
sodium: 52mg
carbohydrates: 0g
dietary fiber: 0g
protein: 1g
vitamin A: 309.9IU
vitamin D: 4.5IU
folate: 6.8mcg
calcium: 8.1mg
iron: .1mg
choline: 30.9mg

vitamin C: 1.2mg
vitamin E: .5IU
trans fat: 0g
sugars: 0g
potassium: 10.6mg
magnesium: 0mg
selenium: 2.5mcg
phosphorus: 19.1mg
vitamin B12: .1mcg
vitamin K: .7mcg
vitamin B6: .0mg
copper: .0mg
vitamin B1 - thiamin: .0mg
manganese: 0mg
zinc: .1mg
vitamin B2 - riboflavin: .0mg
vitamin B3 - niacin: .0mg
omega 3: .0g
omega 6: .4g