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Hollandaise Sauce

Hollandaise Sauce
Make this creamy lemon sauce just before serving. It is wonderful on top of green vegetables, fish, steak, roast beef and of course, Eggs Benedict.
Prep Time:  5 minutes
Cook Time:  10 minutes
Servings:  about 3/4 cup

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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


Step 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.
Step 2 STIR IN butter, 1 piece at a time, until butter is melted and until sauce is thickened. REMOVE from heat immediately.
Step 3 STIR in salt, paprika and pepper. SERVE immediately.

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.


Nutrition Information

Per Serving

Calories: 82

Total Fat: 9 g
    Saturated fat: 5 g
    Polyunsaturated fat: 0 g
    Monounsaturated fat: 2 g

Cholesterol: 66 mg
Sodium: 52 mg
Carbohydrates: 0 g
Dietary Fiber: 0 g
Protein: 1 g
Vitamin A: 309.9 IU
Vitamin D: 14.9 IU
Folate: 6.8 mcg
Calcium: 8.2 mg
Iron: 0.1 mg
Choline: 30.9 mg

Vitamin C: 1.2 mg
Vitamin E: 0.5 IU
Trans Fat: 0 g
Sugars: 0 g
Potassium: 10.6 mg
Magnesium: 0.7 mg
Selenium: 2.5 mcg
Phosphorus: 19.1 mg
Vitamin B12: 0.1 mcg
Vitamin K: 0.7 mcg
Vitamin B6: 0 mg
Copper: 0 mg
Vitamin B1 - Thiamin: 0 mg
Manganese: 0 mg
Zinc: 0.1 mg
Vitamin B2 - Riboflavin: 0 mg
Vitamin B3 - Niacin: 0.2 mg
Omega 3: 0 g
Omega 6: 0.4 g

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