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The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs Benedict, and more!!!
Submitted byStoddard Whitridge
Updated on August 31, 2023
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Prep Time:
2 mins
Cook Time:
8 mins
Total Time:
10 mins
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts
Ingredients
3 egg yolks
½ lemon, juiced
1 teaspoon cold water
1 teaspoon salt
1 teaspoon ground black pepper
½ cup butter
Directions
In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.
Recipe Tip
If your sauce breaks and the butter and egg yolks begin to separate, simply remove it from the heat, add a splash of cold water, and whisk quickly to recombine. This should save your Hollandaise.
Nutrition Facts (per serving)
| 165 | Calories |
| 18g | Fat |
| 2g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe6 | |
| Calories165 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat11g | 53% |
| Cholesterol143mg | 48% |
| Sodium501mg | 22% |
| Total Carbohydrate2g | 1% |
| Dietary Fiber1g | 2% |
| Total Sugars0g | |
| Protein2g | 3% |
| Vitamin C7mg | 8% |
| Calcium23mg | 2% |
| Iron0mg | 2% |
| Potassium31mg | 1% |
* 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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