Hollandaise Sauce


Use this simple rich and creamy Hollandaise sauce recipe to cover classic eggs Benedict, steamed asparagus, and more.

Hollandaise Sauce
Photo: Jason Donnelly
Total Time:
15 mins
3/4 cup


  • ½ cup butter

  • 3 beaten egg yolks

  • 1 tablespoon water

  • 1 tablespoon lemon juice

  • salt

  • white pepper


  1. Cut the butter into thirds and bring it to room temperature.

  2. In the top of a double boiler combine egg yolks, water, lemon juice, salt, and pepper. Add a piece of the butter. Place over boiling water (upper pan should not touch water). Cook, stirring rapidly with a whisk, until butter melts and sauce begins to thicken. Add the remaining butter, a piece at a time, stirring constantly until melted. Continue to cook and stir until sauce thickens (about 2 minutes more). Immediately remove from heat. If sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoons hot water. Serve with cooked vegetables, poultry, fish, or eggs. Makes 3/4 cup sauce (twelve 1-tablespoon servings).

Nutrition Facts (per serving)

83 Calories
9g Fat
1g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 83
% Daily Value *
Total Fat 9g 12%
Saturated Fat 5g 25%
Cholesterol 74mg 25%
Sodium 91mg 4%
Protein 1g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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