Hollandaise Sauce
User Reviews
5.0
48 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
10 mins
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Servings
8
-
Calories
157 kcal
-
Course
Condiments
-
Cuisine
French
Hollandaise Sauce
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Perfect for drizzling over vegetables, grilled meats and roast chicken, eggs benedict, scrambled eggs, and a whole host of other foods that are only further brought to life by this buttery smooth and delicious sauce!
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Ingredients
- 3 large egg yolks
- 1 tablespoon Fresh lemon juice or white wine vinegar (lemon juice imparts a bright flavor; white wine vinegar imparts a slightly more refined flavor)
- 1/4 teaspoon salt
- pinch of cayenne (optional)
- 2/3 cup unsalted butter
Instructions
- Stovetop Method:Melt the butter in the microwave until it's not just melted but HOT. This is critical to ensure the sauce emulsifies. (Be sure to cover the bowl because butter splatters!) Alternatively, you can heat it on the stove.Place the stainless steel bowl over a small saucepan with simmering water. The bowl must be ABOVE the water and not touching the water. This is vital to prevent the eggs from scrambling. Alternatively use a double boiler. Vigorously whisk the egg yolk/butter mixture while drizzling in the hot, melted butter in a slow and steady stream. Continue whisking until the sauce has thickened. If you prefer the sauce thinner you can add a teaspoon or so of water. Be careful not to let the sauce overheat or the eggs will scramble. Remove the bowl from the heat and whisk in the salt and cayenne pepper if using. Taste and add more salt if desired. Use the sauce immediately. If you need to wait to serve it keep it warm by covering and putting it in a warm place (next to the stove top, over a double boiler, or over a small saucepan containing hot water. Again, make sure not to allow the bowl to make contact with the hot water.).
- Blender Method:Melt the butter in the microwave until it's not just melted but HOT. This is critical to ensure the sauce emulsifies. (Be sure to cover the bowl because butter splatters!) Alternatively, you can heat it on the stove.Place the egg yolks, lemon juice, salt and cayenne pepper (if using) in a blender and blend on medium for about 5 seconds until combined. Remove the plug from the blender lid and with the blender on medium slowly pour in the hot butter in a steady stream. Continue to blend until the sauce is emulsified and thickened. If you prefer it thinner add a teaspoon or so of water and blend. Taste and add more salt if desired. Pour the hollandaise sauce into a bowl and serve immediately. If you need to wait to serve it keep it warm by covering and putting it in a warm place (next to the stove top, over a double boiler, or over a small saucepan containing hot water. Again, make sure not to allow the bowl to make contact with the hot water.).
Nutrition Information
Show Details
Serving
2tablespoons
Calories
157kcal
(8%)
Carbohydrates
0.4g
(0%)
Protein
1g
(2%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
110mg
(37%)
Sodium
78mg
(3%)
Potassium
13mg
(0%)
Fiber
0.01g
(0%)
Sugar
0.1g
(0%)
Vitamin A
565IU
(11%)
Vitamin C
1mg
(1%)
Calcium
13mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 157kcal | 8% |
| Carbohydrates | 0.4g | 0% |
| Protein | 1g | 2% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 110mg | 37% |
| Sodium | 78mg | 3% |
| Potassium | 13mg | 0% |
| Fiber | 0.01g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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