How to Make Hollandaise Sauce
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Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
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Servings
4 servings
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Calories
349 kcal
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Course
Condiments, Others
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Cuisine
French
How to Make Hollandaise Sauce
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Hollandaise sauce is actually really easy to make, with just three ingredients. Learn how to make it to serve over eggs, veggies, and seafood!
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Ingredients
- 3 egg yolks at room temperature
- 2 teaspoons fresh lemon juice
- 6 ounces (12 tablespoons) unsalted butter
- ¼ teaspoon salt
- black pepper to taste
Instructions
- Place butter in a small saucepan and melt over medium-low heat. Set aside.
- Place egg yolks, ½ tablespoon water and lemon juice in a heat-safe bowl. Set up a double boiler by placing a few inches of water in a medium saucepan that the bowl fits well on. Make sure the water does not hit the bottom of the bowl. Bring the water to a simmer and set the bowl on top. Cook, whisking the egg yolks constantly for 5 to 7 minutes, or until the egg yolks begin to thicken and ribbon on themselves when you hover the whisk over the bowl.
- Slowly start adding the melted butter into the egg yolks, whisking constantly to keep the emulsion stable. Continue, adding a little butter at a time, until all of the butter has been incorporated and the sauce is smooth and creamy. Remove from heat and season with salt and pepper. Serve immediately.
Equipments used:
Notes
- Storage: Hollandaise is best enjoyed right away. If you must, you can store it in the fridge for up to 1 day and reheat in the microwave at 10-second intervals until warmed through.
- Tips:
- Separate egg yolks from whites while cold. Although using room temperature ingredients is essential to help them emulsify better, it's easier to separate the egg yolks from the whites when the eggs are chilled. Then set the bowl of egg yolks aside to let them come to room temperature.
- Although using room temperature ingredients is essential to help them emulsify better, it's easier to separate the egg yolks from the whites when the eggs are chilled. Then set the bowl of egg yolks aside to let them come to room temperature.
- Watch the heat. Keep the heat on medium-low, constantly whisking the egg mixture, and make sure the bottom of the bowl does not touch the water in the double boiler. Keeping the eggs over gentle heat will prevent them from curdling and becoming scrambled.
- Keep the heat on medium-low, constantly whisking the egg mixture, and make sure the bottom of the bowl does not touch the water in the double boiler. Keeping the eggs over gentle heat will prevent them from curdling and becoming scrambled.
- Don't rush the butter. The key to success is to make sure you add the butter a little at a time to temper them, whisking constantly. Adding too much at once may break the sauce.
- The key to success is to make sure you add the butter a little at a time to temper them, whisking constantly.
- Adding too much at once may break the sauce.
Nutrition Information
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Serving
3tablespoons
Calories
349kcal
(17%)
Carbohydrates
1g
(0%)
Protein
3g
(6%)
Fat
38g
(58%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
237mg
(79%)
Sodium
157mg
(7%)
Potassium
28mg
(1%)
Fiber
0.01g
(0%)
Sugar
0.2g
(0%)
Vitamin A
1.258IU
(0%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Serving | 3tablespoons | |
| Calories | 349kcal | 17% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 38g | 58% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 237mg | 79% |
| Sodium | 157mg | 7% |
| Potassium | 28mg | 1% |
| Fiber | 0.01g | 0% |
| Sugar | 0.2g | 0% |
| Vitamin A | 1.258IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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