Classic Hollandaise sauce

Classic Hollandaise Sauce

Classic Hollandaise sauce

Classic Hollandaise Sauce

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This creamy lemon sauce is a standard. Make it just before serving on Eggs Benedict, meat, fish or vegetables.


  • 3 egg yolks
  • 1 1/2 tablespoons fresh lemon juice
  • 50g unsalted butter, chilled
  • 175g unsalted butter, melted
  • salt to taste
  • 1 teaspoon white pepper


  1. Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
  2. Add 1/2 the chilled butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in remaining chilled butter. Repeat. Whisk in the melted butter a little bit at a time. Season with salt and white pepper to taste.
Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 447Total Fat 49gCarbohydrates 1gProtein 3g

Nutritions are calculated automatically by the third party website. We do believe that all nutrition info is correct, but we do advise to do your own search.

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