Creamy Hollandaise Sauce

4.2
(183)
138 Reviews
12 Photos

This creamy, slightly tart Hollandaise sauce is made from an emulsion of egg yolks, butter, and lemon juice cooked over gentle heat. The secret is to keep the heat LOW so that the egg yolks don't curdle, and to whisk constantly.

Submitted by STEPHANO
Updated on September 22, 2022
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Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 4 egg yolks

  • 3 ½ tablespoons lemon juice

  • 1 pinch ground white pepper

  • ⅛ teaspoon Worcestershire sauce

  • 1 tablespoon water

  • 1 cup butter, melted

  • ¼ teaspoon salt

Directions

  1. Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

  2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.

Nutrition Facts (per serving)

464 Calories
50g Fat
2g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 464
% Daily Value *
Total Fat 50g 65%
Saturated Fat 31g 154%
Cholesterol 327mg 109%
Sodium 482mg 21%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 3g 6%
Vitamin C 6mg 7%
Calcium 37mg 3%
Iron 1mg 3%
Potassium 50mg 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.