Hollandaise Sauce (France)
A rich, creamy French Hollandaise sauce with buttery, tangy, and mildly spicy flavors, perfect for elevating vegetables, eggs, and meats with luxurious texture.
Ingredients
Instructions
- Into a blender, place egg yolks, salt, dry mustard, lemon juice, and Tabasco sauce.
- Blend for 3 seconds.
- While the blender is running, pour in the hot, melted butter gradually.
- Ensure the butter is very hot but not burning to allow the sauce to thicken immediately.
- Serve on vegetables, poached eggs (Eggs Benedict), or meats.
Tips & Substitutions
For a richer flavor, add a pinch of cayenne pepper or a dash of Worcestershire sauce to the mixture. If you don't have a blender, you can whisk the ingredients vigorously in a bowl while gradually adding the melted butter. Ensure the butter is clarified for a smoother consistency. To adjust the tanginess, experiment with the amount of lemon juice to suit your taste.
Serving Suggestions
This Hollandaise sauce is perfect over poached eggs for a classic Eggs Benedict. It also pairs beautifully with steamed asparagus, artichokes, or grilled meats. For a delightful brunch, serve it alongside Finnish Pancakes and fresh fruit to create a well-rounded meal.
Storage & Reheating
Hollandaise sauce is best served immediately, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the sauce in a double boiler or microwave in short bursts, stirring frequently to prevent separation.
Nutrition & Diet Analysis (per serving)
Each serving of Hollandaise Sauce (France) contains roughly 48 calories, with 1g protein, 3g carbohydrates, and 4g fat. Note that it is relatively high in sodium, at 1764mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just yolks?
Using whole eggs will create a different texture and flavor, as the yolks provide richness while the whites can make the sauce less creamy. For authentic Hollandaise, stick with just the yolks for a velvety sauce.
What can I do if my sauce is too thick?
If your Hollandaise sauce is too thick, you can whisk in a few drops of warm water or lemon juice to achieve your desired consistency. Be sure to add it gradually to avoid making it too runny.
How do I fix a broken Hollandaise sauce?
If your sauce breaks and separates, try whisking in a teaspoon of warm water or a fresh egg yolk in a separate bowl. Gradually incorporate the broken sauce into this mixture while whisking continuously until smooth.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).