Sauce Hollandaise
Creamy and rich Hollandaise sauce with buttery, lemony flavors, perfect for elevating eggs, vegetables, or seafood dishes with a luxurious touch.
Ingredients
Instructions
- Melt 12 tablespoons of butter and set aside, keeping it warm.
- In a separate saucepan, whisk egg yolks until thick, then beat in the tablespoon of lemon juice.
- Place that pan over low heat and stir in the tablespoon of hard butter.
- When blended, remove the pan from heat and beat in the heavy cream.
- Slowly add the melted butter while whisking constantly until the sauce is smooth and thickened.
Tips & Substitutions
For a richer flavor, consider using clarified butter instead of regular melted butter. Ensure the egg yolks are whisked well to avoid scrambling when heated. If the sauce is too thick, whisk in a teaspoon of warm water. If you're looking for a lighter version, you can substitute some of the butter with a bit of warm vegetable broth. This sauce pairs beautifully with Grated Carrots With Apricots.
Serving Suggestions
Serve Sauce Hollandaise drizzled over poached eggs for a classic Eggs Benedict, or use it as a luxurious topping for steamed asparagus or artichokes. It also complements dishes like Polish Potato Pancakes beautifully. For a unique twist, try it with grilled fish or chicken.
Storage & Reheating
Store any leftover Sauce Hollandaise in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it over a double boiler while whisking continuously to restore its creamy texture. Avoid direct heat as it can cause the sauce to separate.
Nutrition & Diet Analysis (per serving)
Each serving of Sauce Hollandaise contains roughly 131 calories, with 2g protein, 2g carbohydrates, and 13g fat. It is a good source of vitamin A (13% of the Daily Value). Note that it is relatively high in sodium, at 988mg per serving (43% 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 make Sauce Hollandaise in advance?
While it's best served fresh, you can prepare it up to 2 hours in advance. Keep it warm and covered, but avoid letting it sit too long at room temperature to prevent food safety issues.
What can I do if my sauce separates?
If your Sauce Hollandaise separates, try whisking in a few drops of warm water or a fresh egg yolk to help bring it back together. Whisk vigorously until it emulsifies again.
Can I use a food processor to make Sauce Hollandaise?
Yes, using a food processor can simplify the process. Blend the egg yolks and lemon juice first, then slowly drizzle in the melted butter while the processor is running for a smooth sauce.
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).