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–+ servings
Close up square image of top of jar with sauce in it with eggs and lemon in background.
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Hollandaise Sauce

A creamy mixture of egg yolks, butter and lemon juice - this Hollandaise Sauce is a classic recipe that you can use on a variety of things.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Sauces
Cuisine: American, French
Servings: 1 cup
Calories: 1041kcal
Author: Tornadough Alli

Ingredients

  • 8 Tablespoons unsalted butter softened
  • 4 large egg yolks room temp
  • 2 Tablespoons fresh lemon juice
  • ¼ teaspoon salt

Instructions

  • Prepare the hollandaise sauce by whisking egg yolks, lemon juice and salt together in a small mixing bowl until slightly thickened, about 2 minutes.
  • Melt butter in a saucepan over medium heat until just starting to bubble, then slowly add to the egg yolk mixture while whisking briskly.
  • Continue whisking until thickened, about 2 ½ minutes, cover immediately, and set aside and serve while warm.

Notes

  1. Serve this over your favorite dishes, see some ideas above.
  2. This can be made in a blender if needed, see above on how to do that.
  3. We do not recommend freezing this sauce.
  4. You can add some other ingredients to the sauce such as cayenne pepper, pepper, dijon mustard, etc.
  5. Easily double the recipe, but remember this only lasts about 2 days in the refrigerator.
  6. Make sure that you add your melted butter slowly so it does not cook/scramble the eggs.

Nutrition

Calories: 1041kcal | Carbohydrates: 5g | Protein: 12g | Fat: 110g | Saturated Fat: 64g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 32g | Trans Fat: 4g | Cholesterol: 1018mg | Sodium: 1336mg | Potassium: 136mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 3839IU | Vitamin C: 12mg | Calcium: 122mg | Iron: 2mg