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HOLLANDAISE SAUCE

By Grady Sullivan

HOLLANDAISE SAUCE

Prep:5minCook:5min

If you’ve had eggs Benedict before, you’ve probably encountered this rich and buttery sauce. It’s got the creamiest consistency and its flavors meld beautifully with ingredients such as eggs, asparagus, or salmon.

Updated at: Fri, 07 Mar 2025 21:04:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

8

Low

Glycemic Load

0

Low

Nutrition per serving

Calories233.8 kcal (12%)

Total Fat25.2 g (36%)

Carbs0.8 g (0%)

Sugars0.2 g (0%)

Protein2.1 g (4%)

Sodium168.1 mg (8%)

Fiber0.1 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonLemon juice

1 teaspoonDijon

¼ teaspoonSalt

½ cupbutter

Instructions

Step 1

Melt the butter in a microwave for about 1 minute until hot.

Step 2

Combine the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds.

Step 3

Slowly stream in the hot butter into the mixture as the blender is running.

Step 4

Pour the sauce into a small bowl and drizzle over your meal!

Notes

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Grady Sullivan· 2 weeks ago

HOW TO FIX BROKEN HOLLANDAISE SAUCE The key to getting the consistency right all comes down to the hot melted butter. This recipe emulsifies butter into an egg yolk and lemon juice mixture. So you want to make sure you’re streaming in butter that’s hot enough (just melted won’t do). But in the case that your sauce does break and becomes a speckled mess, don’t fret. Below are two methods to try that will help bring your sauce back to life. Blend 1-2 tablespoons of boiling hot water: As you’re blending, slowly add in the hot water and blend until the consistency is right. Add an extra egg yolk: While the blender is on, add an extra egg yolk with a teaspoon of hot water into the blender and blend until it becomes perfectly creamy.