Hollandaise Sauce


To keep hollandaise sauce warm up to 2 hours, seal in a thermos. If making up to 4 days ahead, pour into a jar and chill airtight. To serve, let stand about 2 hours at room temperature, then whisk to soften.

Makes 2 cups


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3 large egg yolks
3/4 cup (3/8 lb.) butter or margarine
2 tablespoons lemon juice
1 tablespoon Dijon mustard


1. Put yolks in a blender or food processor. Cut butter into chunks and put in a 1- to 2-quart pan over medium-high heat. Heat until melted and a little of the foam is beginning to brown (about 230°), 3 to 4 minutes.

2. Turn on blender or food processor and pour 1/4 cup boiling water into yolks, then add lemon juice and mustard. At once, pour hot butter into yolks in a steady stream, taking about 10 seconds (sauce will be thin). Sauce should be 160°. If it's not, pour into a metal bowl (about 3 qt.) or round-bottomed pan and nest over slightly simmering water in another pan. Whisk for 3 minutes.

3. Serve sauce hot or warm.

Nutritional analysis per tablespoon.

Created date

October 2003

Nutritional Information

Calories 45
Caloriesfromfat 98 %
Protein 0.3 g
Fat 4.9 g
Satfat 2.9 g
Carbohydrate 0.1 g
Fiber 0.0 g
Sodium 57 mg
Cholesterol 32 mg