Hollandaise Sauce


Notes: If you need to hold sauce up to 30 minutes, nest pan in hot tap water and stir often; add more hot water to pan to keep warm.

Prep and cook time: about 10 minutes

Makes About 1 1/3 cups


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2 large egg yolks
1 tablespoon lemon juice
1/4 cup butter or margarine


In a 1- to 2-quart pan over low heat, whisk to blend egg yolks and lemon juice. Add butter or margarine, in chunks, and whisk until butter melts and sauce thickens. Use at once.

Created date

December 2004

Nutritional Information

Calories 326
Caloriesfromfat 72 %
Protein 11 g
Fat 26 g
Satfat 14 g
Carbohydrate 12 g
Fiber 0.6 g
Sodium 427 mg
Cholesterol 315 mg