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Hollandaise Sauce

Yield Makes About 1 1/3 cups
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


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

Nutrition 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

How to Make It

  1. 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.