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Hollandaise Sauce

Betty Crocker Kitchens
Updated Nov 12, 2021
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What is Hollandaise Sauce, anyway? One of the “mother” sauces in classic French cuisine, this fundamental is perhaps best known in the United States as a decadent topping to eggs benedict. While this is indeed a wonderful way to use hollandaise, this creamy, rich, lemon-tinged sauce has so many other uses! And because Hollandaise Sauce is so easy to make—containing only butter, eggs and lemon—this Hollandaise Sauce recipe is worth committing to memory.

Hollandaise Sauce

  • Prep Time 10 min
  • Total 15 min
  • Servings 12
  • Ingredients 3
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Ingredients

  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup firm butter

Instructions

  • Step 
    1
    In 1 1/2-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
  • Step 
    2
    Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate), add about 1 tablespoon boiling water and beat vigorously with wire whisk or hand beater until it's smooth.
  • Step 
    3
    Serve immediately. Store covered in refrigerator. To serve refrigerated sauce, reheat over very low heat and stir in a small amount of water.

Nutrition

80 Calories
9g Total Fat
0g Protein
0g Total Carbohydrate
0g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Some of our favorite ways to use this homemade Hollandaise Sauce include topping steamed vegetables, fish and of course, eggs—as in eggs benedict.
  • tip 2
    As mentioned above, classic Hollandaise Sauce is considered one of the mother sauces in French cuisine. Other sauces in this group include béchamel (milk and roux, which is made of flour and butter), Espagnole (brown stock and a browned roux) and velouté (white stock th...
  • tip 3
    To make Béarnaise sauce, stir in 1 tablespoon dry white wine with the lemon juice. After sauce thickens, stir in 1 tablespoon finely chopped onion, 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves and 1 1/2 teaspoons chopped fresh or 1/4 teaspoon drie...
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