Hollandaise Sauce

Here's the classic Hollandaise - lusciously rich, lemony and smooth. Spoon it over vegetables, eggs, fish and seafood for that heavenly touch.

Hollandaise Sauce

BettyCrockerRecipe by BettyCrocker

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10 minutes

15 minutes

About 3/4 cup sauce

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Nutrition Info

  • 1 Tablespoon
  • 80
  • 9g
    (Saturated Fat 4 1/2g, Trans Fat 0g)
  • 75mg
  • 55mg
  • 0g
    (Dietary Fiber 0g, Sugars 0g)
  • 0g
  • Percent Daily Value*
  • 8%
  • 0%
  • 0%
  • 0%
  • Exchanges
  • 2
  • Carbohydrate Choices
  • 0

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • *

    Do not use margarine or vegetable oil spreads.

  • 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 dried chervil leaves. Serve with fish and meat.

  • Learn With Betty — Making Hollandaise Sauce

    1. This sauce was not cooked long enough and is too thin. 2. This sauce was cooked until thickened; there are no problems. 3. This sauce was cooked too long or over too high a heat and has curdled.

Ingredients

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

Directions

  1. 1In 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.
  2. 2Add 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.
  3. 3Serve immediately. Store covered in refrigerator. To serve refrigerated sauce, reheat over very low heat and stir in a small amount of water.

Categories: Course, Sauces, Seasonings & Accompaniments, Sauces, Side Dishes

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