Hollandaise Sauce

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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.

by Betty Crocker Kitchens

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Condiments

Servings

Total time

15 min

prep 10 min

Calories / serving

80 kcal

Ingredients (3)

serves

3 large egg yolksegg
1 tablespoon lemon juicelemon-juice
1/2 cup firm butterbutter

Instructions (3 steps)

01In 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.
02Add 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.
03Serve immediately. Store covered in refrigerator. To serve refrigerated sauce, reheat over very low heat and stir in a small amount of water.

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Rich recipe — supports nutrition-aware planning.