Hollandaise Sauce

Hollandaise sauce is a classic French sauce made with egg yolks, butter, and lemon juice. It’s rich and creamy, and it’s the perfect sauce for eggs Benedict, asparagus, and other vegetables. Hollandaise sauce is notoriously difficult to make, but with this recipe, you’ll be able to make it perfectly every time.


  • 3 egg yolks
  • 1 tablespoon (15 ml) lemon juice
  • 1/2 cup (120 ml) melted butter
  • Salt and pepper to taste


  1. Place the egg yolks, lemon juice, and butter in a blender or food processor and blend until smooth.
  2. Season with salt and pepper to taste.
  3. Serve immediately.

Potential changes & improvements

If you find that the sauce is too thick, you can thin it out by adding a little bit of water, milk, or cream. If you find that the sauce is too acidic, you can add a little bit of sugar. And if you find that the sauce is too bland, you can add more salt and pepper.

What other food it works well with

Hollandaise sauce is delicious on eggs Benedict, asparagus, fish, and other vegetables. It can also be used as a dipping sauce for chicken or pork.

Common Mistakes

One of the most common mistakes when making Hollandaise sauce is curdling. This can be caused by too much heat, so be sure to whisk the sauce constantly and keep it over low heat. Another common mistake is not whisking the sauce enough, which will result in a lumpy sauce.

Nutritional Information

Hollandaise sauce is high in fat and cholesterol. One tablespoon (15 ml) of sauce contains 100 calories, 11 grams of fat, and 7 grams of cholesterol. Hollandaise sauce is also high in sodium.


Hollandaise sauce contains eggs, butter, and lemon juice. It does not contain any nuts, gluten, or soy.

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