Hollandaise Sauce

Preparation:  10 min. Cooking: 10 min. Total: 20 min.
Recipe photo
  • 4 egg yolks
  • 3 tsp lemon juice (freshly squeezed)
  • 1/2 Cup unsalted butter , melted (1 stick)1
  • pinch cayenne
  • pinch salt
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture has thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler); the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.

Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Calories
260 Cal
Fat
28 g
Carbs
1 g
Protein
3 g
Fiber
0 g
Sugar
0.2 g
Cholesterol
270 mg
Sodium
17 mg


Nutrients

Fiber     0 g
Fat     28 g
Sugar     0.2 g
Carbs     1 g
Protein     3 g
Calories     260 Cal

Fats

Fat, Poly     1.6 g
Fat, Mono     8 g
Fat, Sat     16 g
Fat, Trans     0 g
Fat, Percent     96 %

Vitamins

Vitamin, K     2.1 mcg     1.8 %
Vitamin, A     960 IU     32 %
Vitamin, B12     0.4 mcg     16 %
Niacin     0 mg     0.1 %
Riboflavin     0.1 mg     7.7 %
Vitamin, C     1.8 mg     2 %
Vitamin, D     18 IU     3 %
Vitamin, B6     0.1 mg     3.9 %
Vitamin, E     1.1 mg     7.4 %
Panto, Acid     0.5 mg     11 %
Choline     120 mg     22 %
Thiamin     0 mg     2.7 %

Minerals

Calcium     29 mcg     2.9 %
Phosphorus     73 mg     10 %
Magnesium     1.7 mg     0.4 %
Copper     0 mcg     2.1 %
Fluoride     0.8 mcg     20 %
Zinc     0.4 mg     3.8 %
Cholesterol     270 mg     0.1 %
Sodium     17 mg     1.1 %
Selenium     9.8 mcg     18 %
Manganese     0 mg     0.2 %
Potassium     30 mg     0.6 %
Iron     0.5 mg     5.9 %