This creamy Hollandaise sauce is tangy, silky and rich with buttery flavour. It’s low carb and surprisingly versatile — perfect spooned over eggs, vegetables, steak or salmon. Once you master the technique, you’ll find yourself making it again and again.
What is Hollandaise Sauce?
Hollandaise is a classic emulsified sauce made from egg yolks, lemon juice and butter. It has a delicate texture and a bright, buttery lemon taste.
What does Hollandaise Sauce go with?
This sauce is ideal for Eggs Benedict, steamed or roasted asparagus, grilled steak or baked salmon, and works beautifully over many roasted or steamed vegetables.
What does Hollandaise Sauce taste like?
Hollandaise tastes like a luxurious, creamy lemon-butter. It’s easy to personalize with a pinch of cayenne, a sprinkle of dill, or other mild herbs to suit your meal.
Hollandaise can be a little tricky at first — I’ve had a few failures too — but when you get the rhythm of whisking and tempering the butter in slowly, the result is worth the effort. Serve it warm for the best texture and flavour.
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Hollandaise Sauce
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Total Time
- 11 minutes
- Servings
- 2
- Author
- Karami Urbanoski
Ingredients
- 3 egg yolks
- 2 tbsp lemon juice
- 1 pinch pepper
- 1/2 cup butter, melted
Instructions
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Place the egg yolks in a small pot and whisk until they become bright yellow and slightly thickened, about 1 minute.
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Whisk in the lemon juice and a pinch of pepper.
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Melt the butter until fully liquid and very hot.
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Set the pot over low heat or use a double boiler. Whisk continuously while very slowly pouring the hot butter into the yolks to form an emulsion.
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As you whisk and the mixture warms, the sauce will thicken. Aim to bring the mixture to about 160°F (71°C) but avoid overheating.
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Tip: Eggs begin to curdle around 160–170°F (71–76°C). Heat just enough to thicken the yolks, then stop before the sauce curdles.
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Serve immediately while warm over vegetables, steak, eggs or fish.
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Enjoy!
All calories and nutrition information are estimates. Actual values vary with brands, measuring methods and portion sizes.
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